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 …

Abstract β-glucan from cereals such as wheat, barley, oats and rye are a water-soluble
dietary fiber, which are composed of repeating (1→ 4)-β-bond β-D-glucopyranosyl units and …

Amidst the rising demand for protein and starch, polysaccharide-based microgel particles
(MPs) offer a sustainable solution as Pickering emulsion gel (PEG) stabilizer. β-glucans …

The effect of sodium alginate (SA) on the yogurt stability and the related mechanisms were
investigated. It was found that low-concentration SA (≤ 0.2%) increased the yogurt stability …

The present investigation was undertaken to develop highland barley milk fortified with
functional endogenous β-glucan extracted from the bran. Apparent viscosity, storage …

The aim of this study was to determine the applicability of commonly used dyes (CWS and
CFB) to stain different types of β-glucans in water and selected, most popular, dairy products …

Gel property is one of the most important abilities to endow protein-based food products with
a unique texture and higher overall acceptability. Cereal β-glucan (BG) is widely applied in …

This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill
(ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable …

The applicability of curdlan (CU) and scleroglucan (SC) as functional additives in the
production of low-fat processed cheese spreads (PCS) was evaluated. The experimental …

The world's population is growing rapidly and the number of elderly people with
undernutrition and malnutrition is increasing. Common health problems among seniors are …