Chitosan is a cationic polysaccharide and derived from chitin present in exoskeleton of
crustaceans such as prawns, crabs, and lobsters. This natural biopolymer chemical structure …

The demand for protein on a global scale is experiencing rapid growth, leading to a
substantial focus on finding sustainable and healthier protein alternatives within current food …

This paper investigates the freeze–thaw stability of oil-in-water emulsions stabilized by high-
temperature wet heating glycosylation products. Glucose (Glu), D-fructose (Fru), xylose (Xyl) …

Egg white protein (EWP)-sodium alginate (SA) nanoparticles were fabricated by controlled
heating (75° C, 10 min) of an aqueous solution containing EWP and SA (pH 7.0). The …

Novel types of food packaging materials that exhibit prominent properties and are sufficiently
environment-friendly have been continuously designed, reflecting an ongoing trend. This …

Background Recently, 3D printing, also known as additive manufacturing (AM), has received
considerable attention in the food industry due to its potential for creating foods with …

Pasteurization is necessary during the production of liquid egg whites (LEW), but the thermal
effects in pasteurization could cause an unavoidable loss of foaming properties of LEW. This …

Food packaging plays a crucial role in the food supply chain by aiding in food preservation
and reducing food losses throughout the distribution process. The extensive, unregulated …

How the protein− protein interactions affect the phase behaviour of protein complexes can
afford technical support for the application of egg white protein in food industry. Here the …

Edible films are effective alternatives to plastic packaging, however, the hydrophilicity of
edible films based on protein and polysaccharide limits the application. Therefore, we …