Starch is one of the most common and abundantly found carbohydrates in cereals, roots,
legumes, and some fruits. It is a tasteless, colorless, and odorless source of energy that is …

Plasma activated water (PAW) is an advanced technology that has gained intensive
attention being protecting the food products from physical, chemical, and biological …

To investigate the effect of hydrocolloids on oil penetration and distribution in fried batter-
breaded fish nuggets (BBFNs), sodium carboxymethyl cellulose (CMC-Na), guar gum (GG) …

Moderate electric field (MEF) was employed to sunflower protein isolate (SPI) and sodium
caseinate (CAS) to change their structural and thermo-physical properties with a non …

The present study was designed to determine the hydrocolloidal properties and synergistic
effect of a novel compound gel prepared under specific physical gelling conditions using …

Differential scanning calorimetry (DSC) coupled with machine-learning tools (random forest,
gradient boosting machine, and multilayer perceptron, RF, GBM, MLP) were used to detect …

Present work evaluated the extraction yield and quality of protein from defatted sesame meal
(DSM) using ultrasound-assisted extraction (UAE), low-temperature microwave-assisted …

The effect of pH-shifted isolated insect proteins (IIP) on a myofibrillar protein (MP) gel was
studied. When extracted the protein of Allomyrina dichotoma, pH of insect was shifted to pH …

Investigating the glass transition temperature (Tg) of fried foods helps comprehend their
physiochemical, and thermal characteristics, which are crucial in controlling their quality …

The scientific and industrial interest in antimicrobial nano-carriers has significantly increased
in recent years due to post-processing contamination. Liposomes are considered as …