Results 191 to 200 of about 55,977 (265)

Patient-reported outcomes on gastrointestinal tolerance and adherence to a pea protein plant-based enteral formula in children and adults. [PDF]

Front Nutr
Cohen SA, Millovich V, Newman D, Withrow N, Beseler L, Valentine CJ.   +5 more
europepmc   +1 more source

3D Food Printing for Dysphagia: Navigating Safety, Nutrition, and Technological Challenges

Food Frontiers, Volume 7, Issue 5, September 2026.
This review explores current research on 3D food printing from a multidisciplinary perspective. Particular attention is given to the practicality of 3D printing a complete, safe, and nutritionally adequate meal. Key challenges include formulation variability, printability of IDDSI‐compliant foods, equipment limitations, and practical issues in meal ...
Deepa Agarwal, Annie‐Claude M. Lassemillante, Sahiti Peddisetti, Rebecca Smith, Roman Buckow   +4 more
wiley   +1 more source

Effects of Formulation and Extrusion Conditions for Isolated Pea Protein-Based High-Moisture Meat Analogs: Insights into Gelation and Structural Development. [PDF]

Gels
Zhang Y, Choi HW, Lee Y, Ryu GH, Gu BJ.
europepmc   +1 more source

Navigating Human Astrocyte Differentiation: Direct and Rapid One‐Step Differentiation of Induced Pluripotent Stem Cells to Functional Astrocytes Supporting Neuronal Network Development

Glia, Volume 74, Issue 9, September 2026.
One‐step protocol enabling direct differentiation of human iPSCs into functional astrocytes within 5 weeks. Validated in > 60 lines across 10 labs. iPSC‐astrocytes support robust neuronal network development in co‐culture. ABSTRACT Astrocytes play a pivotal role in neuronal network development.
Imke M. E. Schuurmans, Annika Mordelt, Marta Guevara‐Ferrer, Katrin Linda, Denise Duineveld, Sofia Puvogel, Marina P. Hommersom, Nicky Scheefhals, Lisa Rahm, Emma Dyke, Gijs‐Jan Scholten, Caroline Knorz, Carlos Gonzalez Jimenez, Noelle van Egmond, Astrid Oudakker, Chantal Bijnagte‐Schoenmaker, Hans van Bokhoven, Wei Wei, Samuel Hofmann, Sabine Jung‐Klawitter, Sandra Mojica‐Perez, Jack Parent, Lidia Carotenuto, Sarah Weckhuysen, Nadine Maas, Ype Elgersma, Eline van de Ven, Dirk Lefeber, Anita Lygeroudi, Helga E. de Vries, Luc Jordi, Magdalini Polymenidou, Teresa Mitchell‐Garcia, Iulia Dragan, Amalia Dolga, Lot D. de Witte, Clara D. M. van Karnebeek, James Ellis, Alejandro Garanto, Nael Nadif Kasri   +39 more
wiley   +1 more source

Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein. [PDF]

Food Chem X
Li Y, Zhang J, Liu X, Zhang D, Blank I, Feng X, Zhang N, Liu Z, Ding X, Li C, Xu X, Tang C, Zhou G, Liu Y.   +13 more
europepmc   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Production of a food-grade pickering emulsion stabilized by pea protein-different phenolic acids. [PDF]

J Sci Food Agric
Işçimen EM.
europepmc   +1 more source

Evaluation of Soaking Effects on Physicochemical and Functional Properties of Pinto and Black Beans

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Common beans (Phaseolus vulgaris L.) are nutritionally valuable legumes that provide essential nutrients and polyphenolic compounds with strong antioxidant properties. Dry beans are typically subjected to soaking as a conventional pre‐cooking step to mitigate the hard‐to‐cook effect and reduce cooking time.
Mariam Yakubu, Elvis Baidoo, Manideep Busarapu, Nathaniel Ogunkunle, Judith Boateng   +4 more
wiley   +1 more source

Fermentation of Pea Protein Isolate by <i>Enterococcus faecalis</i> 07: A Strategy to Enhance Flavor and Functionality. [PDF]

Foods
Zhu Z, Zhu L, Wang Y, Cao R, Ren Y, Zhao X.   +5 more
europepmc   +1 more source