Although fat is one of the indispensable components of food flavor, excessive fat
consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal …

Lactic acid bacteria as food ingredients, show the potential of being exploited as structural
building blocks in the formulation of colloidal foods such as emulsion and foam. The present …

A preparation method involving the combination of high-pressure homogenization and
ultrasound (HPH-US) techniques was employed to produce starch nanocrystals (NCs) from …

Whipped cream stabilized by kidney bean protein aggregates (KPAgs) was constructed, and
the effects of pH-shifting and sonication-assisted treatment on the structure of KPAgs and the …

Whipped cream is popular among consumers due to its smooth texture and delectable taste.
In recent years, it has also attracted increasing attention from producers and researchers …

Production of the traditional Italian Focaccia bread (FcBread) requires reformulation to meet
the new rules for healthier foods. We tested the applicability of a short‐fermented (15 h) …

Cellulose was extracted from sugarcane bagasse and treated with electrohydrodynamic
(EHD) device. The EHD‐treated and non‐treated cellulose fibers were added to whip** …

Starch extracted from KJ CMU-107 rice, with amylose content of 13.4%, was modified to
yield pre-gelatinized starch (PGS), carboxymethyl starch (CMS), crosslinked carboxymethyl …

In the context of growing interest in plant-based food products for their potential health
benefits and sustainability, this study investigates the effect of mono-and diglycerides of fatty …

With the advent and advancement of nanotechnology in the past decades, biological
nanomaterials (NMs) have gained tremendous importance due to an abundance of raw …