Results 141 to 150 of about 64,540 (276)
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
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 +5 more
wiley +1 more source
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 +4 more
wiley +1 more source
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 +2 more
wiley +1 more source
CONSUMER PREFERENCES AND EVALUATIONS OF A PROCESSED MEAT PRODUCT [PDF]
Consumer/Household Economics,
Fu, Joe, Huang, Chung L.
core +1 more source
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
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 +6 more
wiley +1 more source
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 +3 more
wiley +1 more source
Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]
Food Chem XWang H +6 more
europepmc +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike +4 more
wiley +1 more source