Results 231 to 240 of about 131,974 (305)

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Technical Problems in Food and Drug Law Enforcement [PDF]

, 1933
Crawford, C. W.
core   +1 more source

Pathogen-microenvironment-responsive and antioxidant-buffered propiconazole nanofungicide for safe and effective fungal disease control. [PDF]

J Nanobiotechnology
Shi X, Zhang Q, Chang X, Wang T, Tian F, Li X, Gu A, Liu X, Liu P.   +8 more
europepmc   +1 more source

Innovative Non‐Releasing Polyphenol Systems as a New Strategy Against Rosé Wine Oxidation

Food Frontiers, Volume 7, Issue 2, March 2026.
An innovative system was developed to covalently immobilize polyphenols from grape must on chitosan beads. The resulting beads, containing stable and non‐releasing polyphenols, were applied to rosé wine under oxidative stress. This strategy enhanced rosé wine color stability and oxidation, offering a valuable alternative to sulfur dioxide.
Lucia Parafati, Ilaria Proetto, Maria Cristina Mazzaglia, Aldo Todaro, Fabiola Pesce, Biagio Fallico, Rosa Palmeri   +6 more
wiley   +1 more source

Comparative Evaluation of the Texture, Taste, and Flavor of Different Varieties of White Radish: Relationship Between Substance Composition and Quality. [PDF]

Foods
Cai X, Hou W, Zhang L, Wang Q, Liu T, Zhao X, Wang D.   +6 more
europepmc   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Pectin-Coated Zeolitic Imidazolate Framework-8 Nanoparticles: A Dual-Responsive System for Controlled Carbendazim Delivery. [PDF]

Materials (Basel)
Chen Y, Abouzeid R, Wu Q, de Hoop CF, Qi J.   +4 more
europepmc   +1 more source

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

The effect of thickeners and performance-enhancing powders on the application characteristics of mascara [PDF]

, 2009
Cottin, Pascale, Lepais, M., Moulton, L., Tamburic, Slobodanka   +3 more
core  

Waste robusta coffee husk pectin: ultrasound-assisted extraction and applications in roselle flower marmalade and fruit coating. [PDF]

RSC Adv
Tran TN, Dieu NT, Nguyen TH, Le VD, Mai DT, Dang CH, Nguyen CH, Phat HT, Nguyen TD.   +8 more
europepmc   +1 more source