Food foams may be defined as products containing a gaseous phase stabilized in a matrix containing water and proteins. The rheology of a foam can be altered by how the air bubbles inside are organized, its size and shape, ...

This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological ...

a b s t r a c t Spray Drying (SD) was used to obtain Aloe vera powder from fresh plants. The powder was reconstituted in an aqueous medium and its rheological properties, particle size distribution (PSD), thermal ...

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they ...

This work describes the polyelectrolyte complexation between polyquaternium cellulose (PQ-10) and chondroitin 4-sulfate (C-4S), an important structural component of cartilages. The complex shows different behaviors with ...

This study evaluated the effect of some natural additives and the structure imparted by them on microbial growth and rheological characteristics in acidic model foods with reduced glycidic content. Systems were formulated ...