Pectin, a complex polysaccharide rich in galacturonic acid, has been identified as a critical
structural component of plant cell walls. The functionality of this intricate macromolecule in …

The efficient development of extrusion-based 3D-printing requires flexibility in both
formulation-and process design. This task requires a fundamental understanding of the …

The three-dimensional (3D) printed scaffolds were prepared by partial cross-linking of
TEMPO-oxidized cellulose nanofibril/alginate hydrogel using calcium ions for printing the …

This paper reports the manufacturing by 3D printing of scaffolds for in-situ mineralization of
hydroxyapatite using aqueous suspensions of alginate and polyvinyl alcohol (PVA)-grafted …

This research is an investigation of the effect of selected hydrocolloids on the texture of
pureed foods. Modified starch, xanthan, carrageenan, carboxymethyl cellulose, pectin …

This article reviews the relationship between food texture or mouthfeel which human
perceives and objective properties of foods which instruments measure. Instrumental …

The use of excipient emulsions to increase the bioaccessibility of lycopene in tomato juice
was studied by simulating gastrointestinal conditions. The influence of droplet diameter (d …

Mushrooms are considered to be a next-generation health food due to their rich protein
content with high biological value, fiber and bioactive compounds. Utilization of the protein …

The oral bioavailability of many hydrophobic bioactive compounds found in natural food
products (such as vitamins and nutraceuticals in fruits and vegetables) is relatively low due …

Vegetables are healthy foods with nutritional benefits; however, nearly one‐third of the
world's vegetables are lost each year, and some of the losses happen due to the imperfect …