Food Biomacromolecules, Volume 3, Issue 3, Page 646-663, September 2026.Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
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The Sex Dependent and Independent Effects of Dietary Whey Proteins Are Passed from the Mother to the Offspring. [PDF]
Mol Nutr Food ResNilaweera KN +14 more
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Effect of Whey Proteins on Malnutrition and Extubating Time of Critically Ill COVID-19 Patients. [PDF]
Nutrients, 2022 Scarcella M +12 more
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Characterization of structural features of food molten‐globule state proteins: An overview
Food Biomacromolecules, Volume 3, Issue 3, Page 706-717, September 2026.Abstract During food processing, pH, ionic strength, and temperature drive conformational transitions from native states to partially folded intermediates and fully unfolded states. The molten‐globule (MG) state typically preserves substantial secondary structure but has relaxed tertiary packing, thereby modulating protein solubility, emulsifying ...
Han Peng +4 more
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Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products. [PDF]
FoodsIdyryshev B +9 more
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Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential. [PDF]
Curr Res Food Sci, 2022 Feng Y +6 more
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Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
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Nonthermal Concentration of Red Beetroot Juice by Reverse Osmosis and Forward Osmosis
Food Science &Nutrition, Volume 14, Issue 9, September 2026.RO and FO were used for nonthermal concentration of red beetroot juice. Single strength juice was concentrated by RO to 17 °Brix, and by FO to 50 °Brix; color and betalain were preserved by both processes. Overall, FO is a promising method for concentrating beetroot juice.
Eugenia Avellaneda, Carmen I. Moraru
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Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins. [PDF]
GelsSong DH, Yang NE, Ham YK, Kim HW.
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Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy +2 more
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