Ice cream is a product with peculiar textural and organoleptic features and is highly
appreciated by a very broad spectrum of consumers. Ice cream's structure and colloidal …

Numerous why protein products (WPP) have been developed as excellent food ingredients
with unique functional properties. However, the functional properties of WPP are affected by …

Solutions of different polymers in the same solvent are incompatible as a rule and show
phase separation when they are mixed. H incompatibility is also to be observed in systems …

The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS)
treatment on whey protein isolate (WPI) molecular structure as a previous step for complex …

In this study effects of autoclaving temperature (140–145° C) and storing time (24, 48 and 72
h) on resistant starch (RS) formation from high amylose corn starch were investigated and …

The effects of sucrose on the physical properties of foams (foam overrun and drainage ½
life), air/water interfaces (interfacial dilational elastic modulus and interfacial pressure) and …

The purpose of this study was to evaluate the effects of different proportions of
fructooligosaccharide/soy isolate protein as wall materials on the physical properties and …

The emerging demand for everyday food substitutes is increasing on a daily basis. More and
more individuals struggle with allergies and intolerances, which makes it mandatory to …

In this paper, the effects of limited hydrolysis on functional properties, as well as on protein
composition of laboratory-prepared pea protein isolates, were investigated. Pea protein …

The mixtures of proteins and polysaccharides are often used in stabilizing food emulsion
systems and biopolymer microgels have gained increasing research interest for emulsion …