Aerogels are nanostructured materials with low density, high surface area (> 150 m 2/g) and
open porosity (typically 95–99.99%). They are obtained by solvent removal from gels while …

High dietary intake of sodium is associated with several non-communicable diseases and
depleting immunity. In recent years, with emergent regulations and increasing awareness …

Background In the last 30 years, most European countries have seen an unhealthy diet and
life-style contribute to the overweight and obese population reaching epidemic proportions …

Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to
indicate that an excessive intake of Na+ in food may lead to an increased risk of …

Reducing salt (NaCl) intake is an important public health target. The food industry and
catering services are searching for means to reduce the salt content in their products. This …

Reducing salt in food without compromising its quality is a huge challenge. Some review
articles have been recently published on saltiness perception in some colloidal systems …

Aerogel monoliths, prepared by water-to-ethanol substitution and supercritical-CO 2-drying
of whey protein hydrogels, were dip-coated with hydrophilic (alginate, AL; agar, AG) or …

Reducing salt intake without affecting the saltiness perception remains a great challenge for
the food industry. Herein, the demulsification of water droplets and air bubbles was …

Sugar plays an important role in both the flavour and structure of confectionery. Targets have
been set to reduce sugar; however, common strategies often result in changes in flavour and …

In this study, it was aimed to formulate primary (W 1/O) and double (W 1/O/W 2) emulsions in
order to increase the perception salt placed in the external aqueous phase of the double …