Hydrothermal carbonization (HTC) emerges as a promising technology to reduce the
volume of activated sewage sludge (SS) and generate solid products as fuels. During HTC …

Maillard reactions lead to changes in food color, organoleptic properties, protein
functionality, and protein digestibility. Numerous different strategies for controlling Maillard …

Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …

There has been strong interest in developing effective strategies to inhibit lipid oxidation in
emulsified food products due to the need to incorporate oxidatively labile bioactive lipids …

Glycated conjugation of plant protein such as soy protein isolate (SPI) with saccharides is
one popular strategy to modify the physicochemical characteristics of these plant protein …

We consider the essential compositional and molecular structural features controlling the
formation and stabilization of oil-in-water emulsions by hydrocolloid ingredients. The …

To improve the utilization of cod skin collagen peptides (CSCP), we heated them with xylose
at 80° C, 100° C, and 120° C for up to 150 min to prepare xylose-CSCP Maillard reaction …

Functional ingredients have multiple health benefits for humans, but are sensitive to
oxidative degradation during manufacture and storage, and have poor chemical stability and …

It is generally accepted that protein-polysaccharide interactions improve the functional
properties of proteins. One of the main issues, to our knowledge, of the effects of protein type …

The primary objective of this study was to explore the viability of employing casein-pectin
conjugate (CA-CP conjugate) or casein-arabinogalactan conjugate (CA-AG conjugate) as …