Driven by regulatory restrictions, clean-label trends, and health concerns, the food industry is transitioning from synthetic to natural colorants. This review analyzes this transformation, first outlining key drivers reshaping the food coloring landscape. It then evaluates pigment applications across major food cate...
Ke-Fan Ouyang, Yan-Yan Zhang, Shuang-Jian Li et al.· Journal of Agricultural and...· 0 citations
Sunflower meal is an abundant but underutilized plant protein source. Recent studies have demonstrated that its amyloid fibrils exhibit exceptional functional properties, yet the atomic-level structural basis remains unknown. The first cryo‑electron microscopy (cryo‑EM) structures of sunflower amyloid fibrils prepared...
Sai-Ya Li, Ke-Fan Ouyang, Shuang-Jian Li et al.· Small· 0 citations
Agro-food industrial residues (AFIRs) represent an underutilized source of recalcitrant carbohydrates, with food applications limited by poor hydration and sensory properties. Current physical or chemical processing strategies, however, are insufficient to achieve precise modulation, thereby creating a critical gap bet...
