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Wrinkling Pickering Emulsions via Endospore Germination
Small, Volume 22, Issue 63, 12 November 2026.This study presents a method for creating Pickering emulsions with long shelf life using bacterial endospores as stabilizers. Upon exposure to favorable conditions, spores germinate, swelland trigger wrinkling on droplet surfaces. The resulting patterns depend on initial interfacial coverage, enabling the change of droplet morphology on demand.
Yiyao Hu +7 more
wiley +1 more source
Environmental Microbiology, Volume 28, Issue 11, November 2026.The flagella of the bacterial pathogen Paenibacillus larvae, the etiological agent of American foulbrood in honey bees, were characterized and identified as virulence factors. These cellular appendages play key roles in biofilm formation and 3D swarming, two multicellular behaviours of P. larvae that contribute to pathogenesis.
Josefine Göbel +2 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Food processing must transition toward resource‐efficient systems that operate within planetary boundaries. Cereals, as climate‐resilient staples, offer strong potential to valorize nutrient‐rich fractions. Zero‐waste biorefinery concepts and green fractionation technologies, integrated with structure–function principles, enable the conversion
Rahul Biswas +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga +3 more
wiley +1 more source
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The Underlying Mechanism of Bacterial Spore Germination: An Update Review
Comprehensive Reviews in Food Science and Food Safety, 2023Bacterial spores are highly resilient and universally present on earth and can irreversibly enter the food chain to cause food spoilage or foodborne illness once revived to resume vegetative growth.
Yongtao Wang, Xiao-Jun Liao, Xiaomeng Wu
exaly +2 more sources
Biotechnology Advances
Bacillus is a ubiquitous genus renowned for its ability to form highly resilient spores, posing significant challenges to the food industry. As society progresses, the demand for high-quality food continues to rise. While reducing excessive processing helps maintain nutritional value and quality which fits the demands from consumers, it increases the ...
Qingping Wu, Yangfu Li
exaly +3 more sources
Bacillus is a ubiquitous genus renowned for its ability to form highly resilient spores, posing significant challenges to the food industry. As society progresses, the demand for high-quality food continues to rise. While reducing excessive processing helps maintain nutritional value and quality which fits the demands from consumers, it increases the ...
Qingping Wu, Yangfu Li
exaly +3 more sources
Bacillus spore germination: mechanisms, identification, and antibacterial strategies
Critical reviews in food science and nutrition, 2023Bacterial spores are metabolically inactive and highly resistant to harsh environmental conditions in nature and during decontamination processes in food and related industries.
Li-Hua Fan +5 more
semanticscholar +1 more source