Starch and gluten, the most important macromolecules in wheat flour, vary in thermal
properties. The thermal behavior of starch, gluten and their complexes during the …

Bread dough and bread are dispersed systems consisting of starch polymers that interact
with other flour components and added ingredients during processing. In addition to gluten …

This study examined the effects of different gums viz. gum arabic (GA), guar gum (GG), k-
carrageenan gum (KG), and xanthan gum (XG) on rheological and 3D printing …

Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

Curdlan has been applied to weaken the quality deterioration of frozen cooked noodles
(FCN) during frozen storage. However, the underlying mechanism is still unclear. In this …

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with
water, it undergoes several transformations during heating and/or cooling making it an …

NMR spectroscopy is used to study the structure and composition of diverse food materials
including starch, which is utilised in food and other industries. NMR spectroscopy has been …

Marbling is one of the most important traits determining the quality of meat, and the richness
of marbling is often considered by consumers as the primary factor when buying meat in …

Animal or plant-based meat products are typically stored and transported using freezing.
Freezing-thawing cycles can lead to detrimental changes in the texture, appearance, and …

Characterizing the hygroscopic behavior of macromolecular assemblies is crucial for
understanding biological processes as well as to develop tailor-made polysaccharides …