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 …

Obesity is one of the leading causes of preventable deaths. Development of satiety-
enhancing foods is considered as a promising strategy to reduce food intake and promote …

Highlights•Systematic review was conducted on relating oral tribology to sensory
perception.•Friction coefficient (μ) is measured using various surfaces and testing …

Food hydrogels are important materials having great scientific interest due to
biocompatibility, safety and environment-friendly characteristics. In the food industry …

Biocompatible microgels have been demonstrated to act as excellent lubricants, however,
the influence of the continuum on their overall mechanical performance has been neglected …

Soy protein can be an effective fat replacer in ice cream due to its contribution to the
viscosity and foaming ability. In this study, we investigated the individual effect of soy protein …

Gels refer to the soft and flexible macromolecular polymeric materials retaining a large
amount of water or biofluids in their three-dimensional network structure. Gels have attracted …

The aim of this study was to understand the influence of the size of soft beads embedded in
layered hydrogels on mechanical performance as well as sensory discrimination and …

This systematic review with meta‐analyses aimed to identify the sensory and physical
characteristics of foods/beverages which increase satiation and/or decrease/delay …

Polysaccharides have been isolated at pH 6.0 or 2.0 from fruits and leaves of two varieties of
baobab (Adansonia digitata L.). The isolation protocol was designed to study the influence …