Hydrocolloids are a group of polysaccharides that act as thickeners, gelling agents,
emulsion stabilizers, inhibitors of the growth and expansion of ice crystals in frozen …

Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents,
thickeners and emulsifiers, have been immensely studied for improving the texture, taste …

We aimed at improving probiotic survival, stability and release in digestive settings during
yogurt storage. Alginate–basil seed mucilage was formulated with various concentrations of …

Gum tragacanth (GT) is an anionic polymer with a high molecular weight. GT has drawn
much attention due to its being renewable, accessible, reasonably affordable, non …

A combined integration of partially hydrolysed guar gum (PHGG) and orange peel fibre
(OPF) into low-fat, set-type yogurt was explored. PHGG was produced using steam …

The response surface technique was applied to produce synbiotic yogurt containing
Lacticaseibacillus rhamnosus and aloe vera gel (AVG) with high functionality (antioxidant …

Skim milk served as the base for the production of low‐calorie synbiotic yoghurt (LCSY) and
four randomly selected indigenous LAB probiotic strains namely, Lactobacillus acidophilus …

Fat is capable of imparting important sensory properties such as color, taste, texture, and
odor to different foods, affecting overall consumer acceptance. There is a significantly high …

This study aimed to examine the effects of supplementation of postbiotics derived from
Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in …

Considering that fossil fuel is ending in a short future, we need some replacement to meet
our needs. Recently, researchers' attention has been moving toward natural polymers. One …