Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques

Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages

Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis)

Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis

Optimizing Microalgae Bioprocessing and Digestibility: spraying techniques for drying and encapsulation

Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion

Comparing conventional and novel extraction methods for chia seed mucilage as a sustainable vegan thickening agent

Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels

Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion

4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions

Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers

Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties

Links between single maltodextrin particles properties and powder functionality

Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative

Preparation of composite film based on corn starch and soybean fiber composites blended in 1‐ethyl‐3‐methylimidazolium chloride

Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: egg white microgels-based high-phase emulsion as a texture modifier

Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printing

Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthin

Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method

Characterization of Alginate-Crystalline Nanocellulose Composite Hydrogel as Polyphenol Encapsulation Agent