Edible films and coating provide a potentially effective method for preserving fresh food
products by reducing moisture loss, regulating respiration rate, improving surface …

The effects of milk ingredients, whey protein concentrate (WPC), whey lactalbumin (WLAC)
and skim milk powder (SMP) on oat starch characteristics in terms of pasting, rheological …

The effect of inulin addition on the rheological and sensory properties of fat-free dairy
desserts containing different starch concentrations (2.5%, 3.25% and 4%) was compared …

The optimum formulation for production of a Malaysian traditional baked cassava cake was
determined using response surface methodology (RSM). Effects of amount of ingredients …

In this research, the effect of cross-linked acetylated starch on the set yoghurt system was
studied by investigating the flowability, viscoelasticity, zeta potential, conductivity and …

Little information is available regarding the effect exerted by the composition of low-fat
products on physical, chemical and sensory properties. This work studies the influence of …

The effect of some sugars (maltose, sucrose, and d-allulose) on different starch sources
(normal corn, normal rice, waxy corn and waxy rice) to produce edible film was studied …

Carboxymethyl cellulose (CMC) is widely used as a stabilizer and thickener in the food
industry. Previously published work has been carried out in predominantly monophasic …

The rheological behaviour and sensory properties of 30 vanilla dairy dessert model systems
were studied, with special attention to the effects of λ-carrageenan concentration and milk fat …

Steady and dynamic shear properties of grape molasses having varying levels of starch
(5%, 7.5%, and 10%) have been determined at 60° C, 70° C, and 80° C. The consistency …