Background Proteins are essential nutrients required in various body functions and normal
human life. However, in the food industry, the application of proteins especially those of …

Increasing consumer awareness, scale of manufacture, and demand to ensure safety,
quality and sustainability have accelerated the need for rapid, reliable, and accurate …

Edible films were developed using whey protein concentrate (WPC) and a natural bio-
polymer, namely bacterial cellulose (BC). BC was produced via fermentation from orange …

The development of bio-based primary packaging is imperative to improve food safety and
quality, along with mitigating the environmental pollution resulting from the increasing …

Fouling is a widespread and costly issue, faced by all food-processing industries.
Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product …

Constituent fouling during thermal processing of milk is reviewed. Fouling occurs during
continuous-flow thermal treatment, but the size and the type of fouling deposit strongly …

The investigation of intermolecular interactions has become increasingly important in many
studies, mainly by combining different analytical approaches to reveal the molecular …

In this study, the binding mechanism, morphological, and conformational analysis of the
complex of a sea cucumber ovum derived octapeptide (EDLAALEK) with Ca2+ as well as its …

Whey protein denaturation and aggregation have long been areas of research interest to the
dairy industry, having significant implications for process performance and final product …

Hydration plays a fundamental role in maintaining the three-dimensional structure and
function of proteins. In this study, Raman spectroscopy was used to probe the hydration …