Results 231 to 240 of about 2,558,902 (342)
Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Effect of edible film prepared with plasma-activated water and olive leaf extract (<i>Olea europaea</i> L.) as a potential packaging in cooked meat product. [PDF]
Food Sci NutrBilecen Şen D, Güleç A.
europepmc +1 more source
Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, Volume 3, Issue 2, Page 281-292, June 2026.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, Volume 3, Issue 2, Page 406-417, June 2026.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 2, Page 394-405, June 2026.Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen +3 more
wiley +1 more source
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring. [PDF]
J Food Sci TechnolKuswandi B, Seftyani M, Pratoko DK.
europepmc +1 more source
Effect of Storage Temperature and Materials on Protein Quality and Functional Properties of Soybeans
Future Postharvest and Food, Volume 3, Issue 2, Page 206-219, June 2026.Hermetic PICS bags combined with cool storage (15°C) effectively preserved soybean protein quality and functional properties ([protein solubility, emulsifying capacity, and oil absorption capacity] of soybean protein isolates) during storage. Polypropylene bags and 25°C accelerated protein deterioration lead to significant nutritional losses.
Rabia Msuya +3 more
wiley +1 more source
Future Postharvest and Food, Volume 3, Issue 2, Page 261-274, June 2026.Nanocomposite‐coated banana leaf packaging enhances antimicrobial activity, reduces microbial growth, improves food preservation, extends shelf life, and provides a sustainable, biodegradable alternative to conventional packaging. ABSTRACT Banana leaf‐based packaging has been widely used for various traditional foods in Indonesia, contributing to the ...
Ata Aditya Wardana +13 more
wiley +1 more source