Prospective cohort studies show that higher intakes of ultra-processed food (UPF) increase
the risk of obesity and obesity-related outcomes, including cardiovascular disease, cancer …

In many non-Asian countries, soy is consumed via soy-based meat and dairy alternatives, in
addition to the traditional Asian soyfoods, such as tofu and miso. Meat alternatives are …

Epidemiological evidence supports a positive association between ultra-processed food
(UPF) consumption and BMI. This has led to recommendations to avoid UPF despite very …

Existing highly processed food (HPF) classification systems show large differences in the
impact of these foods on biochemical risk factors for disease. If public health nutrition is to …

Numerous association studies and findings from a controlled feeding trial have led to the
suggestion that “processed” foods are bad for health. Processing technologies and food …

Background Consumption of ultra-processed foods has been linked with higher energy
intakes. Food texture is known to influence eating rate (ER) and energy intake to satiation …

This study aimed to investigate 4D changes in colors and flavors of 3D-printed healthy food
products in response to an external or internal pH stimulus. The formulations obtained by 3D …

Beef tripe is widely consumed in the world due to its favorable texture. However, the large-
scale cultivation of cattle for producing tripe would exacerbate living environment, and …

Background Dysphagia, a widely suffered disease mainly by seniors, causes food
swallowing-related issues such as choking, aspiration, aspiration pneumonia, and even …

Background Polymer hydrogels have attracted considerable attention as functional
materials. The conventional single network hydrogels (SNs) are mechanically either too soft …