Results 91 to 100 of about 10,124 (227)

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Effect of Xanthan Gum Synergistic Dry Heat Treatment on the Structural and Physicochemical Properties of Chinese Wild Rice Starch

Shipin gongye ke-ji
In order to investigate the effects of xanthan gum synergistic dry heat treatment (DHT) on the granule morphology, particle size distribution and size, short-range ordered structure, crystal structure, solubility and swelling degree, pasting properties ...
Haifeng ZHANG, Yansong CHEN, Jiamin SU, Xiaolong HE, Yun WANG, Lingdi LIU, Chunmei LI   +6 more
doaj   +1 more source

Valorization of Raspberry (Rubus Idaeus L.) Leaves via Ultrasound‐Assisted Extraction and Preparative HPLC Fractionation: Antioxidant Kinetics, Antimicrobial Activity, and Performance in Bulk Oils and Pickering Emulsions

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Raspberry (Rubus idaeus L.) leaves are an abundant agri‐food by‐product with high potential as a source of natural bioactive compounds. In this study, ultrasound‐assisted extraction (UAE) was applied as a green approach to recover phenolic‐rich extracts, which were subsequently characterized by HPLC–DAD and high‐resolution mass spectrometry ...
Sara Bolchini, Parham Joolaei Ahranjani, Maria Concetta Tenuta, Sabrina Vorderegger, Sissy Häsler Gunnarsdottir, Anja Schuster, Giovanna Ferrentino   +6 more
wiley   +1 more source

Mechanical behavior and strengthening mechanism of loess stabilized with xanthan gum and guar gum biopolymers

Materials Research Express
The structural properties of loess are susceptible to change when subjected to external loads and complex environments, leading to various geological disasters.
Xuewen Rong, Shuo Deng, Baozhen Liang, Jia Zhuang, Yongtang Yu, Zheng Wu   +5 more
doaj   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

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, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

The possible usage of konjac gum in ice-cream production [PDF]

Eurasian Journal of Veterinary Sciences
Aim: This investigation was done to determine the effect of konjac gum and combination of the konjac gum with carragenan and xanthan gum the possible usage on the ice-cream production.
K. Kaan Tekinşen, Ahmet Güner, Gürkan Uçar   +2 more
doaj  

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, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Wheat Bran Proteins as a Functional Ingredient in Plant‐Based Mayonnaise

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Wheat bran proteins (albumin, globulin, and glutelin) were extracted through Osborne fractionation and incorporated into mayonnaise formulations as plant‐based emulsifiers. Among the fractions, albumin‐based mayonnaise demonstrated stable emulsion properties at acidic pH (4.6) and a texture comparable to traditional mayonnaise, highlighting its ...
Varshini Krishnamoorthy, Abinaya Arunachalam, Jan Krijgsheld, Gert‐Jan W. Euverink   +3 more
wiley   +1 more source

Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas, Reimi Sato, Hiroko Yano, Tomonori Koda, Akihiro Nishioka, Tetsuya Araki   +5 more
wiley   +1 more source

Modulation of Biofunctional and Structural Properties in Stevia‐Sweetened Ice Cream by Lactic Fermentation

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study investigated the viability of probiotic Bifidobacterium animalis subsp. lactis and Lactobacillus gasseri in a dietetic ice cream matrix. Overall, the findings suggest that the stevia‐sweetened cocoa ice cream matrix can serve as a promising synbiotic frozen carrier for maintaining probiotic viability, while retaining acceptable functional ...
Tulay Ozcan, Gokce Keser, Ali Riza Kaya, Yunus Emre Cetin, Fatime Elciboga   +4 more
wiley   +1 more source