The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …

Background: The concept of a clean label is difficult to define, even in common language, as
the interpretation of what a “clean” food is differs from one person to another and from one …

Improving the qualities of vegetable oil replaced animal fat meat products is particularly
fascinating for the development of healthy meat products. This work was designed to …

Eating and swallowing food are major challenges for the elderly with dysphagia. Three-
dimensional (3D) food printing allows the creation of elderly food with nutrition, attractive …

This study investigated the potential of rapeseed protein as a novel alternative protein
source in meat analogs produced by extrusion cooking technology. To study the …

The present study aimed to investigate the effects of different extrusion temperatures (110,
130 and 150° C) and konjac gum addition (0.1%, 0.2%, and 0.3%) on the flow behavior …

During mastication, foods are progressively transformed to achieve swallowable boluses
and their characteristics are crucial for the subsequent digestion events. The main goal of …

The rising global life expectancy has underlined the necessity of designing novel and tasty
food products, suitable for seniors and people with impaired oral and swallowing functions …

We described the successful fabrication of protein gels with varying textures through a mild
enzymatic reaction where Ca 2+ regulated the structure of gel network building blocks (ie …

In recent years, the extraction, processing, and application of edible gums, in the food and
healthcare sector has skyrocketed and extensively explored. Edible gums are derived from …