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Interfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface
(Wiley, 2023)
This work aims to determine the importance of the interfacial attributes on the emulsion stability of casein and five different non-starch polysaccharides (NSPs) and to compare the interfacial rheological properties at the ...
Development of gluten‑free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder fow properties
(2023)
This study reports the development of new gluten-free (GF) cake formulations with quinoa flour, potato and tapioca starch as an alternative to commercial GF foods. The GF flour was characterised in terms of oil and water ...