As food safety continues to gain prominence, phycocyanin (PC) is increasingly favored by
consumers as a natural blue pigment, which is extracted from microalgae and serves the …

The increasing global meat demand raises concerns regarding the spoilage of meat caused
by microbial invasion and oxidative decomposition. Natural substances, as a gift from nature …

Colloidal delivery systems are widely used in the food industry to enhance the dispersibility,
stability, efficacy, or bioavailability. However, when exposed to the high temperature …

Abstract κ-Carrageenan/konjac glucomannan (κ-CA/KGM) composite hydrogels often fail to
meet industrial requirements due to their low gel strength and poor mechanical properties …

Allicin, as a natural antibacterial active substance from plants, has great medical and health
care value. However, due to its poor stability, its application in the field of food and medicine …

The older adult population is greatly affected by malnutrition. This condition can arise from
inappropriate micro and micronutrient intake, as well as due to experienced age-related …

Oil-in-water emulsions (EM) have been extensively used for the encapsulation of lipophilic
bioactive compounds and posterior incorporation into food matrices to obtain functional …

Food nanotechnology, which applies nanotechnology into food system ranging from food
production to food processing, packaging, transportation, is producing tremendous …

Over the past decade, a remarkable surge in the development of functional nano-delivery
systems loaded with bioactive compounds for healthcare has been witnessed. Notably, the …

Recently, there has been a growing interest in the development of novel biopolymeric
nanostructures for encapsulation and controlled release of bioactive compounds, to …