, Food Hydrocolloids, Volume 118, September 2021
Measurement: Food, Volume 2, 2021, 100005
Research into coatings made from whey protein isolate and xanthan gum which could increase the shelf life of fruit and thus have potential to minimize post-harvest losses and food waste, supporting SDG2: Zero Hunger.
Proven and sustainable practices like climate-smart agricultural practices (CSAPs) need to be prioritized and promoted for uptake especially by the farmers to achieve sustainable development.
, Journal of Food Composition and Analysis, Volume 101, August 2021
, Transport Policy, Volume 109, August 2021
, Current Opinion in Food Science, Volume 40, August 2021
, Thermal Science and Engineering Progress, Volume 24, 1 August 2021
, Food Chemistry: Molecular Sciences, Volume 2, 30 July 2021
, Food Quality and Preference, Volume 91, July 2021
Within recent years, demand as well as supply of products to replace meat, so called meat alternatives, have increased. For future products, new plant-based protein sources are of high interest.