It is becoming increasingly obvious that low-fat dairy product is gaining its popularity due to
the perception of health benefits. However, fat plays a significant influence on the structure …

The increased interest in foods which improve human health and nutrition has led to the
need for academia and food industry to invest in the development of innovative and …

With the resource-intensive meat industry accounting for over 50% of food-linked emissions,
plant protein consumption is an inevitable need of the hour. Despite its significance, the key …

Background Texture-modified foods (TMF) are commonly used as a therapeutic strategy for
people with chewing or swallowing difficulties such as the elderly, which is the fastest …

Structural fat replacers that can meet the requirements of various forms of reduced-fat foods
are essential for the application of fat replacement, and emulsion gels emerge as a potential …

Background Excessive intake of fat was a risk factor for chronic diseases like obesity,
diabetes, and metabolic syndrome. However, removing fat from foods was challenging …

There is an increased pressure on food manufacturers to design low calorie and low fat
foods to address the global obesity crisis. Designing double emulsions (DEs) is a …

Background Recently, plant-based meat analogs have attracted extensive interest due to
their contributions to environmental sustainability, animal welfare protection and health …

There are numerous challenges facing the modern food and agriculture industry that
urgently need to be addressed, including feeding a growing global population, mitigating …

Background The link between human health and high-calorie diets has prompted the food
industry to develop low-calorie foods and fat replacers. Fat replacers are classified into …