Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible
carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively …

Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention
both in fundamental research and practical applications due to their superior stability …

Herein, peanut protein isolate (PPI) and fish oil (FO) emulsion gels are fabricated and added
to surimi gel, and their effects on the mechanical and microstructural characteristics of surimi …

Amidst the rising demand for protein and starch, polysaccharide-based microgel particles
(MPs) offer a sustainable solution as Pickering emulsion gel (PEG) stabilizer. β-glucans …

BACKGROUND Consumer demand for plant‐based cheese analogues (PCA) is growing
because of the easy and versatile ways in which they can be used. However, the products …

Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the
province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to …

Prebiotics are good source of dietary fiber or a group of nutrients or non-digestible short
chain carbohydrates which human body cannot digest and it stimulates the growth and …

The reduction of fat content is an important issue in the formulation of bakery products. In this
work, the fat content in sugar-snap cookies was reduced by replacing a commercial …

Several strategies have been studied to replace or decrease fat content in bakery products
aiming improving their nutritional profile. This paper reviewed the effect of different …

This study evaluated the role of plant-based biphasic gel (bigel) formulations in replacing
commercial fats (ie, butter and shortening) in shortbread. Bigels were prepared by …