Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …

In recent years, the demand for nutritive, functional and healthy foods has increased. This
trend has induced the food industry to investigate novel technologies able to produce …

This study aimed to produce novel plant-based milk from quinoa with the addition of oat β-
glucan (OGB). The stability of quinoa milk was characterized by zeta potential, particle size …

Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an
oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered …

Micro-/nanoparticle formulations containing drugs with or without various biocompatible
excipients are widely used in the pharmaceutical field to improve the physicochemical and …

Athletes often consume functional beverages in order to improve performance and reduce
oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the …

Abstract β-glucan and inulin-type fructans, considering their beneficial effects on health, are
the favorite dietary fibers in recent years. This review firstly gives information on the health …

Abstract Pressurized Gas eXpanded (PGX) Liquid Technology precipitates and dries
biopolymers using CO 2-expanded organic solvents, producing open-porous materials with …

A novel lime-juice based low-calorie functional beverage was developed by using D-optimal
combined design optimization. For the preparation of the beverage, the following functional …

近年来, β-葡聚糖因其显著的健康功效和良好的功能特性, 被广泛应用到各类食品的生产中. β-
葡聚糖存在于燕麦, 大麦, 青稞和小麦等多种谷物中, 不同谷物源其含量, 分布, 结构 …