Results 261 to 270 of about 933,105 (338)

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei. [PDF]

Sci Rep
Chamari M, Anvar SAA, Pourahmad R, Nowruzi B, Yousefi S.   +4 more
europepmc   +1 more source

Population pharmacokinetic modelling revealed large variability in oromucosal absorption of Δ9‐tetrahydrocannabinol in older patients with poor appetite

British Journal of Clinical Pharmacology, Volume 92, Issue 2, Page 504-514, February 2026.
Aim Cannabis‐based medicines are gaining interest and being explored for new therapeutic indications, many of which commonly affect older medical patients. As most previous studies of the population pharmacokinetics of cannabinoids have been performed in healthy adults, this study aimed to investigate the population pharmacokinetics of Δ9 ...
Ida Klitzing Storgaard, Rikke Lundsgaard Nielsen, Morten Baltzer Houlind, Olivia Bornæs, Louise Westberg Strejby Christensen, Aino Leegaard Andersen, Helle Gybel Juul‐Larsen, Lillian Mørch Jørgensen, Torben Breindahl, Baker Nawfal Jawad, Izzet Altintas, Ove Andersen, Trine Meldgaard Lund   +12 more
wiley   +1 more source

Experience and the nutritional relevance of protein-enriched ice cream in patients with heart failure - A pilot study. [PDF]

Heliyon
Gagnemo Persson R, Drevenhorn E, Rosén H.   +2 more
europepmc   +1 more source

The Fatal Flaw: Unraveling Combinations of Barriers to Corporate Sustainability

Business Strategy and the Environment, Volume 35, Issue 2, Page 1667-1683, February 2026.
ABSTRACT The paper deepens understanding of barriers to corporate sustainability by examining internal and external barriers in the food and beverage sector. Drawing on institutional theory, the study highlights how macro‐level pressures interact with meso‐level organizational dynamics.
Patricia Milić, Mitja Hafner‐Fink, Tomaž Čater   +2 more
wiley   +1 more source

Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes. [PDF]

Curr Res Food Sci
Dara A, Naji-Tabasi S, Feizy J, Fooladi E, Rafe A.   +4 more
europepmc   +1 more source

Phenolic Profile and Bioactive Prospects of Wild Annona Species From Angola

Chemistry &Biodiversity, Volume 23, Issue 2, February 2026.
ABSTRACT Annona species (Annonaceae family) are valued for their nutritional and medicinal importance, especially in traditional medicine. This study investigated the phenolic profiles of the Angolan Annona muricata, Annona squamosa, and Annona senegalensis leaves, stem barks, and seeds hydroethanolic, infusion, and decoction extracts, also evaluating ...
Josefa Rangel, Ângela Liberal, Tiane C. Finimundy, Tânia S. P. Pires, Pedro Cravo, Maria Conceição Silva, Gustavo Capatti Cassiano, Lillian Barros, Maria M. Romeiras, Ângela Fernandes   +9 more
wiley   +1 more source

A note from the Editor in Chief of JDS Communications: Connecting via coffee and ice cream. [PDF]

JDS Commun
McArt JA.
europepmc   +1 more source

Preparation and Characterization of Multilayered Microcapsules of Lacticaseibacillus rhamnosus Encapsulated With Sodium Alginate, Jujube Mucilage, and Whey Protein Isolate in Goat Milk Dessert

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
A dual‐layer microencapsulation system composed of alginate, jujube mucilage, and whey protein isolate effectively protected Lacticaseibacillus rhamnosus under heat and simulated gastrointestinal conditions. The optimized formulation (JM:WPI, 6:4) achieved the highest encapsulation efficiency (94.16%).
Sara Baleshzar, Seyed Saeed Sekhavatizadeh   +1 more
wiley   +1 more source

Imaging the 3D microstructural changes of ice cream during meltdown. [PDF]

J Food Sci Technol
Vicent V.
europepmc   +1 more source