Food-producing animals have the highest concentration of collagen in their extracellular
matrix. Collagen and gelatin are widely used in food industry due to their specific structural …

Collagen is the most abundant extracellular matrix protein in food-producing animals.
Gelatin is partially degraded collagen. Collagen peptides refer to the peptides with specific …

Egg white proteins (EWPs), in addition to their nutritional values, possess excellent
functional properties that facilitate their use in the food industry. This review collates the …

Background Food polysaccharides are referred to the polysaccharides that have been
approved for industrial usage in formulating food products, where they are generally utilized …

Biodegradable polymers obtained from renewable resources, such as chitosan and
collagen, are sustainable alternatives to develop environmentally friendly materials. Due to …

The motivation in the preference of confectionery products consists of the perception formed
during the purchase and consumption. This perception is a direct determining factor in the …

Background The number of health conscious consumers is increasing among different socio-
economic groups all over the world. The food industry and technology should be able to …

Gummies are gelatin-based confectionery gel products where the sweeteners play vital
roles in the product texture. This study focused on the impacts of sweeteners, which make …

Three-dimensional food printing offers the possibility of modifying the structural design,
nutrition, and texture of food, which may be used for consumers with special dietary …

In the current study, the foaming properties of native egg white proteins (EWP) were
compared to those of fibrillated EWP formed by the heating of EWP solution at acidic …