Microstructure and texture of yogurt as influenced by fat replacers

Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates

Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt

Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers

Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices

Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material