The main objective of food rheology is to identify food structure and texture by rheological
measurements, thereby reducing the requirement for sensory analysis in evaluating food …

Carrageenans comprise linear sulfated high molecular weight polysaccharides obtained
from seaweeds and are routinely used in food and home/personal care industries. Various …

We review recent theoretical and experimental developments in measuring the rheological
response of active colloidal systems. Particular attention is dedicated to active and passive …

Blends of different carrageenan types have proven to be useful in tuning carrageenan gels'
rheological properties. However, understanding the influence of a reduced molecular weight …

The control of the rheological properties of carrageenan gels from hierarchical structure
design is very important for food and biotechnological applications. In this study, the …

This work aimed to exploit the effects of pomegranate peel (PP) addition (10%) and
homogenization process (0–12,000 rpm) on the film-forming behavior and interactions of …

It has been argued that linear microrheology with optical tweezers (MOT) of living systems
“is not an option” because of the wide gap between the observation time required to collect …

Chemical foaming technology is widely used in the preparation of silicone rubber foam and
is attributable to its one-step molding capability and eco-friendly production processes. The …

Poor barrier properties and functions have limited the application of starch film in the food
industry. This work aimed to explore the effect of different citrus fibers on the starch …

The present investigation combines diverse experimental methodologies with meticulous
examination of the alterations throughout the technique and sheds new light on the …