Faba bean (Vicia faba L.) is increasingly recognised as a nutritious and sustainable food ingredient, although its characteristic beany and green odours can limit consumer acceptance. Fermentation offers a potential strategy to modify the sensory and functional properties of legume-based foods. In this study, faba bean...
Oleosomes, or plant oil bodies, are natural lipid storage organelles comprising a triacylglycerol core surrounded by a phospholipid monolayer embedded with oleosins, caleosins, and steroleosins. Their emulsifying properties make them attractive for food, cosmetic, and pharmaceutical applications. However, commercial ut...
Y. Timilsena, Mitali Gupta, A. Logan et al.· Food Chemistry· 0 citations
Dysphagia, or difficulty in swallowing, affects a significant proportion of the aging population and individuals with neurological or physiological impairments, necessitating the development of safe, nutritious, and appealing texture‐modified foods. The International Dysphagia Diet Standardisation Initiative (IDDSI)...
Deepa Agarwal, Annie‐Claude M. Lassemillante, Sahiti Peddisetti et al.· Food Frontiers· 0 citations
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