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 ...

In addition, two of the protein extracts demonstrated strong emulsifying ability, meaning they can keep oil evenly dispersed ...

Our current fascination with high-protein foods means plant-based protein now shows up in many food products. But rather than ...

Genda ka phool, or marigold, could be the next big protein source. Here is why the research matters for the future of food and how its anti-inflammatory benefits can benefit you.

With the global population projected to reach nearly 10 billion within 25 years, the pressure to feed billions more people is mounting — and Cornell scientists are turning to food scraps for answers.

New research raised concerns – but the full picture is more nuanced ...

High-protein snacks that include fiber, healthy fats, and lower sodium can support healthy cholesterol and blood pressure ...