The growing emphasis on dietary health has facilitated the development of plant‐based
foods. Plant proteins have excellent functional attributes and health‐enhancing effects and …

Given the rising demand for more sustainable, cookable dairy alternatives, this research
explores the formation and characteristics of heat-and acid-induced gels combining micellar …

The purpose of thе article is to study the safety indicators of the curd product, which includes
cottage cheese prepared with a starter culture of direct application" Evitalia," consisting of …

Dairy products and plant-based alternatives have a large range of structural features from
atomic to macroscopic length scales. Scattering techniques with neutrons and X-rays …

The physicochemical properties and structure changes of pregelatinized Waxy rice starch
(PWRS) were studied by measuring the thermodynamic properties, crystal structure, texture …