4 Matching result for "Food Rheology "
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Market Insight
Beyond Gums: Pea Starch as the Clean Label Architect of Plant-Based Milk
Native pea starch functions as a clean label stabilizer in plant-based milk, delivering creamy mouthfeel, particle suspension, and heat stability without gums. Its high-amylose structure supports smooth texture, reduced sedimentation, and barista-ready performance in dairy-free beverages....
08 January 2026
News
The Melt Code: How Acetate Buffering is Unlocking
Acetate buffering systems improve protein plasticization, melt behavior, and stretch in plant-based cheeses while delivering clean label flavor and preservation....
08 January 2026
Insight
The Rheology of Comfort: Potato Starch Viscosity in Instant Soups
Potato starch provides high viscosity, silky mouthfeel, fast hydration, and clean flavor release in instant soups, outperforming corn and wheat starches....
07 January 2026
Insight
From Gummy to Gritty: The Rheological and Sensory Divergence of Pulse vs. Tuber Starches
Explore how pea starch and potato starch differ in amylose content, retrogradation, texture, syneresis, and flavor release across food applications....
07 January 2026