Although traditional meat products are highly popular with consumers, the high levels of
unsaturated fatty acids and cholesterol present significant health concerns. However, simply …

Flaxseed is emerging as an important functional food ingredient because of its rich contents
of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax …

The fabrication of high-quality low-fat 3D printed foods is strongly dependent on the
development of shear-thinning, viscoelastic, and thixotropic ink with a monomodal particle …

In this study, the effect of konjac glucomannan (KGM) with different degrees of deacetylation
(DD) on the gel properties of transglutaminase induced soybean protein isolate (SPI) …

To improve consumption of omega-3 fatty acids, foods can be enriched with omega-3 rich
oils. Microencapsulation of omega-3 oils minimizes oxidative deterioration and allows their …

Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid).
Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed's hull and …

The use of soy protein isolate (SPI) nanoparticles as a stabilizer in nano-emulsion systems
has garnered significant interest. While metal-phenolic networks (MPNs) have been …

Abstract Background Flaxseed (Linum usitatissimum L.) gum (FG) is a by-product of the flax
oil industry which can be easily prepared from flaxseed meal, flaxseed hull and/or whole …

Free radical grafting is a green and expeditious tool that was used to modify whey protein
isolate (WPI) to synthesize WPI-(−)-epigallocatechin-3-gallate (EGCG) and WPI-catechin (C) …

Three lipid-based carriers encapsulating lutein, nano-emulsion (NE), solid lipid nanoparticle
(SLN), and nano-structured lipid carrier (NLC), were developed from zein peptides …