With the rapid advancements in nutrition and dietary management, infant formulas for
special medical purposes (IFSMPs) have been developed to cater to the unique …

The present lifestyle, dietary patterns, psychological pressure, environmental factors, and
the widespread exploitation of processed substances in food production and farming have …

In our previous study, a polyphenol-utilization targeted quinoa product was developed via
solid-state fermentation with Monascus anka. In this study, we investigated the polyphenol …

Nonalcoholic fatty liver disease (NAFLD) is a chronic liver disease associated with metabolic
dysfunction, ranging from hepatic steatosis with or without mild inflammation to nonalcoholic …

Hydrocolloids, as quintessential quality improvers in food, exhibit irreplaceable functional
characteristics, especially in yogurt production. Various types of hydrocolloids demonstrate …

Interactions between proteins and polysaccharides can be used to design food ingredients
with potential functional properties. However, the effects of the products formed through …

This research assessed how three preprocessing techniques [soaking (S), soaking and
reconstitution (SR), and soaking and dehulling (SD)] impact the protein digestibility and …

Abstract Alzheimer's disease (AD), a progressive neurodegenerative disorder, epitomizes
the intricate interplay between genetic predisposition and molecular pathology, resulting in …

Biomacromolecules derived from natural sources offer superior biocompatibility,
biodegradability, and water-holding capacity, which make them promising scaffolds for …

Polylactide (PLA) has become one of the most widely used biodegradable plastics in recent
years. The research focuses on solving the problem of its low-rate biodegradability under …