Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its
chemical composition, molecular structure, and degree of hydration, the behavior of DF may …

Dietary fiber has attracted interest due to its well-known physiological and functional
properties. Several sources of this compound have been evaluated; however, the use of non …

Pectin-rich dietary fibers were prepared from citrus peel through alkaline hydrogen peroxide
treatment (AHP-CF) or homogenization treatment (H-CF). Structural and physicochemical …

Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched
excessively in the last decade. Yet, no comprehensive knowledge base has emerged …

Intestinal delivery of probiotics to modulate microbiome compositions has potential effects
on the treatment of plenty of human diseases. However, the gastric acid in the stomach can …

Myofibrillar proteins (MPs) of chicken breast were generally insoluble in water. The potential
of high-pressure homogenization (HPH) to solubilize chicken breast MPs in water was …

This research evaluated the effects of enzymatic-chemical extraction (EC-SDF), subcritical
water extraction (SW-SDF), and ultrasonic-chemical extraction (UC-SDF) processes on the …

Tomato residue fibers obtained after derosination and deproteinization were processed by
high-speed homogenization (HSH) and high-pressure homogenization (HPH), and their …

Oleogels have been proposed as suitable systems for replacing unhealthy saturated fats in
food preparations. This study aimed to structure sunflower oil through capillary suspensions …

Chemical cross-linking and high pressure homogenization are two methods to improve
techno-functional properties of pectin. In this study, the effect of high pressure …