Background Cheese is one of the fermented milk-based foods characterized by its many
different flavor, texture and aroma. Ripening is the most crucial technological step in cheese …

Background Cheese is produced around the world in a wide range of flavours, varieties,
textures, and shapes, which can be used as a final product in human diet, and as an …

The objective of this research was to compare the in vitro fermentability of three resistant
starches (RS2, RS3, and RS5). Structural analyses showed that there were small changes in …

The aim of the present study was to characterize the multiscale structures of ternary
complexes of a model system of starch, fatty acid (FA), and β-lactoglobulin (βLG) prepared …

The effects of chain length and degree of unsaturation of fatty acids (FAs) on structure and in
vitro digestibility of starch–protein–FA complexes were investigated in model systems …

To date, how the pH conditions of thermal processing tailor the structure and digestibility of
resulting starch-based complexes remains largely unclear. Here, indica rice starch (IRS) …

A simple and fast method for the detection and quantification of milk adulteration was
developed using portable and hand-held infrared (IR) spectrometers. Milk samples were …

This study examined the potential of Fourier transform infrared spectroscopy (FTIR) in
combination with chemometric methods to discriminate among butters of different regions …

The application of spectroscopic techniques can help in alleviating problems encountered
during the processing of milk and dairy products. Indeed, traditional analytical methods (eg …

This study assessed the potential application of Fourier-Transformed Infrared spectroscopy
using Attenuated Total Reflectance (FTIR-ATR) coupled with multivariate approaches to …