Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing,
including bakery, dairy, meat products and beverages. In this context, this review …

This paper provides an overview of recent advances in the application of hydrocolloids in
food fillings formulations. Different types of plant-based, animal-based, and microorganism …

Currently there is a growing interest from the food industry in obtaining inulin for its possible
use in the elaboration of functional foods. A set of optimum extraction conditions was …

Many baked products, except for bread,(ie, cakes, cookies, laminated pastries, and so on)
generally contain high levels of fat in their formulas and they require different bakery fats that …

Abstract 3D printing technology has been widely used in food processing with its
advantages of customized food design, personalized nutrition design, and simplified food …

Bakery products are an important sector of the food industry globally and are part of the
regular diets of many people. Texture encompasses many product characteristics and plays …

Concentrated emulsions were prepared at a fixed oil concentration (50 wt%) using faba
bean protein isolates (FPI) as an emulsifier and texturizer. Effects of FPI concentration (1, 3 …

Emulsion gels, also known as gelled emulsions or emulgels, have garnered great attention
both in fundamental research and practical applications due to their superior stability …

The issue of the adverse effects of trans-fatty acids has become more transparent in recent
years due to researched evidence of their link with coronary diseases, obesity or type 2 …

Inulin is a prebiotic carbohydrate widely used in food industry due to its health benefits and
unique rheological properties. For the first time, this study explores the potential of natural …