Protein nanotubes (PNTs) as state‐of‐the‐art nanocarriers are promising for various
potential applications both in the food and pharmaceutical industries. Derived from edible …

Background The global demand for high-quality protein sources is rising, driven by
population growth and a growing preference for healthier dietary options. α-Lactalbumin is a …

Sprouts are increasingly welcomed and concerned by the people worldwide as functional
and nutraceutical vegetables for human health. High-pressure processing (HPP) is the most …

Metal ions play a dual role in biological systems. Although they actively participate in vital
life processes, they may contribute to protein aggregation and misfolding and thus contribute …

Protein content variation in milk can impact the quality and consistency of dairy products,
necessitating access to in-line real time monitoring. Here, we present a chemometric …

Soy isoflavones (SIF) are bioactive compounds with low bioavailability due to their poor
water solubility. In this study, we utilized polymerized goat milk whey protein (PGWP) as a …

Nanotechnology offers significant potential in the dairy industry, influencing a range of
products such as milk, cheese, yogurt, butter, fermented milk, and buttermilk. The use of both …

Foodborne functional substances have received much attention for their functional benefits
in health and disease. However, these substances are easily affected by the adverse …