Abstract Development of new strategies to add-value to agro-industrial by-products are of
environmental and economical importance. Innovative and low-cost sources of protein and …

The increase in non-biodegradable waste has prompted research on the development of
new biodegradable compounds that can act as substitutes for the prevalent synthetic …

The present work introduces the structure and physicomechanical properties of a novel
blend film made from binary solutions of gum tragacanth (GT) and locust bean gum (LBG) at …

Due to advances in the development of new food formulations, biosurfactants have become
promising biomolecules to replace currently used compounds as well as provide …

In this study, the physicochemical, bioactive, antimicrobial, and fat replacer properties of by‐
products (black cumin seed [BOB], coconut [COB], flaxseed [FOB], and pumpkin seed [POB]) …

Chinese water chestnut [Eleocharis dulcis (Burm. f.) Trin. ex Hensch] is a starch-rich aquatic
plant widely consumed throughout the oriental countries. In this study, different chemically …

The main aim of this study is to develop a low‐fat salad dressing by using cold‐press chia
seed oil waste powder (CCWP). Formulation optimization was conducted by response …

This study aimed to prepare soybean oil oleogels with glycerol monostearate (GMS) and
native surfactin organogelators. The effects of surfactin addition on the properties and …

The influence of composition and microstructure on the physicochemical properties of model
food emulsions containing fat droplets, starch granules, and hydrocolloids was studied …

This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-
product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion …