There have been major advances in the development of edible colloidal delivery systems for
hydrophobic bioactives in recent years. However, there are still many challenges associated …

Omega 3 fatty acids and phystosterols are prominent bioactive compounds in food industry
due to their health benefits such as the reduction in cholesterol and triglycerides levels, and …

Meat proteins and associated by-products can be used as a source of bioactive hydrolysates
and peptides with potential for use as functional food ingredients. Functional foods are foods …

The aims of the current study were to develop and evaluate clindamycin palmitate
hydrochloride (CPH) 3D-printed tablets (printlets) manufactured by selective laser sintering …

An unacceptable bitter taste limits the application of luteolin in healthier food systems. In this
study, a bitterness-masking assessment was performed on whey protein isolate-coated …

Mixed protein-polysaccharide structures have found widespread applications in various
fields, such as in foods, pharmaceuticals or personal care products. A better understanding …

Short‐chain fatty acids, including butyrate and its derived forms, have been used as dietary
supplements to reverse or ameliorate the potential negative effects of plant‐derived …

It is widely recognized that many active pharmaceutical ingredients (APIs) have a
disagreeable taste that affects patient acceptability, particularly in children. Consequently …

The Maillard reaction (MR) has been established to be a paramount contributor to the
characteristic sensory property of thermally processed food products. Meanwhile, MR also …

Background The workflow used for the discovery of novel milk protein-derived bioactive
peptides (BAPs) has significantly evolved over the past number of years. Many of the …