Background The deleterious influences of thermal treatments on various foods' aspects, like
decomposing flavors and nutritional components, plus develo** non-healthy compounds …

Background Starch is the major component of legume seeds. Hitherto, legume starches
have been incorporated into the formulation of numerous food products to improve …

Abstract 3D printing can be used to develop texture-modified foodstuffs that are nutritious
and appealing to meet the demands of special consumer needs such as those of the elderly …

Soy protein gel can be developed into a variety of products, ranging from traditional food
(eg, tofu) to newly developed food (eg, soy yogurt and meat analog). So far, efforts are still …

This study investigates the viscoelastic behavior, gelling properties, and structural
characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its …

The recent trend in consumption of plant-based protein over animal protein opens up a new
avenue for sustainable agriculture practice, less environmental impact and greenhouse gas …

The pulsed electric field (PEF) application for processed food has gained industrial interest
because of its cost-effectiveness and eco-friendliness as compared to traditional thermal …

Resource-intensive processes currently hamper the discovery of bioactive peptides (BAPs)
from food by-products. To streamline this process, in silico approaches present a promising …

This study investigates the utilization of functional additives (β-carotene microcapsules) and
3D printing technology for the production of innovative surimi products. The β-carotene …

The impacts of hydrodynamic cavitation (HC)(orifice plate-2 mm) and acoustic
cavitation/ultrasound (US)(probe sonicator-50% amplitude; 20 kHz frequency) on the …