Consumer demand for healthier foods with improved taste and convenience has urged the
food industry to develop functional foods added with bioactive ingredients that can …

Approaches to solving viscoelastic problems have received extensive attention in recent
decades as viscoelastic materials have been widely applied in various fields. An overview of …

Hybrid gels (HGs) are double-component systems resulting from the combination of oleogel
and hydrogel. The ratio of hydrogel to oleogel is one of the most effective parameters on the …

Bigels have drawn more attention recently than other carriers because of their improved
storage stability and potential for longer intestinal release. Due to their poor solubility, quick …

Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk
solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of …

In this work, microcapsules were developed by the complex coacervation of sodium
caseinate and pectin as a carrier for saffron extract. Parameters such as Zeta potential …

A detailed rheological study was performed on four commercial chocolate samples
containing similar solids particle sizes. Two dark chocolates with different cocoa content, a …

The processing parameters have a crucial influence on the stability and sensory quality of
beverages. The focus of this study is to observe the rheological behavior, particle size …

Tabletop sweeteners play an essential role in calorie-restricted and low-sugar diets. Thus,
this work aims to characterize by thermal analysis, SEM, and rheology, powder tabletop …

In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3
(ω3) polyunsaturated fatty acids (PUFAs) and probiotics (L. plantarum 299v and L …