We provide an overview of the basic concepts of scaling and dimensional analysis, followed
by a review of some of the recent work on applying these concepts to modeling instrumented …

In the present study, properties of pectin from grapefruit (Citrus paradisi Macf. cv.
Changshanhuyou) peel extracted by ultrasound-assisted extraction (UP), were compared …

In recent years, polymer gels have been been increasingly applied in food science and
biomedicine fields. Proteins are nontoxic, biodegradable, and biocompatible; thus, they …

Biopolymer-based materials are potential candidates for food coatings application. In this
study, pomegranate (Punica granatum L.) peel extract (PPE) at different concentrations was …

The effect of Mesona blumes polysaccharide (MBP) on the microstructure and gel properties
of glucono-delta-lactone-induced soy protein isolate (SPI) gels was evaluated by texture …

In this study the viscoelastic properties of pea and soy protein pastes with concentrations
ranging from 10 to 21% w/w were correlated with their 'printability'following extrusion 3D …

Biopolymer-based gels have a significant impact on controlling rheological properties in a
number of industrial processes. Many natural polymers such as animal and plant proteins …

Rheological properties of 5%(w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed
pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) …

This work investigates the molecular interaction of hydrocolloids (xanthan gum (XG),
hydroxyethyl cellulose (HEC), carbomer (CBM) and hymagic™-4D (HA)) with sodium …

Soybean oil emulsion gel is often used to replace part of fat, thereby the content of saturated
fatty acids was reduced in food. This paper studied the effect of flax gum (FG) on the …