This study aimed to encapsulate garlic aqueous extract by complex coacervation with whey
protein isolate (WPI) and chitosan (CH) with three degrees of deacetylation (DD; 83%, 94 …

Ginger essential oil (GO) was encapsulated with whey protein isolate (WPI)/gum Arabic (GA)
and GA/chitosan (CH) complex coacervates. Best complex coacervate yields (43 and 73%) …

Abstract The influence of concentration (0–0.5%, w/w) of gum tragacanth (GT) on thixotropy,
dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk …

Growing consumer demand for healthy and nutritious products has motivated scientists and
food manufacturers to design novel dairy products with higher fiber levels and lower fat …

Mushrooms are considered to be a next-generation health food due to their rich protein
content with high biological value, fiber and bioactive compounds. Utilization of the protein …

This study evaluated the flow, viscoelastic and masticatory properties of tailor made pea
cream using different hydrocolloids, and the potential effect that saliva could have while …

High pressure homogenization (HPH) is a non-thermal technology that has been proposed
as a partial or total substitute for the thermal processing of food. Although its effect on …

Understanding the rheological behavior of collagen/chitosan blends is fundamental to
design the optimized collagen/chitosan composite materials. Steady shear, dynamic …

Understanding the rheological behavior of collagen solutions crosslinked by various
amounts of glutaraldehyde (GTA)[GTA/collagen (w/w)= 0–0.1] is fundamental either to …

Analytical method validation ensures that a method provides trustworthy information about a
particular sample when applied in accordance with the predefined protocol. According to …