As an essential food ingredient with good nutritional and functional properties and health
benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good …

Background Canning or cooking pulse seed in water produces a solution that, when
separated from the seed, has utility as a plant-based rheological additive for food …

This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in
different proportions of 0–10%) to improve the rheological, textural, and sensory …

Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols,
dietary fibre and antioxidants. In contrast, ice cream is a poor source of these …

This study aimed at evaluating the techno-functionalities of chickpea cooking water
(aquafaba, AF) produced from dry chickpeas, and investigating its application in a model …

In-mouth texture largely determines the acceptability of ice cream, making it a key quality
factor. Its perception involves movements of the tongue and other oral structures while the …

Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out
using three different extraction methods: classical solvent extraction (CSE), ultrasound …

The aim of this study was to investigate the structural, physicochemical, and rheological
properties of soy and sesame milk‐based ice cream in order to optimize its formula. The …

In this study, the effect of wheat germ protein hydrolysates (WGPH) on physicochemical and
sensory properties of frozen yogurt was investigated. For this purpose, first, the WGPH was …

Abstract Pea (Pisum sativum, L.) proteins (PP) were hydrophobically modified by N-
substitutions with succinic anhydride (SA), n-octenyl succinic anhydride (OSA) and …