Over the past decade, the potential of edible insects as a novel ingredient in high value-
added products has been investigated to find alternatives to conventional protein sources …

Environmental costs associated with meat production have necessitated researchers and
food manufacturers to explore alternative sources of high-quality protein, especially from …

The preparation of egg yolk powder (EYP) with excellent solubility and high retention of
active IgY is of great significance for increasing the added value and promoting the …

Egg-yolk low-density lipoprotein (LDL) has a natural liposome structure. Using ultrasound-
assisted pH-shifting (pH 12), a naturally safe and stable aqueous solution of vitamin D 3 (VD …

Due to the unsatisfactory physicochemical properties of egg white proteins (EWPs), which
limit their widespread application in wound dressings, we modified EWPs with graphene …

Eggs are among the most nutritious foods in the world, a versatile ingredient in many food
applications due to their functional attributes such as foaming, emulsifying, and coloring …

The study aimed to evaluate the conductive hydro drying (CHD) process of egg white. The
physical and functional properties of egg white dried in a batch type CHD at three different …

This research investigated the effects of spray drying (SD, set at 180° C), freeze-drying (FD,
set at− 35° C), and electrohydrodynamic drying (EHD) with and without the foam-mat …

Recovery, physicochemical and functional characteristics of proteins recovered from
different meat processing wastewater streams were revealed in the present study …

In India, fish roes are generally considered worthless garbage and disposed of without
recovering the valuable molecules, creating environmental and disposal problems. The …