Results 101 to 110 of about 9,947 (284)

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Determination of driving forces for bovine serum albumin-Ponceau4R binding using surface plasmon resonance and fluorescence spectroscopy: a comparative study

, 2017
Ponceau 4R (P4R) and bovine serum albumin (BSA) may interact changing food properties. We compared fluorescence spectroscopy and surface plasmon resonance (SPR) for studying, in vitro, the interactions between BSA and P4R at pH 7.4 and 3.5 in different ...
Pires, Ana Clarissa dos Santos, Luis Henrique Mendes da Silva, Silva, Luis Henrique Mendes da, Guilherme Max Dias Ferreira, Carini Aparecida Lelis, Gabriel Max Dias Ferreira, Maximiliano Soares Pinto, Ana Clarissa dos Santos Pires, Maria do Carmo Hespanhol, Lelis, Carini Aparecida, Ferreira, Guilherme Max Dias, Pinto, Maximiliano Soares, Hespanhol, Maria do Carmo, Ferreira, Gabriel Max Dias   +13 more
core   +1 more source

Recuperação de proteínas do soro de leite por meio de coacervação com polissacarídeo Milk whey protein recuperation by coacervation with polysaccharide

Pesquisa Agropecuária Brasileira, 2005
O objetivo deste trabalho foi recuperar e fracionar as proteínas do soro de leite por meio da técnica de coacervação, utilizando o polissacarídeo carboximetilcelulose sódica (CMC).
Caroline Dário Capitani, Maria Teresa Bertoldo Pacheco, Homero Ferracini Gumerato, Alfredo Vitali, Flávio Luis Schmidt   +4 more
doaj   +1 more source

Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization

Food Biomacromolecules, Volume 3, Issue 2, Page 366-377, June 2026.
Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey, Sadhna Singh, Ashok Kumar Yadav, Aman Rathaur, Hradesh Rajput, Dinesh Chandra Rai   +5 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, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Stabilization Of Multilayered Emulsions By Sodium Caseinate And κ-carrageenan

, 2015
The influence of the κ-carrageenan concentration and pH on the properties of oil-in-water multilayered emulsions was studied. Multilayered emulsions were prepared by the mixture of a primary emulsion stabilized by 0.5% (w/v) sodium caseinate (Na-CN) with
Perrechil F.A., Cunha R.L.
core   +1 more source

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, Volume 3, Issue 2, Page 163-184, June 2026.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Functional hydrocolloids from seaweeds

, 2017
The global production of seaweeds continues to grow for production of food hydrocolloids, i.e. carbohydrate polymers that form viscous suspensions and gels in water.
Rhein-Knudsen, Nanna, Meyer, Anne S.
core  

A review of current and future food applications of natural hydrocolloids [PDF]

, 2019
The main aim of this review paper was to focus on current and potential future sources and food applications of natural hydrocolloids in the food industry.
Farris, Stefano, Turkyilmaz, Meltem, Ahmet Yemenicioğlu, Yemenicioğlu, Ahmet, Sukru Gulec, Stefano Farris, Meltem Turkyilmaz, Gulec, Sukru   +7 more
core   +1 more source

Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This review elucidates the mechanistic pathways governing color and texture degradation in frozen tropical vegetables, emphasizing pigment oxidation, enzymatic softening, and ice crystal‐induced structural damage. It integrates kinetic, Arrhenius, RSM, and machine‐learning models with advanced preservation strategies to optimize freezing processes ...
Muhammad Muntasir Mahmud, Md. Suhel Mia, Md. Hassan Bin Nabi, Abid Hassan Arnab, Wahidu Zzaman   +4 more
wiley   +1 more source