To develop composite hydrogels based on low acyl gellan gum (GG), the effect of puerarin
(PUE) on the gel properties of GG was investigated. The results showed that the maximum …

Wheat quality assessment involves physical, physicochemical, chemical, and sensory
characterization of wheat kernels and the resulting wheat flour, dough, and bread. The …

Molecular interactions determine the microstructure of food, as well as its response to
deformation and flow. In order to design efficient processing equipment, to produce high …

Protein-based fat replacers are increasing in popularity due to their low-calorie nature and
customers' preference on high protein foods. Nevertheless, their fabrication requires large …

The nonlinear rheological behaviors of three different classes of foods (emulsion,
suspension, and elastic network) were studied and analyzed using the Rogers Sequence of …

Microplastic (MP) contamination is a growing global concern, with lake sediments serving as
a significant sink for MP due to both anthropogenic and natural activities. Given the …

Abstract Large Amplitude Oscillatory Extension (LAOE) experiments were used to analyze
the influence of rolling speed on the non-linear viscoelasticity of the dough sheets with …

Rheology reveals information about static and dynamic microscopic ensembles and
deformations imposed upon them during processing, use, and consumption of fats and …

Wheat quality assessment involves physical, physicochemical, chemical, and sensory
characterization of wheat kernels and the resulting wheat flour, dough, and bread. The …

Understanding the nonlinear rheological properties of food is essential for improving
processes involving large-amplitude deformation such as pumping, extrusion, and …