Pores and bubbles significantly influence the physical attributes (like texture, density, and
structural integrity), organoleptic properties, and shelf life of processed foods. Hence, the …

Market demand for affordable frozen foods has grown due to changes in consumer lifestyle.
The quality of frozen food must be maintained throughout production, storage, transport, and …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

Growing global awareness of environmental issues has led to increased research interest in
starch-based foams as a biodegradable packaging material. However, limitations such as …

This study explored the potential of a novel gas-assisted high-moisture extrusion cooking
technique to improve the physical quality of meat analogues. Extrusion was performed as a …

Battered fried foods consistently remain in high demand despite concerns about their health
aspects, prompting food processors to develop new methods and alternative oils and batters …

Low moisture extrusion of rice starch fortified with pea protein and pea fibre was investigated
as a potential approach to meet the increasing demand for novel food products with a …

Background Protein enriched snacks market is growing extensively due to the increasing
demand for healthier and convenient food options. Extrusion cooking is the most common …

The physical and microstructural properties of pea protein-fortified, expanded snacks were
examined after extrusion at various moisture contents, temperatures, screw speeds and pea …

In tissue engineering, porous scaffolds are often used as three-dimensional (3D) supports
for tissue growth. In scaffold design, it is imperative to be able to quantify the pore sizes and …