Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended ...

The effect of composition and storage time on the rheological and optical attributes of multi-component gels containing locust bean gum (LBG), low acyl (LAG) and high acyl (HAG) gellan gums, was determined using three-component ...

Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential ...

The influence of two different edible coatings on air-drying kinetics and characteristics of pineapple slices was evaluated. Samples were osmotically dehydrated in aqueous solution containing 50 % of sucrose, 4 % of calcium ...