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Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3818, doi. 10.3390/foods12203818
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- Article
Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182722
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- Article
Physicochemical Changes and Antioxidant Activity Prediction Model of Corn/Ginger-Based Extrudates during a Long Term Storage.
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- Food Science & Technology Research, 2015, v. 21, n. 5, p. 715, doi. 10.3136/fstr.21.715
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- Article
Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel.
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- Food Science & Technology Research, 2015, v. 21, n. 4, p. 597, doi. 10.3136/fstr.21.597
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- Article
Effect of pullulanase debranching on complexation, structure, digestibility, and release of starch‐ascorbyl palmitate inclusion complexes.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14878
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- Article
Effect of water cooling treatment on structure and cooking characteristics of frozen extruded whole buckwheat noodles.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6298, doi. 10.1111/ijfs.17368
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- Article
Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5708, doi. 10.1111/ijfs.15089
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- Article
Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3533, doi. 10.1111/ijfs.14686
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- Article
Structures and properties of chicken myofibrillar protein gel induced by microwave heating.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 7, p. 2691, doi. 10.1111/ijfs.14522
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- Article
Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 12, p. 2604, doi. 10.1111/ijfs.13547
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- Article
Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6500, doi. 10.1002/jsfa.9929
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- Article
Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality.
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- Journal of Food Science & Technology, 2023, v. 60, n. 1, p. 292, doi. 10.1007/s13197-022-05614-x
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- Article
Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch.
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- Journal of Food Science & Technology, 2022, v. 59, n. 11, p. 4405, doi. 10.1007/s13197-022-05520-2
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- Article
The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch.
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- International Journal of Food Engineering, 2017, v. 13, n. 5, p. 96, doi. 10.1515/ijfe-2017-0001
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- Article
PSO‐based BP‐ANN predictive model of <italic>S. Typhimurium</italic> in processing of surimi with citric acid.
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- Journal of Food Safety, 2018, v. 38, n. 1, p. 1, doi. 10.1111/jfs.12420
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- Article
Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate.
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- Starch / Staerke, 2020, v. 72, n. 3/4, p. 1, doi. 10.1002/star.201900168
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- Article
A Comparative Study on the Structure and Properties of α‐amylase‐ and Pullulanase‐Modified Starch‐Polyvinyl Alcohol‐Based Nanocomposite Films.
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- Starch / Staerke, 2019, v. 71, n. 7/8, p. N.PAG, doi. 10.1002/star.201800287
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- Article
Characterization of Soybean Protein Adhesives Modified by Xanthan Gum.
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- Coatings (2079-6412), 2018, v. 8, n. 10, p. 342, doi. 10.3390/coatings8100342
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- Article
Effects of whey and soy protein addition on bread rheological property of wheat flour.
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- Journal of Texture Studies, 2018, v. 49, n. 1, p. 38, doi. 10.1111/jtxs.12275
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- Article
A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/2618020
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- Article