Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …

Microbial proteins, ie, single-cell proteins or microbial biomass, can be cultivated for food
and animal feed due to their high protein content and the fact that they represent a rich …

Artificial intelligence (AI) involves the development of algorithms and computational models
that enable machines to process and analyze large amounts of data, identify patterns and …

Food-grade polymers such as proteins and polysaccharides have attracted great interest in
recent years as excellent stabilisers for emulsion gels due to their good biocompatibility …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

Background The shape of the food is a crucial factor in its acceptability to consumers, as it
encompasses visual appearance, texture, bulk properties, and packaging requirements …

Edible insects have been considered as a sustainable and novel protein source to replace
animal-derived proteins. The present study aimed to extract Tenebrio molitor larvae proteins …

Providing food has become more complex because of climate change and other
environmental and societal stressors, such as political instability, the growth in the world …

The food industry has recently been under unprecedented pressure due to major global
challenges, such as climate change, exponential increase in world population and …

We are facing the challenge of climate change and food insecurity for a growing population.
The current mode of animal protein production via animal agriculture is resource-intensive …