Multivalent proteins and nucleic acids, collectively referred to as multivalent associative
biomacromolecules, provide the driving forces for the formation and compositional …

Contamination of food by spoilage and pathogenic microorganisms is a major challenge to
public health, food security and sustainability. As a response, there has been a growing …

Protein aggregation is the main hallmark of neurodegenerative diseases. Many proteins
found in pathological inclusions are known to undergo liquid-liquid phase separation, a …

Background The current relevance of functional foods in human health and well-being has
led to an increased interest in develo** new types of oral administration systems for …

Polysaccharides have attracted considerable attention in a broad range of applications in
recent years, which is due to their remarkable features such as biocompatibility …

Essential oils are highly demanded in recent decades due to their antioxidant and
antimicrobial properties, protecting food from spoilage. However, their incorporation into low …

With a rapid ageing population, there is an increasing need for the dysphagia diet because
of the chewing/swallowing difficulty suffered by the elderly. 3D printing is able to create …

From the multitude of materials currently available on the market that can be used in the
development of microparticles, sodium alginate has become one of the most studied natural …

Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …

The use of natural food ingredients has been increased in recent years due to the negative
health implications of synthetic ingredients. Natural bioactive compounds are important for …