Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

“…One of the potential applications of these fibres is the use as a food texturizing and stabilizing agent (Perumal et al, 2022). Recently, the addition of cellulose nanofibers generated from citrus fibre using HPH at pressure levels from 90 to 120 MPa to food products (such as mayonnaise, tomato soup and skimmed milk) was shown to have an increasing effect on the viscosity and elastic properties (the latter evaluated by G') of the food products (Blok, Bolhuis, Arnaudov, et al, 2023;.…”

Estudos reológicos e de blindagem eletromagnética de tinta acrílica comercial modificada com goma xantana e negro de fumo

“…Os maiores valores da tensão limite foram obtidos em baixas concentrações de GX. Blok (2023) estudou o efeito de diferentes espessantes em composição de maionese e observou o efeito da goma xantana na elevação dos parâmetros reológicos.…”

Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic Lacticaseibacillus rhamnosus strain

“…Therefore, thickeners are generally used as alternatives to modify the structure, texture and avor perception of the food matrix. 5 Starch and prebiotics such as inulin and fructo-oligosaccharides (FOSs) can be used as fat replacers in low-fat dairy products since they possess gelling capacity with water and give mouthfeel and texture similar to fat. 6,7 Water chestnut (Trapa natans) is a free-oating plant that grows in water bodies, is rich in functional polyphenols and belongs to the family Trapaceae.…”