Consumers are increasingly demanding foods that are more ethical, sustainable and
nutritious to improve the health of themselves and the planet. The food industry is currently …

The applications and benefits of nanotechnology in the agricultural sector have attracted
considerable attention, particularly in the invention of unique nanopesticides and …

Protein and polysaccharide mixed systems have been actively studied for at least 50 years
as they can be assembled into functional particles or gels. This article reviews the properties …

One of the most popular research areas in food hydrocolloids over the past decade or so
has been their application as functional ingredients to modulate the gastrointestinal fate of …

The aim of this study was to investigate the effects of oxidation on the structure of pork
myofibrillar proteins (MPs) and the water retention mechanism of MPs gel. In a Fenton …

Recently, the demand for salt-reduced products is rising. The objective of this study was to
investigate the simultaneous effect of high intensity ultrasound (HIU) power (120–240 W) …

Partial joint repair is a surgical procedure where an artificial material is used to replace
localised chondral damage. These artificial bearing surfaces must articulate against …

The water-holding capacity (WHC) in surimi gel is a key factor that influences the quality and
economic value of surimi-based products. This study investigated the effect of ozone water …

In the present study we have characterized the influence of incorporating micron-sized glass
particles into a comminuted protein matrix at increasing filler volume fractions (ϕ f). Liquid …

This study was conducted to investigate the physicochemical properties of meat batters
prepared with fresh pork meat, back fat, water, and salt and formulated with three different …