Background Classical flow and small amplitude oscillation shear (SAOS) often do not meet
the emerging needs of food research in practical scenarios to provide food texture …

Lentil proteins have shown potential as substitutes for animal proteins in foam-based food
products, although the mechanisms by which the proteins stabilize the air-water interface …

To develop composite hydrogels based on low acyl gellan gum (GG), the effect of puerarin
(PUE) on the gel properties of GG was investigated. The results showed that the maximum …

Abstract Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of
Physical Processes (SPP) are used to study and interpret the large amplitude oscillatory …

Molecular interactions determine the microstructure of food, as well as its response to
deformation and flow. In order to design efficient processing equipment, to produce high …

A composite hydrogel composed of scallop (Patinopecten yessoensis) male gonad
hydrolysates (SMGHs) and κ-carrageenan (KC) was fabricated with a designed …

Bioactive chitooligosaccharide from enzymatic-ultrasonic hydrolysis of chitosan could work
as modification agent for functionalizing the stirred yogurt and promoting the practical …

Many foods have a yield stress that allows them to retain a desired shape at rest, but
transition into a viscous fluid when being served or consumed. The determination of the …

Recent advances in software development and machine learning algorithms are
revolutionizing the way microstructures are analyzed and quantified in fields like biology and …

Safflomin A and betanin are incorporated into gelatin-chitooligosaccharide based
complexes for stabilizing functional internal phase emulsions (HIPEs), which hold promise in …