Every year, agrifood activities generate a large amount of plant byproducts, which have a
low economical value. However, the valorization of these byproducts can contribute to …

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat
mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great …

The aim of this study is to investigate the effects of various particle sized and different
amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers …

This study aims at development of a new method to form emulsion-based yoghurt like gels
from, but not limited to hazelnut. For this purpose, hazelnut slurries with varying solid content …

In this research, the different methods (acid extraction, alkaline extraction and enzymatic
extraction) were used to extract soluble dietary fiber (SDF) from pomegranate peel and …

In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan
were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied …

The production and stabilization of food-grade emulsions by using plant-derived particles
have gained great attention due to the increasing demand for sustainable and plant-based …

The aim of this study is to optimize the esterification of nanofibers with caproyl/lauroyl
chlorides at different substitution degrees'(DS) and to investigate the usage of nanofiber …

As a natural emulsifier, rice bran dietary fiber (RF) had promising prospects in stabilizing
O/W emulsion, which could be considered as an effective fat substitute. However, the …

Soybean hull is an agroindustrial waste which has not been fully studied as a food
ingredient. The aims of this work were to obtain insoluble fibers from soybean hull and to …