Editorial: Probiotics for Global Health: Advances, Applications and Challenges
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The art and science of porous starch: understanding the preparation method and structure–function relationship
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Role of chemically-modified proteins for the formulation of plant-based animal-product alternatives
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ROLE OF PHOSPHORYLATED CORN STARCH IN THE TEXTURIZATION OF HIGH MOISTURE MEAT ANALOGUES
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Oleosome from spent coconut milk residue: A sustainable ingredient with multiple roles in food formulation
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Status and prospects of valorisation of ayurvedic spent materials: focus on Dashamoola by-products for food applications
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Optimization of Retort Processing Parameters for the Production of Ready-To-Serve Flavored Skimmed Coconut Milk
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Investigating the Influence of Hydrogel and Oleogel Ratios on Physico Chemical Characteristics, Microstructure, Rheology, and Texture of a Food Grade Bigel
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Cellulose and lignin nanoparticles from an Ayurvedic waste stream for essential oil-based active packaging to extend shelf life of strawberries
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Nutrient-rich puffed snacks developed using blended flours and lignin Pickering emulsions containing curcumin and vitamin D3
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