In the past few years, nanocellulose (NC) has gained wide attention due to its renewability,
biocompatibility, bioavailability, and different remarkable properties. Cellulose …

The concept of food matrix has received much attention lately in reference to its effects on
food processing, nutrition and health. However, the term matrix is used vaguely by food and …

Background The development of nanomaterials with edible and biodegradable properties is
now an urgent need of food science and technology. The application of nanomaterials in the …

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 …

Extrusion of foods is an emerging technology for the food industries to process and market a
large number of products of varying size, shape, texture, and taste. Extrusion cooking …

The food processing industry generates an immense amount of waste, which leads to major
concerns for its environmental impact. However, most of these wastes, such as plant …

Recently, nanocellulose has gained growing interests in food science due to its many
advantages including its broad resource of raw materials, renewability, interface stability …

Seaweed is in the spotlight as a promising source of nutrition for humans as the search for
sustainable food production systems continues. Seaweed has a well-documented rich …

Using cellulase, xylanase, and ball-milling, the influences of enzyme and enzyme-
micronization treatments on the structural and functional properties of rice bran dietary fiber …

Over the past decades, dietary fibre (DF) has been well studied with abundant evidence on
its health benefits. Advances in nutritional studies always lead the way followed by the food …