Freeze‐Drying Chlorella vulgaris by Using Aquafaba, Deactivated Yeast, Inulin and Maltodextrin
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study investigates the freeze‐drying efficiency of Chlorella vulgaris cultivated in a photobioreactor, utilizing novel and traditional carrier agents including aquafaba, deactivated yeast, inulin, and maltodextrin. The findings highlight the comparative effects of these matrices on the structural integrity and physical properties of the microalgae
Faruk Tamtürk +6 more
wiley +1 more source
Differential seedling responses of chickpea varieties to hexavalent chromium (VI) stress under controlled conditions. [PDF]
PLoS OneHammad M +5 more
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This graphical abstract illustrates a cross‐sectional study of 29,656 U.S. adults from NHANES 2007–2020, examining the association between the Dietary Index for Gut Microbiota (DI‐GM) and rheumatoid arthritis (RA). Higher DI‐GM scores (reflecting beneficial foods for gut microbiota) were linearly associated with lower RA prevalence.
Zhi‐Ling Li +6 more
wiley +1 more source
Valorisation of cheese whey into single-cell protein by Lactococcus garvieae: dual waste nitrogen supplementation and uncertainty-informed process evaluation. [PDF]
World J Microbiol BiotechnolUzun Hİ, Önlü H.
europepmc +1 more source
Wheat Bran Proteins as a Functional Ingredient in Plant‐Based Mayonnaise
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Wheat bran proteins (albumin, globulin, and glutelin) were extracted through Osborne fractionation and incorporated into mayonnaise formulations as plant‐based emulsifiers. Among the fractions, albumin‐based mayonnaise demonstrated stable emulsion properties at acidic pH (4.6) and a texture comparable to traditional mayonnaise, highlighting its ...
Varshini Krishnamoorthy +3 more
wiley +1 more source
Conventional gene stacking as a strategy to improve chickpea resistance to Ascochyta blight. [PDF]
Front Plant SciAlaskar B, Khatib F, Al-Daoude A.
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study first demonstrates that in CKM syndrome patients, a higher dietary index for gut microbiota (DI‐GM) is associated with lower all‐cause and cardiovascular mortality. Each 1‐point increase in DI‐GM reduces all‐cause mortality risk by 10% and cardiovascular mortality by 12%.
Anwu Huang +4 more
wiley +1 more source
Legume consumption among Israeli adults: results from a national health and nutrition survey. [PDF]
Eur J NutrOfir O +6 more
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato +6 more
wiley +1 more source
Silver nanoparticles as a sustainable approach to enhance crop health and mitigate seawater-induced salt toxicity in chickpea. [PDF]
Front Plant SciAlabdallah NM, Latif S.
europepmc +1 more source