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The food industry relies increasingly on soluble fibre to formulate products with superior structural properties, mouthfeel and potential health benefits. In this paper, we have compiled experimental data from a wide range of high-solid foodstuffs in order to demonstrate the utility of fibre inclusion in such preparations. Recent studies have mapped out the structural properties of soluble-fibre polysaccharides...
The effect of alginate with distinct content of guluronate sequences on the structural properties and in vitro digestion of rice dough has been investigated. Materials were engineered to serve as a model system of instant soup-based rice noodles available in the market. Alginate set externally with calcium within the dough matrix reduced cooking loss and soluble starch leakage following boiling of...
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