Gelatin is one of the most widely used hydrocolloids; mammalian, poultry, and fish wastes
are an exciting source for gelatin production. The market size of gelatin will reach 5.0 billion …

Natural biopolymers are an interesting resource for edible films production, as they are
environmentally friendly packaging materials. The possibilities of the application of main …

High moisture extrusion of soy protein concentrate (SPC) and wheat gluten (WG) blends
was conducted to investigate the potential use of this mixture in the production of meat …

Current research reports the development, optimization and evaluation of Quercetin (QCT)
loaded nanoemulsion (NE)-based gel for the effective rheumatoid arthritis (RA) …

This study investigated meat analogs produced using low-moisture extrusion from oat and
pea protein blends at ratios 20: 80, 30: 70, 50: 50, and 70: 30. Response surface …

The crosslinking and related gel properties of 3 wt% gelatin (type-A and type-B) catalyzed by
microbial transglutaminase (MTG, dose of 0–20 U/g gelatin) have been investigated. A MTG …

With the intensified aging population, the demand for dysphagia diet is growing rapidly. The
food texture in a dysphagia diet needs to be adjusted to be easy-to-swallow. Thus, most food …

Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer
for the development of vegan mayonnaise. The textural, microstructural and …

Abstract Three-dimensional (3D) food printing is a promising technique as it allows to create
elaborated food constructs or customized food for elderly people and other sensitive …

The demand for alternatives to milk-based yogurts with high acceptance and functionality
has been increasing in recent years. Yet, many plant-based proteins suffer from limited …