Food Science &Nutrition, Volume 14, Issue 11, November 2026.A ferulic acid‐loaded bigel was developed by combining a chitosan/sodium caseinate hydrogel with a soy lecithin/beeswax oleogel. The bigel was evaluated under simulated gastric (pH 2) and intestinal (pH 6.8) conditions to investigate its potential for protecting ferulic acid and controlling its release.
Ghazal Kalantari +2 more
wiley +1 more source
Bioactive Substances in Sheep's Milk and Related Products as Components of Functional Foods. [PDF]
MoleculesFlis Z, Wieczorek J, Sady M, Molik E.
europepmc +1 more source
Volatility Formation in Dairy Futures: Fundamentals, Public Information, and Processing Ambiguity
Journal of Futures Markets, Volume 46, Issue 11, Page 1838-1866, November 2026.ABSTRACT Class III milk futures cash‐settle to an administered price based on weekly component prices, creating a predictable within‐month flow of settlement‐relevant information. This paper studies drivers of cross‐month variation in realized volatility in this formula‐settled market.
Xiaodong Du
wiley +1 more source
Processed Cheese: Relevance For Low Sodium Cheese Development
, 2015 [No abstract available]157169Abbott, D., Campbell, N., Carruthers-Czyzewski, P., Chockalingam, A., David, M., Dunkley, G., Ellis, E., Ramsden, V.R., Guidelines for measurement of blood pressure, follow-up, and lifestyle counselling (1994), CanadianBerger,
Antunes A.E.C. +4 more
core
Macromolecular Materials and Engineering, Volume 311, Issue 11, November 2026.Property‐guided melt blending of thermoplastics with largely contrasting Tg enables complementary microscale miscibility and segmental‐scale self‐concentration, producing a broad relaxation spectrum with temperature‐selective actuation windows for programmable triple shape memory behavior.
Mohammad Aberoumand +3 more
wiley +1 more source
Development of Functional Soybean-Enriched Cheese: Identification of Novel Angiotensin-Converting Enzyme-Inhibitory and Predicted Dipeptidyl Peptidase IV-Related Peptides. [PDF]
Food Sci NutrKemal ME, Kemal M, Temiz H.
europepmc +1 more source
The Tasty Side of Numbers: How Vowel Type Influences Taste Perceptions for Numerical Brand Names
Psychology &Marketing, Volume 43, Issue 11, Page 3065-3076, November 2026.ABSTRACT Numerical brand names are commonly used in food marketing yet underexplored for their sensory impact. Relying on processing fluency theory, across four studies, including an IAT (n = 149), a quantitative and qualitative lexical analysis of professional wine tasting notes (n = 695), an online study (n = 306), and archival consumer wine ratings (
Nathalie Spielmann, Diego Vega
wiley +1 more source
Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno-Functional Properties, and Food Applications. [PDF]
Compr Rev Food Sci Food SafYurdagul Y, Ozturk OK.
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani +5 more
wiley +1 more source
Terroir Rediscovered: A Polyphasic Approach to Autochthonous Lactic Acid Bacteria as Functional and Microbial Heritage Resources in Portuguese PDO Cheeses. [PDF]
FoodsSerrano S +7 more
europepmc +1 more source