Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Ultrasonic processing has a great potential to transform waste from the food and agriculture
industry into value-added products. In this review article, we discuss the use of ultrasound …

This work aims to enhance the anti-corrosion and photocatalytic activity of porous inorganic
layers through a novel approach involving the exploitation of chromophores derived from …

Microfluidization is a unique high-pressure homogenization technique combining various
forces such as high-velocity impact, high-frequency vibration, instantaneous pressure drop …

Emerging nonthermal and thermal food processing technologies are a better alternative to
conventional thermal processing techniques because they offer high‐quality, minimally …

In recent years, new food processing technologies (such as ultrasound, high-pressure
homogenization, and pulsed electric fields) have gradually appeared in the public's field of …

Abstract Flaxseed (Linum usitatissimum L.), one kind of common oilseeds, has many
biologically active compounds including α-linolenic acid (ALA), lignan and dietary fiber. At …

Flaxseed is one of the main cultivated economic oil crops in the world, with a global output
of~ 3.06 million tons. Its residual meal, after oil industrial processing, is rich in protein (35 …

This study was dedicated to the functionalization of soya press cake (SPC) by
ultrasonication and fermentation to produce wheat bread enriched with okara nutrients …

This study aimed to comparatively elucidate the composition structure and techno-
functionality of flaxseed protein isolate (FPI), globulin (FG), and albumin (FA) fractions. The …