Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

The global concern of health and care has ever been on a rise. With the growing awareness
of the negative impacts of chemicals on the human health, there have been extensive …

Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …

Dietary fiber is a carbohydrate polymer with ten or more monomeric units that are resistant to
digestion by human digestive enzymes, and it has gained widespread attention due to its …

Background Microfluidization can produce highly stable and homogenous aqueous media,
even when the sample consists of hydrophobic and nonpolar components, due to its …

Microfluidizer is one of the emerging processing technologies which has brought
tremendous and desirable changes in food matrix. By generating high cavitation, shear …

Dynamic high-pressure microfluidization (DHPM) technology was used to treat oat protein
isolate (OPI) to improve its functional properties and broaden its application in food …

The effects of microfluidization cycles on the physicochemical properties of soy protein
isolate–soy oil emulsion (SSE) films were studied. Surface weighted average diameter (d 3 …

Nanotechnology has the capability of making significant contributions to healthcare.
Nanofabrication of multifunctional nano-or micro-character systems is becoming incredibly …

Improving the emulsion-stabilizing effect of protein by chemical or physical modification has
been paid much attention recently. Here, sodium caseinate (CS) was treated by high …