The broad diversity of structures and the presence of numerous functional groups available
for chemical modifications represent an enormous advantage for the development of safe …

Milk has two main components that have high nutritional value—milk protein (casein and
whey protein), and lactose. These components are extensively used in various areas …

Background Environmental awareness and consumer demand for healthy diets and
wellness have directed the attention of academia and the food industry towards discovering …

Background The development of advanced food materials necessarily involves the building
of well-known and oriented micro-and nanoarchitectures, which are obtained through the …

Imidazolium-based surface active ionic liquids (Im-SAILs) are based on imidazolium salts
with long hydrophobic alkyl chains. Due to the delocalized electrons on the imidazole ring …

For over 20 years, bovine beta-casein has been a subject of increasing scientific interest
because its genetic A1 variant during gastrointestinal digestion releases opioid-like peptide …

Suppressing the aversive bitterness of bioactive peptides is an arduous task as it hinders
product acceptability. Three acquisition modes (ddMS 2, vDIA, and mDIA) of high-resolution …

Polyphenols (PP) are linked to health benefits (eg, prevention of cancer, cardiovascular
disease and obesity), which are mainly attributed to their antioxidant activity. During …

Consumers are demanding more natural, healthy, and high-quality products. The addition of
health-promoting substances, such as bioactive compounds, to foods can boost their …

Naringin has various biological activities with an unacceptable bitter taste. In this work, pea
protein–naringin complexes (PP–NG complexes) were constructed to stabilise the Pickering …