Results 251 to 260 of about 8,423 (305)

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley   +1 more source

Quinoa Protein Concentrate as a Platform for the Protection and Controlled Delivery of Resveratrol and Tocopherol

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Graphical abstract illustrating the development of quinoa protein (QP) nanocarriers for the encapsulation of resveratrol (RSV) and tocopherol (TOC). ABSTRACT The objective of this work was to generate and characterize complexes of quinoa proteins (QP) with either resveratrol (RSV) or tocopherol (TOC) whose dimensions fell into the nanoscale.
Alejandra J. Rubinstein, Guadalupe Garcia Liñares, Valeria Boeris, Oscar E. Pérez   +3 more
wiley   +1 more source

Physicochemical Properties and Mechanisms of Oil‐In‐Water Emulsion Formation and Stabilization by Yeast Protein Ingredients From Saccharomyces cerevisiae and Candida utilis

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Emulsion formation is associated with the soluble phase, while the presence of yeast cells enhances stability through a steric mechanism, with a protein‐to‐oil ratio greater than 1:10 required to prevent oil droplet coalescence. ABSTRACT This study explored the nutrient composition, protein profile, physicochemical and emulsifying properties of ...
Luca Amagliani, Nicola Cesario Angelino, Claudine Bovay, Charlotte Gancel, Fikrey Andetsion, Michael Affolter, Carine Morgenegg, Biljana Bogicevic, Giulia Marchesini   +8 more
wiley   +1 more source

How Changing Food Preferences and Technology Are Transforming Food Markets

Journal of Agricultural Economics, Volume 77, Issue 2, Page 819-831, June 2026.
ABSTRACT The foods that consumers purchase and how they purchase food are changing over time. In this article, we discuss how health prioritization and environmental concerns, combined with new technologies, are changing consumers' food preferences and retail choices.
Jill J. McCluskey, Jillian Hyink
wiley   +1 more source

Cladostephus spongiosum as a Novel Protein Source: Bioactive, Techno‐Functional, and Physicochemical Properties

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Recently, the food industry has been searching for alternative proteins, and macroalgaeare one of the novel protein sources. This study aimed to determine the optimum conditions for ultrasound‐ and enzyme‐assisted protein extraction from Cladostephus spongiosum (CS).
Aysun Yücetepe, Elif Feyza Aydar, Eda Şensu, Zehra Mertdinç, Aslı Can Karaça, Emine Şükran Okudan, Beraat Özçelik   +6 more
wiley   +1 more source

Pea Protein and Maltodextrin‐Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study aimed to encapsulate anthocyanins from black rice bran (an agro‐industrial by‐product) using pea protein (PR) and maltodextrin (MA) as wall materials. The microcapsules were characterized by determining encapsulation efficiency, structural and thermal characteristics, color and storage stability, and in vitro anthocyanin release ...
Eduardo Leonarski, Gabriela Polmann, Guilherme Dallarmi Sorita, Paulo Alexandre Durant Moraes, Karina Cesca, Débora de Oliveira, Acácio Antonio Ferreira Zielinski   +6 more
wiley   +1 more source

Emerging Encapsulation Strategies for Probiotics and Prebiotics

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
This review highlights emerging encapsulation strategies that enhance the stability, targeted delivery, and integration of probiotics into functional foods. Advanced systems, including nanofibers, single‐cell coatings, multilayer carriers, and AI‐assisted design, demonstrate enhanced gastrointestinal resistance and scalability, guiding the development ...
Paulo Henrique Silva Lopes, Hugo José Martins Carvalho, Rodrigo Peixoto de Paula e Silva, Mozhgan Esmaeelian, Joyce Maria Gomes da Costa   +4 more
wiley   +1 more source

Microwave Assisted Foam Mat Drying of Grapefruit (Citrus Paradisi): Drying Kinetics, Powder Characteristics and Bioactive Properties

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Microwave‐assisted foam‐mat drying proved to be an effective method for creating grapefruit powder. The optimal foam and a drying condition of 600 W resulted in the best balance of drying efficiency, powder quality, and retention of bioactive compounds.
Mehmet Guldane
wiley   +1 more source

Effect of Whey Protein Isolate and Concentrate Shakes on Surface and Optical Properties of 3D-Printed Definitive Resins. [PDF]

Polymers (Basel)
Albayrak HC, Taşın S, İsmatullaev A.
europepmc   +1 more source