Soft gelatin capsules (SGCs) are the most widely used pharmaceutical form after tablets.
The active components, active pharmaceutical ingredients (APIs), or nutrients are dissolved …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Gelatin and chitosan were mixed at different mass ratios in solution forms, and the
rheological properties of these film-forming solutions, upon cooling, were studied. The …

Freezing is a frequently used way to expand the storage life of foods with high water content.
Under suitable cooling rates, frozen systems attain a condition of maximum freeze …

In this study, we prepared gelatin and chitosan as wall materials, and composites with a
controlled release capability in a weak acidic environment were synthesized for loading and …

Relatively low viscosity with poor resolution and shape fidelity make soft gelatine hydrogel
still challenging to use as an ink or bio-ink for 3D printing, despite its good shear-thinning …

Gelatin plays a critical role in controlling the stability and texture of high-solids gels (HSGs),
widely used in confectionery products and nutrient delivery systems. Most gelatin studies …

Spirulina is a microalga that is well-known for its high protein content and biological
activities directly related to its antioxidant capacity. The objective of this study was to …

Differential scanning calorimetry (DSC) has become a popular tool to investigate thermal
transitions in food ingredients such as gelatin. Upon heating commercial gelatin samples …

Freeze-dried mango powders containing unfreezable and freezable water were measured
to explore the state diagram of mango. The state diagram was composed of the freezing …