Proteins obtained from alternative sources such as plants, microorganisms, and insects
have attracted considerable interest in the formulation of new food products that have a …

Many concerns are being expressed about the biodegradability, biocompatibility, and long-
term viability of polymer-based substances. This prompted the quest for an alternative …

Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in developing countries …

A synergistic fermentation system was constructed using single strains of Lactobacillus
plantarum and Saccharomyces cerevisiae cultured separately; wheat starches containing …

Simple Summary The consumption of crickets, like that of other insects, has beneficial effects
such as improving gut health, ameliorating chronic diseases because of their bioactivity, and …

Wheat bran, a major by-product of wheat processing, contains several valuable components
that can serve as a potential feedstock for chemical production. This study presents a …

Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects
the structure and physicochemical properties of dough, thus affecting the properties of …

Prolamins are plant-derived proteins that can be soluble in alcohol. Depending on their
source, prolamins can be categorized as zein, gliadin, kafirin, hordein, secalin, and avenin …

Carbohydrates serve as essential macronutrients in aquaculture feeds, providing cost‐
efficiency and numerous advantages, including energy supply, pellet stability, reduced …

Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the
animal feed industry, but has attracted attention as a food ingredient owing to its high dietary …