Many food products can be categorized as emulsion gels. This is especially the case for
protein-based oil-in-water emulsions which can be converted into soft-solid-like materials by …

High-protein yoghurt has gained increased consumer interest over the recent years, partly
driven by improvements in taste and texture; there is also greater scientific evidence on dairy …

The physical scientist views food as a complex form of soft matter. The complexity has its
origin in the numerous ingredients that are typically mixed together and the subtle variations …

The latest decade has witnessed joint efforts by the packaging and the food industries to
reduce the amount of residues and wastes associated with food consumption. The recent …

Response surface methodology was used to optimize alkaline extraction of protein from
lentil flour to maximize both protein content and yield. Solid/solvent ratio and pH were the …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

Milk Proteins: From Expression to Food, Third Edition contains contributions from
internationally recognized authors from academia and industry. Professionals, academics …

The effect of water-soluble polymers on the properties of Pickering emulsions stabilized by
cellulose nanocrystals (CNCs) was investigated. Pretreatment of CNCs with excess …

The swelling behavior of physically cross-linked polysaccharides is not fully understood
despite its significance in many applications such as drug delivery. In this study the swelling …

Despite high consumer demands, the manufacture of nondairy yogurt from oat milk is
currently hindered due to the lack of consistency and texture. An oat‐based yogurt was …