It is becoming increasingly obvious that low-fat dairy product is gaining its popularity due to
the perception of health benefits. However, fat plays a significant influence on the structure …

Naturally sourced gels from food biopolymers have advanced in recent decades to compare
favourably in performance and breadth of application to their synthetic counterparts. Here …

With the resource-intensive meat industry accounting for over 50% of food-linked emissions,
plant protein consumption is an inevitable need of the hour. Despite its significance, the key …

In recent years, with the increasing awareness of consumers about the relationship between
excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the …

Background The link between human health and high-calorie diets has prompted the food
industry to develop low-calorie foods and fat replacers. Fat replacers are classified into …

Emulsions gels can be used as edible inks for 3D food printing applications because of their
tunable composition and viscoelastic properties. Oil-in-water emulsion gels can be created …

Gels are functional materials with well-defined structures (three-dimensional networks)
assembled from the dispersed colloids, and capable of containing a large amount of water …

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 …

Oral lubrication deals with one of the most intricate examples of biotribology, where surfaces
under sliding conditions span from the hardest enamel to soft oral tissues in human …

Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …