This review is primarily focused on the comparison of three emerging techniques:
electrospraying, nano spray drying, and electrostatic spray drying techniques. There are …

Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct
of the production of wheat starch. As a commercial product, wheat gluten is increasingly …

The benefits of omega‐3 (ω‐3) polyunsaturated fatty acids (PUFAs) to human health and the
therapeutic properties of diseases have been widely identified. However, due to abundant …

Essential oils (EOs) are gaining great interest as alternatives to synthetic food preservatives
due to their antimicrobial activity. However, EOs are hydrophobic and easy to evaporate. In …

Maintaining the viability of probiotic bacteria in food products for intestinal delivery remains a
challenge. Consequently, the objective of this study was to encapsulate Lactobacillus …

In this study, the water-insoluble cumin seed oil (CSO) loaded gliadin (GN)-nanofibers (NFs)
mat was prepared in the presence of ethyl cellulose (EC) and adipic acid (AD) using …

Electrospraying is a technique to improve the application and stability of bioactive
compounds in food. Here, electrospraying was applied to fabricate gliadin particles …

This review aims to elucidate advanced nanostructures and explore their potential
applications in enhancing the shelf life of fresh or processed seafood products. Biopolymer …

The effects of addition of saffron extract (SE) or SE loaded nanoliposomes (SELN) were
studied on the morphology and oxidative stability of echium oil (EO)-loaded nanofibers …

Dietary bioactive lipids have been recovered from diverse sources and shown to provide
numerous health benefits. Like certain lipids, under normal processing and storage …