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Towards sustainable food security: Exploring the potential of duckweed (Lemnaceae) in diversifying food systems

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Tradition and Innovation in Yoghurt from a Functional Perspective—A Review

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Casein network formation at oil–water interfaces is reduced by β -casein and increased by Ca 2 +

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Transforming Soy Proteins Into Nanoporous Aerogels Using Supercritical Carbon Dioxide Drying

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Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins

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Production of safe cyanobacterial biomass for animal feed using wastewater and drinking water treatment residuals

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Advances in Bovine Cultivated Meat and Precision Fermentation-Derived Milk Proteins: Technological, Regulatory, and Sensory Perspectives

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How algae is shaping next generation food products

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A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese

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Impact of fermentation patterns on functional properties of legume-based spreads

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Navigating the potential of algal peptides: health effects, market applications, and scientific challenges

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Lactiplantibacillus plantarum JLAU103 fermented walnut-milk dual-protein yogurt: Physicochemical property, volatile flavor profile, antioxidant activity, and isolation of neuroprotective peptides targeting Aβ1-42 oligomers

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Diversifikasi Produk Susu Fermentasi dengan Pemanfaatan Kayu Manis (Cinnamomum burmannii) sebagai Inovasi Pangan Fungsional: Review

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The Role of Nonconventional Technologies in the Extraction Enhancement and Technofunctionality of Alternative Proteins from Sustainable Sources

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Nutritional Value and Food Safety Assessment of Single-Cell Protein Derived from Ralstonia eutropha for Food Applications

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From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation

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Reprogramming yeast for animal protein production in food biotechnology

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Management of urban manufacturing byproducts: food circular economy and safety aspects

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Biotechnological Advances in Milk Processing

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Isolation, Purification, Characterization, and Analysis of the Antioxidant Activity of Antioxidant Peptides from Walnut Milk Fermented with Lactobacillus Paracasei Smn-LbkPreprint

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