For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

Corn is a high starchy cereal crop with the highest production and provides over 85% of the
starch produced worldwide. Various by-products, differentiated by technological process …

Color is an important characteristic of food. Over the last 15 years, more attention has been
paid to natural colorants because of the rising demand for clean‐label food products …

Cultivating meat from muscle stem cells in vitro requires 3D edible scaffolds as the
supporting matrix. Electrohydrodynamic (EHD) printing is an emerging 3D‐printing …

The development of active food packaging based on natural polymers and pigments is of
interest to the food industry. Pigments to make this type of packaging can be extracted from …

One of the most popular research areas in food hydrocolloids over the past decade or so
has been their application as functional ingredients to modulate the gastrointestinal fate of …

Proteins represent a group of biopolymers with interesting properties to be employed as raw
materials in the preparation of nanoparticles for drug delivery purposes. Due to the inherent …

Corn is an economically important crop with a broad presence worldwide, especially for
providing animal feed and human consumption products, including those from industries …

Poorly water-soluble drugs are frequently encountered and present a most challengeable
difficulty in pharmaceutical development. Poor solubility of drugs can lead to suboptimal …

The world's ever-increasing protein demand for food, feed and other applications require us
to seek cheaper, renewable, sustainable proteins, and cereal crops such as millets are …