Results 131 to 140 of about 141,041 (275)
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2231-2241, 15 March 2026.Abstract BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat
Pamela Cristiele Oliveira Trindade +10 more
wiley +1 more source
Development of Artificial Sebaceous Gland‐Integrated In Vitro Human Skin Model
Advanced Materials Interfaces, Volume 13, Issue 6, 16 March 2026.Uniform 3D artificial sebaceous gland spheroids, termed SebaSpheres, are generated at high throughput using a microfluidic platform and structurally integrated into a collagen‐based skin construct containing fibroblasts and keratinocytes. This work presents a modular and scalable fabrication and integration strategy for incorporating sebaceous gland ...
Daeun Ryu +7 more
wiley +1 more source
Nanoparticle Immunoadjuvant Complexes Augment Germinal Center Responses to Vaccination
Advanced Science, Volume 13, Issue 14, 9 March 2026.Scaffolding IL‐21 on the surface of a self‐assembling nanoparticle immunogen drives improved germinal center and humoral immune responses. These nanoparticle immunoadjuvant complexes (NICs) functionally modulate the germinal center driving improved somatic hypermutation and antibody maturation, suggesting this platform has potential utility as a ...
Nicholas J. Tursi +21 more
wiley +1 more source
Beyond Labels: Exploring Consumer Preferences for Plant‐Based Meat Labeling Policies
Applied Economic Perspectives and Policy, Volume 48, Issue 1, Page 123-136, March 2026.ABSTRACT Whether meat‐related terms should be permitted on the labels of plant‐based meat alternatives is hotly debated. Utilizing survey data featuring a discrete choice experiment, we examine consumer responses to plant‐based meat alternatives under three labeling scenarios: no restrictions; a ban on meat‐related terms; and a requirement for a ...
Liam J. S. Boldt +3 more
wiley +1 more source
Language‐Guided Robot Grasping Based on Basic Geometric Shape Fitting
Advanced Intelligent Systems, Volume 8, Issue 3, March 2026.This article presents a language‐guided, model‐free grasping framework that integrates multimodal perception with primitive‐based geometric fitting. By explicitly modeling object geometry from RGB‐D data, the method enables semantically controllable grasp pose generation and achieves robust performance in both structured and cluttered real‐world ...
Qun Niu +5 more
wiley +1 more source
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source
Food Chemistry International, Volume 2, Issue 1, Page 58-72, March 2026.PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller +2 more
wiley +1 more source
SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR
Food and Environment Safety, 2019 Among the underutilized crops in Nigeria is tigernut which could find useful application in baking industry because of its high level of dietary fibre and other inherent properties.
Emmanuel Kehinde OKE +3 more
doaj
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
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 +7 more
wiley +1 more source