
Innovative platform combining kappa/iota-carrageenan gel networks with capillary stabilization to create sugar-reduced foods without compromising texture and stability. Ideal for snack components, gelled inclusions, and ...
Innovative carrageenan–wax hybrid coatings offer superior particle adhesion in water, enabling robust and responsive surface interactions. These coatings provide flexible control over particle attachment through temperat...
Explore advanced oleogels designed from solid fats and polyglycerol esters, offering tunable structuring behavior for confectionery. This innovative approach enhances texture, stability, and sensory performance while ens...