Naturally sourced gels from food biopolymers have advanced in recent decades to compare
favourably in performance and breadth of application to their synthetic counterparts. Here …

Background Food polysaccharides are referred to the polysaccharides that have been
approved for industrial usage in formulating food products, where they are generally utilized …

The current study reported novel oil-in-water high internal phase emulsions (HIPEs)
stabilized by oleogel and a protein. Effects of ethyl cellulose (EC, oleogelator) and oil …

Background Texture-modified foods (TMF) are commonly used as a therapeutic strategy for
people with chewing or swallowing difficulties such as the elderly, which is the fastest …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

An important factor in consumers' acceptability, beyond visual appearance and taste, is food
texture. The elderly and people with dysphagia are more likely to present malnourishment …

Much is known about factors affecting rice texture, but the underlying molecular reasons for
the observations are less well understood. Cooked rice displays multiple textural attributes …

Background Many studies have shown that changes in food textures are able to reduce food
intake via longer oral processing and slower eating rate, without a resultant decrease in food …

The third edition of Bubbles, Drops, and Particles in Non-Newtonian Fluids provides
comprehensive coverage of the scientific foundations and the latest advances in particle …

Gels are functional materials with well-defined structures (three-dimensional networks)
assembled from the dispersed colloids, and capable of containing a large amount of water …