Hydrodynamic Cavitation-Enhanced Rose Bioactives for Collagen Support
A standardized, animal-free rose-derived bioactive ingredient developed using hydrodynamic cavitation-assisted extraction to support collagen health, with validated yield, consistency, and functional performance for food...
Hydrodynamic Cavitation-Assisted Enzymatic Hydrolysis for Egg Protein Peptide Production
A scalable process combining hydrodynamic cavitation with enzymatic hydrolysis and membrane fractionation to convert egg proteins into high-value, low-molecular-weight peptide ingredients for functional foods and nutriti...
Thermal and Acidic Stabilization of Amino Acids using Dextran-Based Formulations
Dextran-based delivery system designed to stabilize amino acids against thermal stress and acidic conditions, enabling controlled release and improved bioavailability for pharmaceutical, nutraceutical, and food applicati...
Hydrocolloid-based coating technology to reduce oil absorption in fried potato products
A food-grade coating technology using shellac hydrocolloid combined with ultrasound treatment to reduce oil absorption in potato-based fried foods by up to 57.86%. The optimized formulation uses 4% shellac with a 10-minu...
Multi-stage triboelectric dry fractionation platform for soy protein concentrate
A multi-stage triboelectric dry fractionation platform designed to produce ≥65% soy protein concentrate using defatted soy flour. It combines precision milling, dry conditioning, and electrostatic separation, enabling ef...
Automated low-dead-volume hygienic melting system for solid edible fat blocks
An innovative melting system utilizing staged indirect heating, friction-assisted melting, and a scraped surface heat exchanger to uniformly melt solid edible fat blocks without overheating. Features include low dead vol...
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