The demand for the production of high quality and safe food products has been ever
increasing. Consequently, the industry is looking for novel technologies in food processing …

Abstract Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced
design route for oil structuring that shows promising applications in the pharmaceutical …

Today sonication process is used as a new green tool with unique impacts on foods
preservation and processing. Ultrasonic modification is an appropriate strategy to obtain …

This research aimed to analyze the impacts of sonication on the rheological properties and
color indexes of aqueous solutions of Basil seed gum (BSG), Lallemantia seed gum (LSG) …

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat
mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great …

The effect of nano-TiO 2 particle size on the properties of starch-based wood adhesives was
studied in this work. Our findings indicate that a smaller size of nano-TiO 2 particles …

This work aimed to examine the impacts of ultrasonic treatments (40 kHz) at different
intensities (0, 75, and 150 W) and time (0, 5, 10, 15, and 20 min) on the rheological …

The effect of low frequency (20 kHz) ultrasonication at varying amplitude (20%, 30%, 40%
for 30 min) on the morphological, functional, rheological, and thermal characteristics of rice …

Modifying food texture is a valuable approach to enhancing the quality of life for patients with
dysphagia. Incorporating thickened soy protein-based liquid systems (SPLS) into their diet …

Dispersion of Basil seed gum has high viscosity and exhibits shear-thinning behavior. This
study aimed to analyze the influence of microwave treatment (MT) at various time intervals …