Rheological Properties of Functional and Future Foods

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ORIGINAL RESEARCH

Accepted on 23 Jun 2025

Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: Impact on γ-Aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties

Angelo Uriho
Jacob Ojobi Omedi
Cheng Chen
Kaiwen Chen
Shuning Zhang
Li Liang
Yan Xu
Ning Li
Weining Huang

doi 10.3389/fnut.2025.1622745

ORIGINAL RESEARCH

Published on 04 Nov 2022

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

Carla Graça
Anabela Raymundo
Isabel Sousa

doi 10.3389/fnut.2022.934602

2,648 views
4 citations

ORIGINAL RESEARCH

Published on 29 Jul 2022

The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough

Shengyue Shan
Da Chen
Enrico Federici
Owen G. Jones
Osvaldo H. Campanella

doi 10.3389/fnut.2022.909877

3,219 views
15 citations

ORIGINAL RESEARCH

Published on 22 Mar 2022

Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities

Leticia Montes
Cristina M. Rosell
Ramón Moreira

doi 10.3389/fnut.2022.866789

3,975 views
9 citations

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Frontiers in Nutrition

Frontiers in Nutrition

Nutrition and Food Science Technology

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