Results 111 to 120 of about 6,385 (232)

Valorization of Raspberry (Rubus Idaeus L.) Leaves via Ultrasound‐Assisted Extraction and Preparative HPLC Fractionation: Antioxidant Kinetics, Antimicrobial Activity, and Performance in Bulk Oils and Pickering Emulsions

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Raspberry (Rubus idaeus L.) leaves are an abundant agri‐food by‐product with high potential as a source of natural bioactive compounds. In this study, ultrasound‐assisted extraction (UAE) was applied as a green approach to recover phenolic‐rich extracts, which were subsequently characterized by HPLC–DAD and high‐resolution mass spectrometry ...
Sara Bolchini, Parham Joolaei Ahranjani, Maria Concetta Tenuta, Sabrina Vorderegger, Sissy Häsler Gunnarsdottir, Anja Schuster, Giovanna Ferrentino   +6 more
wiley   +1 more source

Recent Progress on Enzyme Immobilization: Materials, Strategies, and Applications

Food Bioengineering, Volume 5, Issue 2, Page 220-243, June 2026.
Enzyme immobilization technology has undergone substantial evolution driven by advances in materials science. This review systematically examines the recent advances in enzyme immobilization since 2024, with a focused analysis of five major categories of enzyme carriers including covalent organic framework, metal‐organic frameworks, polymers, carbon ...
Shuran Wang, Ruoke Li, Yixuan Xie, Hanya Zhang, Xiaoyu Huang, Siwei Chen, Weixin Xu, Yueling Liu   +7 more
wiley   +1 more source

Mechanisms for the encapsulation of lipophilic polyphenols in protein/polysaccharide complexes or conjugates‐based nanocarriers

Food Biomacromolecules, Volume 3, Issue 2, Page 394-405, June 2026.
Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen, Jiangfeng Xu, Jiaying Tang, Qing Zhang   +3 more
wiley   +1 more source

Lignocellulosic biomass-derived nanomaterials for Pickering emulsion applications

Industrial Crops and Products
Lignocellulosic-biomass, a widely available renewable resource composed of cellulose, hemicellulose, lignin, and silica, have attracted growing attention as renewable, biocompatible, and tunable alternative feedstocks suitable for Pickering emulsions ...
Qiyang Ling, Morteza Hassanpour, Mark D. Harrison   +2 more
doaj   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Pickering emulsions with proteins, stabilization and rheological behavior

Émulsions de Pickering avec des protéines, stabilisation et comportement rhéologique La science des émulsions est omniprésente dans notre vie quotidienne ; elle est essentielle dans la fabrication d'une large gamme de produits tels que le lait, le beurre et la peinture, ainsi que dans des activités industrielles comme la synthèse de ...
openaire   +2 more sources

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Pickering emulsions and their use in production of polymer nanostructured materials

Тонкие химические технологии, 2013
In this article both types of Pickering emulsions – oil/water and water/oil – and their applications in the synthesis of different polymers have been considered.
B. V. Pokidko, D. A. Botin, M. Yu. Pletnev   +2 more
doaj  

Enhancing Antimicrobial Activity of Thyme Essential Oil Through Cellulose Nano Crystals-Stabilized Pickering Emulsions

Foods
Essential oils (EOs), such as thyme essential oil (TEO), are widely known for their antimicrobial properties; however, their direct application in food systems is limited due to their poor stability, which affects their efficacy.
Andreas Romulo, Vania Salsabila Anjani, Ata Aditya Wardana   +2 more
doaj   +1 more source

Nanoencapsulation of Essential Oils: A Review of Current Trends and Advances in Preparation, Characterization, and Biomedical Applications

Nano Select, Volume 7, Issue 6, June 2026.
This review highlights nanoencapsulation as a powerful strategy to improve the stability, solubility, and bioavailability of essential oils. It surveys key EO‐producing plant families, major bioactive constituents, and therapeutic properties, alongside high‐ and low‐energy nanoformulation methods. Applications across pharmaceutical, cosmetic, food, and
Mateusz Guz, Awatif Belkhiri‐Baines, Krzysztof Szczepanowicz, Anna Trybala   +3 more
wiley   +1 more source