This review presents an updated scenario of findings and evolutions of encapsulation of
bioactive compounds for food and agricultural applications. Many polymers have been …

Easily sourced mucus from various plant parts is an odorless, colorless and tasteless
substance with emerging commercial potential in agriculture, food, cosmetics and …

Artificial functional materials based on amyloid fibrils are proven to be a promising strategy
toward functional materials. However, scaling‐up applications present sustainability …

Quinoa protein possesses great amino acid profiles and can be a potential food ingredient
with broad applications. The objective of this study was to investigate the effect of different …

The consumption of chia seed (Salvia hispanica L.) has increased in recent years due its
high content of omega‐3 fatty acids and dietary fiber. This seed also has a high …

Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and
chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent …

Encapsulation in food industry serves several functions including masking of undesirable
color/flavor/taste, preservation of unstable constituents, incorporation of additional functional …

Mung bean is an inexpensive yet sustainable protein source. Current work compared the
effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate …

Protein oxidation leads to covalent modification of structure and deterioration of functional
properties of quinoa protein. The objective of this study was to investigate the effects of …

Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the
isoelectric precipitation method, and its physicochemical and functional properties were …