Background Binding agents have emerged as an important and required class of
ingredients to manufacture a wide range of new food products, especially semi-solid or solid …

Referring to the total surface existing in wheat dough, gluten–starch interfaces are a major
component. However, their impact on dough rheology is largely unclear. Common …

A comprehensive in‐situ analysis of the developing gluten network during kneading is still a
gap in cereal science. With an in‐line microscale shear kneading and measuring setup in a …

Abstract 3D printing of starch-based materials has become of great interest during the last
few years. However, the characterization of the printing inks and the prediction of the printing …

Dysregulated production of hydrogen sulphide in the human body has been associated with
various diseases including cancer, underlining the importance of accurate detection of this …

Numerical investigation of starch-gluten model was conducted using composite
micromechanics approach, which considered starch as circular filler embedded/surrounded …

Physics Nobel laureate Giorgio Parisi recently proposed a novel approach to cooking pasta
that is more energy-efficient: Bring the water to a boil, add the pasta, cover the pot with a lid …

Interfaces are important regarding the mechanical behavior of foods. In particle-polymer-
based food systems, the rheological effect of interface characteristics between microscopic …

The impact of particle-polymer interfaces on the mechanical properties of food systems, such
as wheat dough, is limited. Based on targeted surface functionalizations of glass particles …