Aim: This study focused on developing a nutritionally rich, ready-to-drink functional beverage from germinated little millet (Panicum sumatrense) and sapota (Manilkara zapota) as a sustainable non-dairy alternative. Methodology: Standard AOAC methods were followed for physicochem...
Open access
Research Article10.9734/jabb/2025/v28i92912
Pickering emulsions, stabilized by solid particles instead of traditional surfactants, have garnered significant attention for their potential applications in the food industry. This review explores the fundamental principles, and provides a comprehensive overview of the mechanis...
Open access
Research Article10.9734/acri/2025/v25i41154
Electrospinning is an advanced nanotechnology-based technique that enables the fabrication of ultrafine fibers with unique physicochemical properties. In the food sector, electrospinning has emerged as a promising tool for encapsulating bioactive compounds, improving the stabilit...
Open access
Research Article10.9734/acri/2025/v25i41152