Food packaging is an important area of food research due to its prime role in the protection
and containment of foodstuffs. Traditionally petroleum-derived polymers fulfill the lion's …

Legumes have gained increased dietary importance in recent years due to their recognized
health benefits. Recent plant protein revolution has elevated legumes to the forefront from …

Consumer demands and requirements by regulatory agencies to use more environmentally
friendly and less polluting packaging have directed researchers to consider packaging …

The emulsifying (emulsion capacity, EC; emulsion activity/stability indices, EAI–ESI and
creaming stability, CS) and physicochemical properties (surface charge/hydrophobicity …

There is an increased interest, driven by environmental sustainability and food security
points of view, in seeking new protein sources as alternatives to replace animal proteins …

Pulses are highly nutritious seeds of pod-bearing leguminous plants, specifically dry peas,
lentils, and chickpeas. US farmers harvest about 2.6 million pounds of pulses every year but …

Whey protein isolate (WPI) has been utilized as edible film or food packaging material.
However, WPI films are hydrophilic due to highly polar amino acids which provide a …

The objective of this study was to determine the properties of natural jicama starch and
edible film made from the starch. The film was prepared by adding agarwood aetoxylon …

Humans have known lentils (Lens culinaris L.) since the dawn of civilization. The current
work is a comprehensive review of lentils composition, nutritional value, and health benefits …

Starch films often present high water sensitivity, affecting their barrier and mechanical
properties. The effects of processing technique, extrusion/thermo-compression and casting …