Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …

Food gels are one of the fascinating areas of research in the field of food science due to their
wide range of properties and applications. Most of the biopolymer-based gels are …

White finger millet (WFM) starch was modified by hydrothermal (HS) and microwave (MS)
methods. Modification methods had a significant change in the b* value observed in the HS …

Hydrogels are widely implemented as key materials in various biomedical applications
owing to their soft, flexible, hydrophilic, and quasi-solid nature. Recently, however, new …

This study presents a new method of 3D printing food constructs using wheat starch gel, with
a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the …

Cuminum cyminum is an annual and herbaceous plant with medicinal and aromatic
properties belonging to the Apiaceae family. Reactive nitrogen and oxygen species present …

Alginate‐based hydrogels supplemented with corn starch (0%, 25%, 50%, and 75% relative
to total solids) are obtained as a preliminary step to fabricate the corresponding xerogels …

In this study, a new method for preparing gels suitable for 3D printing of food structures
using wheat starch and plasma activated water (PAW) is presented. The investigation …

Food grade oral delivery vehicles for the targeted delivery of nutrients are currently
fabricated by adapting pharmaceutical approaches to promote human health. In this study …

This work aimed to formulate adequate weaning food with acceptable protein and mineral
contents from yellow maize and red millet enriched with pretreated Parkia biglobosa (PB) …