In many non-Asian countries, soy is consumed via soy-based meat and dairy alternatives, in
addition to the traditional Asian soyfoods, such as tofu and miso. Meat alternatives are …

Health and sustainability problems have become a central theme in dialogue in both the
scientific community and the public. Our individual choices have a profound, advantageous …

Soymilk is an ideal alternative to develop functional soybean foods, and fermentation can
effectively enhance the digestibility and nutritional and functional properties of soymilk. In …

Environmental nutrition is gradually replacing the environmentally siloed sustainability
assessment models to enhance sustainable dietary decisions. However, prominent …

Energy-derived carbon emissions from dairy manufacturing and distribution are significant.
Meeting a net zero carbon target is a global priority, and to that end the dairy industry is …

The decline in fresh milk in the Western world has in part been substituted by an increased
consumption of plant-based beverages (PBB). These are often marketed as healthy and …

There is a growing demand for nutritional, functional, and eco-friendly dairy products, which
has increased the need for research regarding alternative and sustainable protein sources …

With the increasing adoption of plant-based diets in the United States, more and more
individuals replace cow milk with plant-based milk alternatives. Soy milk is a commonly used …

Plant-based beverages (PBB) are often marketed and used by consumers as alternatives to
ruminant milks, particularly bovine milk (hereafter referred to as milk). However, much …

In the current study, complexes (CAMs) of alginate microgels (AMs) and
hexadecyltrimethylammonium bromide (CTAB) were prepared, and further used to stabilize …