Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: egg white microgels-based high-phase emulsion as a texture modifier

Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printing

Characterization of alginate-crystalline nanocellulose composite hydrogel as polyphenol encapsulation agent

Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthin

Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method

Preservation strategies for processed grass carp products: analyzing quality and microbial dynamics during chilled and ice temperature storage

Controlled shape morphing of potatoes and carrots during drying using a novel stamping approach

Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential

Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation

Innovative 3D printed multigrain rice and silver carp surimi diets: rheological, textural, and nutritional solutions for the elderly with dysphagia

The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models

Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum

Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention

Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: color, oxidative stability and microstructure

Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels

Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods

Preparation and characterization of homogeneous blend of dietary fiber and starch based on ionic liquids

Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules

Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments

Unlocking the potential of rice bran through extrusion: a systematic review