Chitosan is a biopolymer obtained from deacetylation of the abundant natural chitin polymer.
It has found its use in many applications due to its unique solubility as well as chemical and …

Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of
oils like hydrogenation, fractionation, inter-esterification, and blending are followed to …

Whey is consumed by active adults to aid muscle recovery and growth, the general
population as a nutritious convenient food, and by older adults to prevent sarcopenia due to …

Increasing attention is now being paid to applying green chemistry compounds, ie,
compounds that cause minimum environmental damage. Biopolymers have a leading place …

To elucidate the roles of interfacial protein microstructure in regulating techno-functional
attributes of complex microgel, this work explored the effects of transglutaminase cross …

Oleogels with solid-like properties can serve as substitutes for fats, thereby avoiding the
consumption of high levels of saturated fatty acids. In this study, we developed a protein …

Chitosan, a versatile biopolymer derived from chitin, is increasingly recognized in the milk
industry for its multifunctional applications in drug delivery, smart packaging, and biosensor …

The emulsifying properties of tea water-insoluble protein particles (TWIPs) are insufficient to
expand their applicability in food emulsifying systems. This study aimed to explore the …

Starch sodium octenyl succinate (SSOS) and maltodextrin (MD) are commonly used as wall
materials to protect bioactive compounds, such as essential oils volatiles. In this work …

Polyunsaturated fatty acids (PUFAs), which are abundant in fish oil, easily oxidise.
Therefore, stabilisation is necessary, preferably through encapsulation and the addition of …