Hydrocolloids are widely used in many food formulations to improve quality attributes and
shelf-life. The two main uses are as thickening and gelling agents. As thickening agents …

The objective of the present chapter was to demonstrate the state of the art in the recent
advances in nutritional and functional components of dairy products research. In this …

Sunflower oil was structured with monoglycerides and phytosterols. The properties of the
oleogels were studied by optical microscopy, large deformation mechanical measurements …

Although low-acyl gellan forms a hard and brittle gel, it can be used to replace of gelatin if it
is modified according to the required properties of the end product. In this study, the effect of …

Dysphagia is a condition that affects the ability to chew and swallow food and beverages,
having a major impact on people's health and wellbeing. This work developed gel systems …

The effects of native starch (NS), acetylated starch (AS), and acetylated distarch phosphate
(ADSP) on the gel properties of soybean protein thermal gel were investigated using texture …

Abstract Rapid Visco Analyzer (RVA) is a reliable viscometer that is commonly utilized to
measure the pasting properties of starch. The conventional model of RVA can only …

The aims of this study were (1) to optimize the formulation of a prebiotic chocolate dairy
dessert and assess the extent to which sensory properties were affected by adding different …

Gellan, agar and their mixed gels at an equal proportion of both were subjected to uniaxial
compression to determine the textural attributes including fracture characteristics, opacity …

Currently, there is a growing interest for foods with not only sensorial quality, safety and shelf
stability but also providing health benefits through certain added ingredients. The aim of the …