The quality and safety of food products greatly depend on the physiochemical properties of
the food packaging material. There is an increasing trend in the utilization of protein-based …

Ovalbumin is the major protein of egg-white. As a natural, biocompatible, non-toxic
biopolymer, ovalbumin has successfully been involved in numerous food and …

Functional ingredients have multiple health benefits for humans, but are sensitive to
oxidative degradation during manufacture and storage, and have poor chemical stability and …

In today's food industry, the potential of bioactive compounds in preventing many chronic
diseases has garnered significant attention. Many delivery systems have been developed to …

Chickpea protein, a valuable plant-based source, offers versatile applications, yet the impact
of modifications like succinylation and ultrasonication on its properties remains unclear. This …

In this study, some common proteins including, whey protein isolate (WPI), soy protein
isolate (SPI), and gelatin (G) conjugated with maltodextrin (MD) via Maillard reaction and …

This study investigated the effects of reaction time in preparation of Whey Protein-
Carboxymethyl Cellulose (WP-CMC) conjugates and characterized the functional properties …

Diabetes is a metabolic disorder characterized by hyperglycemia and is a disease with an
increasing prevalence. Hyperglycemia triggers abnormalities in the metabolism of …

Curcumin (Cur) was loaded in lignin nanoparticles (LNP) via an antisolvent method by
pouring (P-) and drop** (D-) regimes, respectively, and Cur-loaded LNP (Cur/LNP) were …

The efficacy of many edible bioactive agents is limited by their low water dispersibility and
chemical instability in foods, as well as by their poor bioaccessibility, low absorption, and …