The combination of food chemistry and computational simulation has brought many impacts
to food research, moving from experimental chemistry to computer chemistry. This paper will …

Carbohydrates are crucial in food as essential biomolecules, serving as natural
components, ingredients, or additives. Carbohydrates have numerous applications in the …

Abstract Effects of sodium alginate (SA) on the non-covalent interaction between soybean
protein isolate (SPI) and quercetin (Que) were investigated by multispectral technology …

Proteins are widely consumed for their nutritional benefits, and they possess many
applications such as emulsifiers, foaming agents, fat replacers, and thickeners which aid in …

The effect of distribution behaviors of rice glutelin amyloid fibril aggregates (RAFA) on the
structures and digestible process of wheat starch was investigated, and the interaction was …

The utilization of sesame protein in food products is limited due to the various challenges
posed by its functional properties. This study aimed to investigate the Maillard reaction …

BACKGROUND Pre‐treatment of plant materials is essential in producing plant‐based
products and can affect their various organoleptic and physicochemical characteristics. This …

This study aimed to create a novel, cost-effective, and environmentally friendly food
packaging film or coating using agricultural waste materials such as deccan hemp seeds …

Background Gestational diabetes mellitus (GDM) is a serious complication of pregnancy that
is characterized by high blood sugar levels that occur due to insulin resistance and …

The objective of this study was to investigate the role of the replacing animal fat in the meat
gel system with lard-based diacylglycerol (DG), which has health benefits and similar …