Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Starch is a versatile and a widely used ingredient, with applications in many industries
including adhesive and binding, paper making, corrugating, construction, paints and …

In this study, the effects of a new dual modification method, pulsed electric field (PEF) and
pH shifting treatment, on the solubility, emulsifying and foaming properties of commercial …

With the improvement of living standards, growing consumer demand for high-quality and
natural foods has led to the development of new mild processes to enhance or replace …

The cassava flours and starches have elicited great use in the food and non-food industry.
The diversity in cassava genotypes accounts for differences in end-product properties, and …

This opinion paper discusses the use of emerging technologies for modifying starches, in
order to achieve new properties and applications, thus enhancing their performance. We …

Background The challenges encountered in the utilisation of biomacromolecules as
functional ingredients can be overcome through modification of their structural elements …

In the last decade, interests in using zein as an ingredient in food and bio-based materials
have been increasing. The success of these applications depends on the surface properties …

Starch is a highly attractive carbohydrate in the production for the preparation of adhesives
in recent years, due to its widespread availability, renewability, and abundance of reactive …

Background The covalent interaction between an amino group of a protein and a carbonyl
group of a carbohydrate through Maillard reaction leads to the production of conjugates. The …