Food proteins are important nutrients for human health and thus make significant
contributions to the unique functions of different foods. The modification of proteins through …

Ultra high pressure homogenization (UHPH) is a non-thermal processing technique for the
food functional properties modification. The objective of this study was to investigate the …

Watermelon seeds are one of the commonly generated fruit wastes but have the potential to
be utilized for different functional food formulations due to the presence of a substantial …

The effects of sugar substitutes on rheological characteristics of compound milk chocolate
using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents …

Abstract Background and Objective: Prebiotics are food ingredients that induce the growth or
activity of beneficial bacteria (Bifidobacteria and Lactobacilli). Galactooligosaccharide and …

White chocolate, which does not contain cocoa mass, is less healthy than dark and milk
chocolate. Due to its milk content, white chocolate can also cause issues for those with …

Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft
speed and refining time on the physical quality parameters (particle size, colour and steady …

This is the first study in which the effect of degree of polymerization (DP)(˂ 10 and≥ 23) of
inulin (6.00, 9.00, and 12.0/100 g) on main quality parameters (color, texture, water activity …

The refining of an anhydrous hazelnut and cocoa paste in a pilot stirred ball mill was
characterized by using a design of experiments approach. Data from a central composite …

The impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and
14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on …