Background Cocoa is one of the most well-known raw materials worldwide, meeting the
health expectations of consumers. Cocoa-based beverages have superior color, aroma and …

Abundance, cheapness, biodegradability and non-toxic behaviour of starches attract many
food and non-food industries. Starch provides viscosity, adhesion, texture and homogeneity …

Emulsion gels are considered as an innovative approach to substitute shortenings and
margarine in food formulations, eg, bakery products. Cereal β-glucans are fiber-type …

The effects RG-І pectin (0.5, 1, 2, 5 and 10%, w/w) on the gelatinization behaviour, gel
structure and digestibility of potato starch were characterized by means of rapid viscosity …

Pectins with different degree of esterification (DE)(37, 46, 58, 63 and 73%) were prepared by
alkali method and the effect of the DE on the interaction between pectin and wheat gluten …

The gelatinization and retrogradation properties of wheat starch (WS) with the addition of the
combination of stearic acid and sodium alginate (C-SA-AG) were investigated in this study …

Background: Mixtures play a key role in Food Science and Technology. For studying them,
rational approaches should be used. In detail, the experimental designs for mixtures are …

Nowadays, plant‐based milks are being considered as an alternative to dairy milk due to
their advantages, such as sustainability, reduced allergenicity, health benefits, and lactose …

Tribology science is devoted on explaining the friction behavior of interacting surfaces in
relative motion. Several tribological systems have been used to measure coefficient of …

In this study, the functionality of colloidal cinnamon nanoparticles in improving the
antioxidant activity and suspension stability of a chocolate beverage formulated with two …