A review of casein micelles as a delivery system for bioactive food components.
As reported in: Sadiq, Gill, Chandrapala (2021). Casein Micelles as an Emerging Delivery System for Bioactive Food Components. Foods. doi:10.3390/foods10081965
An edible coating of shellac and tannic acid to prolong postharvest shelf life and quality of mangoes.
Built / tested: fruit coatings
As reported in: Ma, Zhou, Li et al. (2021). Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango. Food Chemistry. doi:10.1016/j.foodchem.2021.129510
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Studied xanthan gum-shellac nanoparticles for encapsulating cinnamon bark extract.
Built / tested: nanoparticles
As reported in: Muhammad, Sedaghat Doost, Gupta et al. (2020). Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract. Food Hydrocolloids. doi:10.1016/j.foodhyd.2019.105377
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Textured soy protein scaffolds supported 3D bovine skeletal muscle tissue for cell-based meat.
Built / tested: cultivated meat scaffolds
As reported in: Ben-Arye, Shandalov, Ben-Shaul et al. (2020). Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat. Nature Food. doi:10.1038/s43016-020-0046-5
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Used a shellac and gelatin composite coating to extend the shelf life of bananas.
Built / tested: fruit coatings
As reported in: Soradech, Nunthanid, Limmatvapirat et al. (2017). Utilization of shellac and gelatin composite film for coating to extend the shelf life of banana. Food Control. doi:10.1016/j.foodcont.2016.10.059
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Pickering emulsions stabilised by bacterial cellulose nanocrystals.
Built / tested: emulsions
As reported in: Kalashnikova, Bizot, Cathala et al. (2011). New Pickering Emulsions Stabilized by Bacterial Cellulose Nanocrystals. Langmuir. doi:10.1021/la200971f
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Carboxymethyl cellulose/soy protein isolate edible films crosslinked by Maillard reactions.
Built / tested: edible films
As reported in: Su, Huang, Yuan et al. (2010). Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydrate Polymers. doi:10.1016/j.carbpol.2009.07.035
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A review of fish gelatin properties, challenges and prospects as an alternative to mammalian gelatins.
As reported in: Karim, Bhat (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids. doi:10.1016/j.foodhyd.2008.07.002
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Edible films of gelatin and casein cross-linked with the enzyme transglutaminase.
Built / tested: edible films
As reported in: Chambi, Grosso (2006). Edible films produced with gelatin and casein cross-linked with transglutaminase. Food Research International. doi:10.1016/j.foodres.2005.09.009
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Water vapour permeability and mechanical properties of soy protein isolate edible films with different plasticisers.
Built / tested: edible films
As reported in: Wan, Kim, Lee (2005). Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer Combinations. Journal of Food Science. doi:10.1111/j.1365-2621.2005.tb11443.x
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Measured compounds responsible for cork taint in wines and in their cork stoppers.
Built / tested: wine stoppers
As reported in: Peña-Neira, Fernández de Simón, García-Vallejo et al. (2000). Presence of cork-taint responsible compounds in wines and their cork stoppers. European Food Research and Technology. doi:10.1007/s002170000193
A review of Spirulina as an edible microorganism.
As reported in: Ciferri (1983). Spirulina, the edible microorganism. Microbiological Reviews. doi:10.1128/mmbr.47.4.551-578.1983