Tag: functional food ingredients

A laboratory-scale study found that fortifying Parizer sausage with 5% Gracilaria gracilis powder reduced fat, increased fiber, and slowed lipid ...

A homogeneous glucan isolated from Bacillus subtilis natto-fermented cowpea was structurally characterized as a low-molecular-weight α-(1→4)-linked glucan and showed enhanced ...

A new Frontiers Research Topic shows how oleogels, hydrogels, and bigels can restructure fats, protect nutrients, and control digestion-driven release ...

A new Frontiers in Soft Matter review maps how oleogels, hydrogels, and bigels could replace harmful fats, slow lipid digestion ...

Scientists transformed underused rubber seed oil into a monoglyceride-structured oleogel that can replace 20 to 60 percent of cocoa butter ...

Researchers built stable, enzyme-resistant V-type starch complexes by pairing positively charged cationic starch with negatively charged lauric acid through electrostatic ...

An ethanol extract of green sea lettuce (Ulva lactuca) can simultaneously tint, fortify, and enrich sugar-based confections, but only within ...

The journey from seaweed to supermarket shelves is far more complex than most consumers realize, especially when the star ingredient ...

Scientists have long been intrigued by the potential of natural additives to enhance food products, particularly for those with special ...