Phase transition issues in the field of foods and drugs have significantly influenced these
industries and consequently attracted the attention of scientists and engineers. The study of …

Over the past years, the shift toward plant‐based foods has largely increased the global
awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) …

This book covers the formation, properties, characterization, and application of different
kinds of colloidal delivery systems that can be utilized within the food industry, including …

This study investigated the effects of trehalose (TH) and sodium pyrophosphate (SPP) on
surimi freezing quality in terms of water migration, ice crystal growth, glass transition and …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

The efficiency of two drying carriers, namely whey protein isolate (WPI) and maltodextrin
(MD), alone or in combination, was evaluated during spray-drying of honey. No powder was …

Market demand for affordable frozen foods has grown due to changes in consumer lifestyle.
The quality of frozen food must be maintained throughout production, storage, transport, and …

BACKGROUND Pea, lentil, faba bean, chickpea and bean proteins are potentially
renewable raw materials for bioplastic production that can be obtained from agricultural …

Salubriousness, sustainability, low environmental footprint, and low production cost make
seaweed an exciting food source for meeting food security and nutritional challenges …

Adsorption isotherms for spray-dried tamarind seed mucilage were determined at 20, 30 and
40° C and fitted to GAB and Caurie sorption models. The sorption properties were estimated …