Functional foods are defined as foods and ingredients that exhibit health benefits beyond
their nutritional value. Research on functional foods is increasing rapidly as they may help …

Fermented foods are sensitive to the production conditions because of microbial and
enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and …

The study aims to use thermal processing to enhance sodium release from surimi matrix
during oral processing and therefore improve the saltiness perception. Surimi gels were …

Full-fat milk was fortified with 0.5, 1, 1.5, or 2% whey protein isolate (WPI) or micellar casein
isolate (MCI). The effect of protein addition on composition, microstructure, and …

The purpose of this study was to compare the structural and physical properties between
normal bovine milk and A2 bovine milk fermented using commercial fermentation bacteria …

The low solubility of carotenoids is one of the main challenges for the food industry.
Nanoemulsions may be a favorable approach for expanding the application of bioactive …

The consumption of milk and derivatives is part of the diet of a large part of the population.
The substantial demand for dairy products has prompted the industry to expand its product …

The food industry is looking for substitutes for sucrose in food items due to the excessive
consumption of products with added sugar and the demand for healthier products …

Water mobility was assessed in acidified milk model systems made from casein and whey
protein ingredients using low-field nuclear magnetic resonance (LF-NMR). Two water pools …

The purpose of this study was to investigate the post-heating induced changes in the textural
and sensory characteristics of stirred fermented milk. The textural and rheological properties …