Results 81 to 90 of about 5,559 (196)

Distinct Temporal Mouthfeel in Dairy and Plant‐Based Milk Is Related to Their Rheological and Tribological Spectra

Journal of Texture Studies, Volume 57, Issue 4, August 2026.
Integrating microstructure, rheology, and tribology with sensory evaluation methods that capture dynamic changes in mouthfeel perception provides new insights into the gaps in sensory performance between plant‐based and conventional dairy products. ABSTRACT Despite an expanding market for plant‐based milks (PBMs), replicating the techno‐functional ...
James Makame, Gunalan Dhamodharan, Hitarthi More, Joe Biju Joseph, Jonathan P. Rothstein, Alissa A. Nolden   +5 more
wiley   +1 more source

Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

Frontiers in Sustainable Food Systems
This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese.
Mian Shamas Murtaza, Mian Shamas Murtaza, Aysha Sameen, Abdur Rehman, Nuzhat Huma, Fatma Hussain, Shahzad Hussain, Ilaria Cacciotti, Sameh A. Korma, Sameh A. Korma, Salam A. Ibrahim, Yong Kun Ma   +11 more
doaj   +1 more source

Efficacité des conservateurs acides et hydrocolloïdes alimentaires sur la durée de conservation du lait cru à température ambiante

Revue Nature et Technologie
The present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C).
AGANZE MULUME Dominique , BUCHAGUZI MUZUSANGABO Daniel , MUGISHO ZIRHUMANA Janvier, BRIGATTI Thomas , WEREMUBI MWISHA Sage , KANYERE KAZIGE Orthence , KALUMUNA BARHASHISHWA Jacques , NSAMBU MUKONDUASUMU Pascal   +7 more
doaj   +2 more sources

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]

Int J Food Sci
Alibekova Z, Bayisbayeva M, Shamsudin R, Bakhtybekova A, Alibekov R, Aimenov Z.   +5 more
europepmc   +1 more source

Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy Products. [PDF]

Foods
Chaikwang T, Li H, Siriamornpun S.
europepmc   +1 more source

Ultrasonic driven resveratrol induced egg-derived amyloid-like fibrils hydrocolloids for stabilizing aqueous cyanidin-3-O-glucoside. [PDF]

Ultrason Sonochem
Han X, Zhu C, Shen Y, Ai M, Ha L.
europepmc   +1 more source

Editorial: Rheological properties of functional and future foods. [PDF]

Front Nutr
Yazar G, Demirkesen I, Duvarci OC, Rosell CM.   +3 more
europepmc   +1 more source

Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink. [PDF]

Front Nutr
Omedi JO, Chen C, Uriho A, Zhang S, Liang L, Zou Q, Xu Y, Zhang M, Wang Y, Huang W.   +9 more
europepmc   +1 more source

Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. [PDF]

Molecules
Biney E, Wang M, Cheong KL.
europepmc   +1 more source

Process optimization of centrifugal dehydration-hydrocolloid pretreatments for quality preservation of frozen kimchi. [PDF]

Sci Rep
Choi YJ, Kim HE, Lee MJ, Kim M, Park SJ, Choi JY, Kang M, Park SH, Lee MA.   +8 more
europepmc   +1 more source