Results 161 to 170 of about 36,699 (241)

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

Structural analysis of the NifL‐NifA complex reveals the molecular basis of anti‐activation of nitrogen fixation gene expression in Azotobacter vinelandii

The FEBS Journal, Volume 293, Issue 6, Page 1643-1663, March 2026.
Understanding the molecular basis of nitrogen fixation is essential for engineering bacteria that fulfill the nitrogen demand of crop plants, reducing our reliance on synthetic nitrogen fertilizers. The bacterial two‐component system comprising the anti‐activator protein (NifL) and the Nif‐specific transcriptional activator (NifA) controls the nitrogen
Marcelo Bueno Batista, Jake Richardson, Michael W. Webster, Dmitry Ghilarov, John W. Peters, David M. Lawson, Ray Dixon   +6 more
wiley   +1 more source

Hesperidin Encapsulation for Food, Pharmaceutical, and Chemical Industries: A Bibliometric Review

Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.
The encapsulation of hesperidin in solid matrices is an excellent strategy for overcoming pharmacokinetic limitations while maintaining its antioxidant, antidiabetic, anti‐inflammatory, and neuroprotective properties. This study highlights the multidisciplinary scope of the research as well as the versatility of encapsulated hesperidin in the ...
Thais Fernanda de Marco, Luana Bettanin, Jaqueline Scapinello, Alexandre Tadeu Paulino   +3 more
wiley   +1 more source

The Future of Food Processing—A Food Science and Technology Perspective. Proceedings of a Roundtable Event

Nutrition Bulletin, Volume 51, Issue 1, Page 127-147, March 2026.
ABSTRACT Rising interest in the links between processed food consumption and poor health outcomes often overlooks the perspectives of those working in food technology and innovation. To address this, a virtual roundtable was held in October 2024 to provide a setting for a technical discussion among those working in food processing, technology and ...
Stacey Lockyer, Ciarán Forde, Michael Adams, Cathrina Edwards, Timothy Foster, Stephen French, Caroline Millman, Keshavan Niranjan, Yrjö Roos, Anthony Warner, Gleb Yakubov, Christine Williams   +11 more
wiley   +1 more source

Ozonolysis of Lignin: From Extensive Degradation to Selective Ring‐Opening Oxidation

ChemSusChem, Volume 19, Issue 4, 25 February 2026.
Despite its potential as a renewable feedstock, lignin, a major component of plant cell walls and a by‐product of the pulp and paper industry, has long been underutilized. Historically, pulp mills employed ozonolysis, a powerful oxidative process, to delignify cellulosic fibers and break down lignin.
Alexandros E. Alexakis, Mika H. Sipponen
wiley   +1 more source

Formation and Stability of Pickering Emulsion Stabilized by Self-Aggregated Chitosan Particles near the pK_a. [PDF]

ACS Omega
Zhai X, Wang M, Li W, Yin X, Qi H, Pang Y, Su S.   +6 more
europepmc   +1 more source

Construction and characterization of food-grade pickering high internal phase emulsions co-stabilized by β-cyclodextrin and konjac gum. [PDF]

Food Chem X
Li Y, Zhi Q, Liu Z, Bai L, Liu B.
europepmc   +1 more source

Pickering Emulsions: Recent Studies of Pickering Emulsions: Particles Make the Difference (Small 34/2016) [PDF]

Small, 2016
Jie Wu, Guang‐Hui Ma
openaire   +1 more source

Colloidal lignin particles for Pickering emulsion stabilization: multifunctional properties and prospects for cosmetic applications. [PDF]

Nat Prod Bioprospect
Colucci G, Rodrigues AE, Barreiro MF.
europepmc   +1 more source