Scientists say the flower’s proteins can withstand high heat and help stabilize mixtures, making them a promising fit for ...

Marigold flower proteins exhibit solubility, emulsifying, and antioxidant properties with potential applications in food ...

Mention emulsifiers and many people might be unaware what they are used for, but they are present in many daily products, from food to cosmetics. They keep substances that don’t usually mix, like ...

A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) has developed a plant-based emulsifier that is not only rich in protein and antioxidants, but has the necessary ...

New research shows that pot marigold (Calendula officinalis), often discarded after ornamental use, contains heat-stable, nutrient-rich proteins with strong emulsifying properties. These proteins ...