Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Improvement of the quality of buffalo's milk soft cheese by camel's whey protein concentrate. [PDF]
J Adv Vet Anim Res, 2019 Elbarbary HA, Saad MA.
europepmc +1 more source
Alpha-Lactalbumin Enriched Whey Protein Concentrate to Improve Gut, Immunity and Brain Development in Preterm Pigs. [PDF]
Nutrients, 2020 Nielsen CH +9 more
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Guideline for the electrospinning of food biomacromolecules
Food Biomacromolecules, Volume 3, Issue 2, Page 406-417, June 2026.Abstract Electrospinning, an efficient method for producing micro‐ and nanoscale fibers, has undergone a notable resurgence in recent decades since its origin in the early 20th century, largely driven by advances in nanotechnology. Subsequently, it has been extensively applied across various disciplines, including materials science, biomedicine ...
Manjun Kang, Shengyang Ji, Yucheng Zou
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Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying. [PDF]
Food Sci Anim Resour, 2020 Sun H +7 more
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Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends. [PDF]
J Food Sci Technol, 2020 Yadav K, Bajaj RK, Mandal S, Mann B.
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Future Postharvest and Food, Volume 3, Issue 2, Page 163-184, June 2026.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
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Spray-Dried Whey Protein Concentrate-Iron Complex: Preparation and Physicochemical Characterization. [PDF]
Food Technol Biotechnol, 2019 Banjare IS, Gandhi K, Sao K, Sharma R.
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