Whey beverages that have been added with fruits pulp have always been remained the
priority demand of food consumers, but loss of nutritional contents and microbial safety of …

The use of phenolic bioactive substances in beverages is introduced by novel techniques as
a functional food product. Gel beads from jujube extract were prepared by extrusion method …

Persian gum from the almond tree that produces sticky and viscous solutions. Insoluble
fraction of Persian gum (IFPG) solutions were recovered and dried by different methods …

The study focused on the impact of the insoluble fraction of Persian gum–sodium alginate
and a blend of the insoluble fraction of Persian gum–sodium alginate (IFPG‐Al) with whey …

Soluble fraction of Persian gum (SFPG) solutions were extracted and dried by oven drying
method at different temperatures including 45, 55, 65 and 75° C. The effects of these drying …

In this article, thermosensitive molecularly imprinted polymer and composite aerogel were
combined for the first time to create an intelligent temperature-responsive aerogel reactor to …

The importance of protecting valuable phenolic compounds causes the need for coatings
with greater resistance, for which chemical modification is used. Encapsulation of jujube …

BACKGROUND This study aimed to improve the stability and utilization of sulforaphene
(SFE) and to enhance the intestinal stability and pH‐sensitive release of SFE in the …

Background: Peanut meal (seeds waste with the red skin) contains antioxidants and anti-
inflammatory compounds, which protect cells from oxidative stress and inflammation …

In this study, cassava starch cross-linked using sodium trimetaphosphate was used as basic
material to prepare the preservation coating agent. The addition levels of β-cyclodextrin …