Background Stabilized by solid particles, Pickering foams have a much longer stability than
traditional foams and have continued to gain interest in different applications in the last two …

Background The link between human health and high-calorie diets has prompted the food
industry to develop low-calorie foods and fat replacers. Fat replacers are classified into …

Lactic acid bacteria as food ingredients, show the potential of being exploited as structural
building blocks in the formulation of colloidal foods such as emulsion and foam. The present …

This study investigated the effect of different hydrophilic sucrose ester S1570 concentrations
on interfacial properties, emulsion characteristics and whipping properties of whipped …

In the present study, the non-fat whipped cream analogue was formulated by the
combination of soy protein isolate, different polysaccharides and sucrose. Compared with …

Among the common natural biomolecules, the excellent properties of proteins have attracted
extensive attention from researchers for functional applications, however, in native form …

This review focuses on the potential opportunities to incorporate functional ingredients like
probiotics in the dairy fat-rich matrix to develop functional foods. Many dietary guidelines …

In this study, changes in the structural and functional properties of soybean protein isolate
(SPI)-naringenin (NG) complexes under different amounts of naringenin treatments were …

The objective of this study was to substitute sodium caseinate (SC) with a dual plant-based
alternative to produce a refreshing sour whipped cream at pH 3.0, which could maintain …

The objective of this study was to investigate the impact of pH 12 shifting treatment of protein
and addition of a novel foam booster, aquafaba (AQ), on the properties of mung bean …