Abstract Water-in-water (W/W) emulsions are colloidal dispersions of an aqueous solution
into another aqueous phase. Such dispersions can be formed in mixtures of at least two …

Compositional, physicochemical, and structural properties of maltodextrins and the most
important advances that have been made are critically reviewed. Individual topics focuses …

The role of food hydrocolloids in dairy products is reviewed considering the basic aspects of
the mixing behaviour of biopolymer solutions and polymer interactions with colloidal …

The science of domestic and restaurant cooking has recently moved from the playground of
a few interested amateurs into the realm of serious scientific endeavor. A number of …

The effects of molecular size on rheological properties of highly pure oat β-glucans in
solution and gel state were studied. The fine structure of the β-glucan preparations was …

The effect of gellan (1.6–0.2%) to gelatin (0–1.4%) ratio and calcium ion concentration (0–30
mM) on the textural properties and turbidity of gellan/gelatin mixed gels was examined using …

The overconsumption of dietary fat contributes to various chronic diseases, which
encourages attempts to develop and consume low-fat foods. Simple fat reduction causes …

The intrinsic functional properties (viscosity and glass transition temperature) of three corn
maltodextrins (and their mixtures) in various amount of water are predicted from the …

The food industry produces an increasing variety of formulated foods. Processed food
systems usually contain proteins and polysaccharides performing both nutritional and …

Cross-linked gelatin microgels were formed in gelatin-in-maltodextrin water-in-water (W/W)
emulsions and evaluated as carriers of the enzyme β-galactosidase (β-Gal). The phase …