Food wastage is a major issue impacting public health, the environment and the economy in
the context of rising population and decreasing natural resources. Wastage occurs at all …

Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

The present study aimed to investigate the implications of ultrasonic treatment on the
conformational and functional properties of whey protein isolate (WPI). SDS-PAGE showed …

The generation of camel milk derived bioactive peptides (CM-BAPs) have started to grab
keen interest of many researchers during the past decade. CM-BAPs have shown more …

Non‐gene‐editing microbiome engineering (NgeME) is the rational design and control of
natural microbial consortia to perform desired functions. Traditional NgeME approaches use …

Simple Summary The camel milk market was limited for a long time by its almost exclusive
self-consumption use in nomadic camps. Significant development has been observed for the …

Ultrasonic-assisted enzymolysis is the application of ultrasound technology to enhance the
process of enzymolysis. Traditional enzymolysis has been met with certain limitations which …

A by-product of the dairy and non-dairy food industry, whey is generated in large quantities.
It can become a major pollutant if disposed of in the environment under untreated …

Functional foods derived from milk are essential for human health, including fermented milk,
dairy beverages, cheeses, and dairy sweets. The nutritional composition of different milk …

The interaction of proteins with anthocyanins (ACNs) gives rise to significant improvements
in their functional properties. To explore the interactions between whey protein isolate …