Background Gels are extensively studied and used in various fields, including food,
beverages, medicine, and daily living products. Egg white gels are particularly noteworthy …

Biomaterials are considered a substantial building block for tissue engineering, regenerative
medicine, and drug delivery. Despite using both organic and inorganic biomaterials in these …

The present study was aimed to investigate the intermolecular interaction between
myofibrillar proteins (MP) and κ-carrageenan (KC) as mediated by KC concentration (0.1 …

The terpenes presented in black pepper essential oil (EO) are volatile and their properties
can be reduced in certain conditions. The encapsulation can protect the EO and preserve …

Ovalbumin is the major protein of egg-white. As a natural, biocompatible, non-toxic
biopolymer, ovalbumin has successfully been involved in numerous food and …

Chicken egg white is an abundant, inexpensive and natural source of important proteins
such as ovalbumin and lysozyme. Thanks to its bioactivity, easy handling, anti-bacterial …

The aim of this investigation was to evaluate the effect of pH variation, sucrose, salt and
hydrocolloid gums (xanthan, guar, karaya and locust bean) addition on the gelling …

Hyaluronic acid (HA) used as a food ingredient is gaining acceptance and popularity.
However, the studies available for the effect of HA concentrations on the properties of β …

Recently, the use of aerogel templates for preparing oleogels has gained significant
attention. In this study, we fabricated a CMC-Na/SPI composite aerogel-templated oleogel …

The present study was aimed to investigate the effect of κ-carrageenan (KC) addition with
different levels (0.1, 0.2, 0.3, and 0.4%, w/w) on the rheological behavior, thermal properties …