Biosurfactants have a number of industrial applications due their diverse properties, such as
emulsification, foaming, wetting, and surface activity. The aim of the present study was to …

To investigate the physicochemical, rheological and sensory characteristics of a new
formulation proposed for low‐fat mayonnaise, nine mayonnaise samples containing different …

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We examined the effect of two types of inulin with combinations of sucrose, sodium
bicarbonate and calcium on the compositional, colour, rheological and sensory properties of …

In this research, simultaneous contribution of konjac‐mannan (0.3%), xanthan (0.3%), and
tragacanth (0.3%) gums in tomato ketchup was investigated comparing the …

The objective of this study was to optimise the composition of emulsion spreads based on
inulin and milk fat with whey protein concentrate (WPC) or lecithin as emulsifiers. Inulin …

Various factors need to be taken into account when reformulating a food or beverage. The
food components, not only macronutrients but also minor ingredients such as flavoring …

The effect of four-week storage of milk fat–inulin emulsion as a product designed for
spreading on bread was analysed. The emulsion contained 20% inulin, 20% milk fat, and …

Rice bran samples were treated under different conditions including hydrogen peroxide
content (1, 4, and 7 wt%) and media pH (10.5, 11.5, and 12.5). Water holding capacity and …

Background. Growing consumer demand for products with pro-health properties is forcing
food manufacturers to introduce new food items onto the market, which will not only possess …