The excessive demand for fossil fuels has caused severe environmental impacts, such as
GHG-related effects and widespread pollution. Firstly, it is essential to identify the main …

The global community is in a quest for nutritional and environment-friendly resources as a
part of their food habit. The ubiquitous trend of veganism tied with the increasing …

The scientific literature from 2015 onwards with respect to foams and thin films in the context
of foods has been reviewed. Proteins are the dominant foaming agents in foods, and …

Alternatives to animal proteins with similar texture, appearance and taste are demanded by
an increasing group of consumers. Plant-based meat analogues produced by high moisture …

Background Microalgae and cyanobacteria are expected to play a key role as sustainable
protein source in future food production systems. Besides nutritional aspects, microalgae …

Nanoparticle-based bigel is a miscellaneous emulsion system consisting of two immiscible
gels, combining Pickering and bigel mechanism, which resulted in enhanced technological …

Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds
and their health effects have been widely studied. This review aims to provide an overview …

The research focus of the foams has recently been shifting from using inorganic materials to
biological origin materials (especially edible materials) for stabilization. The motivation for …

Lentil proteins have shown potential as substitutes for animal proteins in foam-based food
products, although the mechanisms by which the proteins stabilize the air-water interface …

Herein, we reported the use of natural, renewable, and food-grade Spirulina protein isolate
nanoparticles (SPI NPs) as effective particle stabilizers for Pickering high internal phase …