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Microalgae-derived food ingredients from biology to regulatory approval Microalgae offer significant potential as sustainable food ingredients, yet researchers need a single resource covering their biology, functional compounds, toxicology, and regulatory status....
This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baking, and texturing properties. In recent years, starches have been...
Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches.Starch nanomaterials feature advanced structures with different physicochemical properties...
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