The exceptional network assembly of natural polysaccharides/proteins-based hydrogels
offers favorable biological characteristics and tunable physical properties making them ideal …

Background Classical flow and small amplitude oscillation shear (SAOS) often do not meet
the emerging needs of food research in practical scenarios to provide food texture …

Frozen storage of 3D printing inks could increase their shelf life. We improved freeze-thaw
stability and 3D printing performance of soy protein isolate (SPI) emulsion gel inks by guar …

This article focused on the freeze-thaw stability and rheological properties of soy protein
isolate (SPI) emulsion gels induced by NaCl. The freeze-thaw stability was characterized by …

The present study was aimed to investigate the intermolecular interaction between
myofibrillar proteins (MP) and κ-carrageenan (KC) as mediated by KC concentration (0.1 …

Background Gelling is an important way to texturizing, develop novel products, and carry
bioactive compounds in the food industry. Some proteins and gums demonstrate gelling …

A high elastic starch-based emulsion gel was fabricated by one-step heat-set gelation of the
emulsion stabilized by octenylsuccinate starch for the first time. The effect of oil content on …

Novel high internal phase emulsions (HIPEs, O/W) with gelled oil phase were fabricated via
a facile approach using all-natural ingredients. Oil phase of HIPEs was oleogelated with …

The current study concentrated on designing soy protein (SP)-based natural hydrogels in
the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of …

The recipe secret of making Chinese cuisine cold skin noodles (liangpi) with wheat flour was
revealed by linear and nonlinear rheological characterization of wheat starch gel systems …