All Stories

  1. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects
  2. Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation
  3. Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers
  4. Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures
  5. Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods
  6. Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions
  7. Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions
  8. Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation
  9. Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids
  10. Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions
  11. Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties
  12. Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions
  13. Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule–fat droplet mixtures
  14. Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods
  15. Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch
  16. Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry
  17. Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules