All-cellulose nanocomposite film made from bagasse cellulose nanofibers for food packaging application

Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties

Influence of treatment-induced modification of egg white proteins on foaming properties

Effect of processing on aggregation mechanism of egg white proteins

Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)

A new functional protein‑polysaccharide conjugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties