Results 91 to 100 of about 3,604 (180)

Development of Protein‐Source and Fat‐Free Indonesian Traditional Crackers (kerupuk) Through Egg White Substitution and Alternative Frying

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
The substitution of EWP was selected at a 20% level based on preliminary test ranging from 0% to 40% and the alternative frying methods were deep frying (control), air frying, sand frying, and microwaving. The developed kerupuk was characterized with pH value between 7.20 and 7.34; water activity (aw) between 0.41 and 0.42; protein and fat levels ...
Ata Aditya Wardana, Kaneth, R. Haryo Bimo Setiarto, Retno Wulandari, Laras Putri Wigati, Fumina Tanaka, Fumihiko Tanaka   +6 more
wiley   +1 more source

Sustainable Production of Peanut Protein Isolate: Optimization, Functional Characterization, and Comparison With Soy Protein

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Process of obtaining peanut protein isolate from South American peanuts, highlighting extraction optimization and its potential as a sustainable functional food ingredient. ABSTRACT The agri‐food industry seeks sustainable and plant‐based protein sources that valorize industrial by‐products to meet the nutritional demands of the growing population and ...
Amadeo O. Martín Costa, Carla Aminahuel, Antonella Centomo, Ana Paula Vico, Yanina E. Rossi, Adriana N. Mauri, Mariana A. Montenegro   +6 more
wiley   +1 more source

How PNIPAM Microgel Architecture Controls Pickering Foam Formation

Small, Volume 22, Issue 15, 12 March 2026.
Foams were generated by bubbling air into dispersions of PNIPAM microgels. We show that microgels with a more pronounced core‐shell architecture exhibit higher foamability: larger volume of foams, with smaller bubbles and a higher liquid fraction are produced.
Antoine Brézault, Anne R. Rousseau, Véronique Schmitt, Valérie Ravaine, Patrick Perrin, Nicolas Sanson, Cécile Monteux   +6 more
wiley   +1 more source

Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

Food Science and Human Wellness
A Pickering emulsion based on sodium starch octenyl succinate (SSOS) was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels (MPGs) subjected to multiple freeze-thaw (F-T) cycles were investigated.
Huinan Wang, Jiaxin Zhang, Xinran Liu, Jinxiang Wang, Xuepeng Li, Jianrong Li   +5 more
doaj   +1 more source

Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences

Small Structures, Volume 7, Issue 3, March 2026.
Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh, Blaise Tardy, Bruno Dufau Mattos, Shivi Tripathi, Mohd Hasan Mujahid, Sai Kumar Tammina, Narayan Chandra Mishra, Himanshu Sekhar Nanda, Fawzi Banat, Shabir Hassan   +9 more
wiley   +1 more source

Microcapsule‐Based Self‐Reporting Materials: Moving Beyond Detection Toward Quantification of Microscale Damage

ChemSystemsChem, Volume 8, Issue 2, March 2026.
Self‐reporting microcapsule systems visualize damage by releasing dyes upon rupture. This Concept highlights emerging strategies to quantify optical signals as a function of force, advancing from simple damage detection toward predictive monitoring tools for assessing durability and structural integrity of materials.
Minghan Hu
wiley   +1 more source

Investigating the incorporation of antioxidant-rich extract into nano-pickering emulsion and study on its development, optimization and characterization

Discover Food
Pickering emulsion in contrast to conventional emulsion has gained much attention due to its wide use in food, pharmaceutical and cosmetic industries. The small droplet size of Nano pickering emulsion broadens their range of applications besides having a
Munazah Sidiq, Sabeera Muzzaffar, F. A. Masoodi   +2 more
doaj   +1 more source

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong, Yong Wang, Xiao Dong Chen, Cordelia Selomulya   +3 more
wiley   +1 more source

Microstructural and Physical Properties of High‐Protein, High‐Overrun Frozen Desserts

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT Ice cream and frozen desserts fortified with protein often have undesirable physical and textural properties despite their increased nutritional value, and are susceptible to shrinkage during storage. The effects of dairy protein structure on structural and physical properties of the mix and frozen product were identified by studying frozen ...
Samantha R. VanWees, Scott A. Rankin, Richard W. Hartel   +2 more
wiley   +1 more source

Deep-Eutectic-Solvent-in-Water Pickering Emulsions Stabilized by Starch Nanoparticles

Foods
Deep eutectic solvents (DESs) have received extensive attention in green chemistry because of their ease of preparation, cost-effectiveness, and low toxicity.
Rongzhen Xie, Zhijian Tan, Wei Fan, Jingping Qin, Shiyin Guo, Hang Xiao, Zhonghai Tang   +6 more
doaj   +1 more source