Aim: The study aimed to develop a zinc oxide nanoparticle–peptide conjugate (ZONPC) using peptides derived from whey fermentation and to compare its physicochemical and antimicrobial properties with conventional zinc oxide nanoparticles (ZONP). The goal was to enhance antimicrobi...
Open access
Research Article10.9734/jabb/2025/v28i62421
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
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