Food matrices contain electrically charged particles, which interact with each other and with
the media and are produced via several interface processes and mechanisms. The …

Rising consumer demand for food products made with natural and plant-based ingredients
has led to a search for natural alternatives to synthetic food ingredients. The present study …

Recovery of starch from mango processing wastes is an excellent alternative for byproducts
production. Starch is a polysaccharide that finds use on several applications, so its final …

BACKGROUND Basil seed gum (BSG) is a novel polysaccharide that has been found wide
application in the food industry. It can be used in whipped cream due to its thickening and …

Fat separation, gelation or sedimentation of UHT milk during shelf-storage represent
instability phenomena causing the product rejection by consumers. Stability of UHT milk is of …

The effects of whey protein, basil seed gum (BSG), and κ-carrageenan (CGN) on the
structure–rheology interactions of low-and high-fat cream were investigated. Pseudoplastic …

The effect of rice bran protein (RBP) isolate addition on the rheological and structural
properties of commercial whipped cream with 25% and 35% fat was investigated. Results …

The impact of fat globule (FG) size (d 3, 2 0.24–3.60 μm) of cream and added emulsifiers on
physical attributes of butter was investigated under two cream-tempering regimes: aged (10° …

The priority task of the milk processing industry is in reducing the specific energy
consumption of milk fat dispersion while simultaneously ensuring a high dispersion of milk …

Rheology of sodium caseinate (SC) and whey protein isolate (WPI)-stabilized
nanoemulsions (NEs) was investigated as a function of protein (1–5 wt%) and oil (30 and 40 …