Abstract This study demonstrates an innovative single-gelator approach using agarose (1% and 2% w/w) to structure cold-pressed hemp oil into…
Abstract Hemp seeds (HSs) are a rich source of essential fatty acids, proteins, and antioxidant compounds, making them an attractive…
Abstract The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products.…
Abstract Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined…
Abstract The present study aims to develop gluten-free product formulations by using different seed flours to determine their effectiveness in…
Abstract The purpose of this study was to investigate the effect of protein sources (algae, pumpkin, wheat, sunflower, rice, soy,…
Abstract The aim of this study was to determine the key physicochemical, sensory and quality attributes of plant-based yogurts made…