High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

Nowadays, the consumers around the world are increasingly focused on health and beauty.
The renewed consumer interest in natural cosmetic products creates the demand for new …

A vast number of bacterial extracellular polysaccharides (EPSs) have been reported over
recent decades, and their composition, structure, biosynthesis and functional properties …

The spray drying process is considered a conventional method to convert liquids to powders
with some but at an acceptable level of degradation and oxidation of volatile compounds …

Background Vitamin A deficiency is recognized as a public health problem in a large
number of countries. It mainly affects young children and pregnant women in low-income …

The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …

Background Consumers' demands are changing how foods are produced, processed, and
delivered. In this respect, the term rational food design (RFD) appears in an increasing …

A Couette Cell device was employed to provide proof of concept for the production of
structured meat analogues by application of simple shear flow and heat to a 31 wt% Soy …

Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and
porous properties. During processing, microstructure of food materials changes which …

Modern consumers are increasingly eating meals away from home and are concerned
about food quality, taste, and health aspects. Food engineering (FE) has traditionally been …