Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries,
mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and …

Virgin coconut oil (VCO) is growing in popularity as functional food oil and the public
awareness of it is increasing. It is expected that VCO will experience a dramatic growth in …

Abstract 3D printed materials are of great relevance to produce medicinal scaffolds and
specialized foods. An approach to forming 3D printable materials is to use jammed oil …

Highlights•Description of aqueous and enzymatic extraction media for oilseeds.•Discussion
of possible treatments prior to and/or post enzymatic extraction.•Discussion of factors …

This study aims at the production of coconut milk as a substitute for milk from cows (dairy
milk) using mature coconut. The purpose of this milk is to address the challenges associated …

Pea proteins are promising oil-in-water emulsifying agents at both neutral and acidic
conditions. In an acidic environment, pea proteins associate to form submicrometer-sized …

Virgin coconut oil (VCO) has emerged as functional food oil due to its capability to provide
some biological activities which are beneficial to human health. This is due to the fact that …

Coconut milk is an emulsion which is stabilized by naturally occurring proteins. The main
objective of the present work is to explore different methods employing thermal, pH, chilling …

Sugar esters are compounds with surfactant properties (biosurfactants), ie, capable of
reducing the surface tension and promote the emulsification of immiscible liquids. On the …

The effect of coconut protein hydrolysates (CPHs), obtained from limited proteolytic
hydrolysis of coconut protein concentrate (CPC), on the stability and the rheological …