Beta-Glucan as a Novel Functional Fiber: Functional Properties, Health Benefits and Food Applications by Zeynep Sinangil, Özge Taştan, Taner Baysal

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Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation by Singh Ashmita, Singh Brahma N., Thakur Monika

“…The physicochemical characterization, including rheological behaviour, moisture content, solubility, and particle size distribution, was conducted to establish its potential as a functional ingredient. Functional property assessments, such as emulsifying, stabilizing, water-holding, and foaming capacities, were performed to explore its suitability in food formulations. …”
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