There is a growing awareness that fostering the transition toward plant-based diets with
reduced meat consumption levels is essential to alleviating the detrimental impacts of the …

Tissue engineering is an advanced and potential biomedical approach to treat patients
suffering from lost or failed an organ or tissue to repair and regenerate damaged tissues that …

The rise of 3D printing technology has made the personalization of food possible. In this
study, peanut protein-polysaccharide semi-interpenetrating networks were constructed to …

Garlic (Allium sativa L.) is a bulbous flowering plant belongs to the family of Amaryllidaceae
and is a predominant horticultural crop originating from central Asia. Garlic and its products …

Protein is one of the most important, foremost, and versatile nutrients in food. The quantity
and quality of protein are determinants of its nutritional values. Therefore, adequate …

Background The macromolecules in the food system such as starch, protein and lipid are
essential components and major sources of calories in the human diet. Thermal treatment is …

According to the Codex Alimentarius, a food additive is any substance that is incorporated
into a food solely for technological or organoleptic purposes during the production of that …

Consumer demands to utilize environmentally friendly packaging have led researchers to
develop packaging materials from naturally derived resources. In recent years, plant protein …

Consumer interest in meat and dairy alternatives drives demand for plant-based protein
ingredients. While soy and gluten dominate the market, there is a trend to explore alternative …

The development of plant protein-based delivery systems to protect and control lipophilic
bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated …