The increase in rice consumption and demand for high-quality rice is impacted by the growth
of socioeconomic status in develo** countries and consumer awareness of the health …

The modern food industry requires new analytical methods for high-demand food
supplements, personalized diets, or bioactive foods development. One of the main goals of …

The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of
consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent …

Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring
potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of …

A rising health concern with saturated fatty acids allowed researchers to look into the
science of replacing these fats with unsaturated fatty acids. Oleogelation is a technique to …

The development of consumer-friendly nutraceutical dosage forms is highly important for
greater acceptance. In this work, such dosage forms were prepared based on structured …

The current study deciphers the processing of different proportions of white flour and whole
wheat flour (100: 0, 75: 25, 50: 50: 25: 75, and 0: 100) into a pizza base using yeast-based …

Carob fruit (edible part) and carob molasses contains high amount of nutritive components
such as minerals (calcium, potassium, phosphorus, iron, etc.), carbohydrates (glucose …

Purpose This study aimed to investigate the application of solar energy-based (SE)
technology in extracting oil from common carp (Cyprinus carpio L.) viscera as a fish …

This study explores the application of an Internet of Things (IoT)-driven reflectance-based
multimode colorimeter for real-time monitoring of the crystallization process in oleogels-a …