Results 131 to 140 of about 140,853 (265)

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

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

Tumor‐infiltrating B cells participate in shaping the immunosuppressive microenvironment in solid tumors

International Journal of Cancer, Volume 158, Issue 5, Page 1156-1165, 1 March 2026.
Abstract Tumor‐infiltrating B cells (TIBs) exhibit dual roles in the tumor microenvironment (TME) of solid tumors. While they can enhance anti‐tumor immunity through antibody production and immune activation, certain subsets—such as regulatory B cells (Bregs) and immunosuppressive plasma cells—contribute to immune evasion by secreting inhibitory ...
Zhitong Li, Ziyang Shen, Yuxiang Sun, Pengcheng Zhu, Tongyan Liu, Rong Yin   +5 more
wiley   +1 more source

Influence of Dry and Steam Thermal Pretreatments on the Structural Properties and Flowability of Faba Bean Flours

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Faba beans are emerging as a promising alternative protein source for bakeries, snacks, cereals and ready‐to‐eat foods. The quality and consistency of such products depend strongly on the processing behaviour of their flours, including handling, storage, mixing and extrusion performance, all of which are governed by flour flow and structural ...
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey   +4 more
wiley   +1 more source

Do Emotions Influence Buying Frequency and Word‐of‐Mouth in Online Shopping? The Role of Shopping Well‐Being and a Loyal Decision‐Making Style

Psychology &Marketing, Volume 43, Issue 3, Page 638-661, March 2026.
ABSTRACT This study explores how positive and negative emotions influence online shopping‐related well‐being, purchase frequency, and word‐of‐mouth (WOM) behavior. Semi‐structured interviews and a consumer survey were used to identify emotions from online shopping experiences.
Sandra Miranda, Susana Santos, Helena Martins Gonçalves   +2 more
wiley   +1 more source

Navigating Industrial Work: Lives, Aspirations, and Coping Strategies of Migrant Factory Workers in Vietnam

Population, Space and Place, Volume 32, Issue 2, March 2026.
ABSTRACT In this article we examine how rural‐to‐urban migrant factory workers in two of Vietnam's industrial zones actively construct livelihood stability and pursue future aspirations while dealing with structurally precarious work environments. We develop a multi‐scalar conceptual framework combining key ideas regarding livelihood trajectories ...
Vu Linh Chi Hoang, Sarah Turner
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, Michael Ayodele IDOWU, Nurat Oluwadamilola THANNI, Omobolanle Omowunmi OLORODE   +3 more
doaj  

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

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction. [PDF]

Foods
Khamzaeva N, Hieronimus B, Kunz C, Pferdmenges LE, Briviba K.   +4 more
europepmc   +1 more source