Fish gelatin (FG) and κ-carrageenan (KC) were mixed to simulate the physicochemical
properties of porcine gelatin (PG). The effects of the mixing ratio between FG and KC on the …

This review summarised the compositional, thermal, and rheological properties and food
applications of chestnut (Castanea spp.) flour systems. The compositional, structural, and …

Nutritionally, particle size has significant impact on food digestibility in the gastrointestinal
system. Controlling the rheological behaviors of particles in dispersion has been of major …

Wheat (Triticum aestivum L.) is one of the most important food grains worldwide, mainly
consumed in the form of wheat flour or flour‐based foods. Milling reduces the particle size of …

The influence of the addition of four legume flours, chickpea, broad bean, common bean and
red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50: 50: 0-control …

This study examined the effect of κ-carrageenan (κ-C) at various concentrations on the
rheological properties of a model cake flour system. Increasing the κ-C concentrations in …

The development of wheat‐based foods that are enriched with proteins is increasingly
popular due to consumer demand regarding food nutritional content and quality. This study …

BACKGROUND: Maize, one of the suitable grains for coeliac consumption, is, together with
rice, the most cultivated cereal in the world. However, the inclusion of maize flour in gluten …

The rheological and thermal properties of wheat flour are important for eating and
processing quality of flour-based foods. These properties are in part affected by the structure …

Abstract Effect of particle size on compositional, functional, pasting, thermal and rheological
properties of commercial water chestnut flour (WCNF) was studied. The water holding …