Found: 13
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Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit.
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- Food Science & Nutrition, 2024, v. 12, n. 2, p. 1268, doi. 10.1002/fsn3.3840
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- Article
Application of cellulose and cellulose derivatives in smart/intelligent bio-based food packaging.
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- Cellulose, 2023, v. 30, n. 16, p. 9925, doi. 10.1007/s10570-023-05520-1
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- Article
Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant.
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- Food Science & Nutrition, 2023, v. 11, n. 6, p. 3329, doi. 10.1002/fsn3.3318
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- Article
Potential Application of Hydrocolloid-Based Oleogel and Beeswax Oleogel as Partial Substitutes of Solid Fat in Margarine.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 23, p. 12136, doi. 10.3390/app122312136
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- Article
Emerging technologies in combination with probiotics for aflatoxins removal: an updated review.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 9, p. 5712, doi. 10.1111/ijfs.15926
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- Article
Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 2159, doi. 10.1111/ijfs.15555
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- Article
Characterization of physicochemical and antimicrobial properties of plasma‐treated starch/chitosan composite film.
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- Packaging Technology & Science, 2021, v. 34, n. 7, p. 385, doi. 10.1002/pts.2559
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- Article
Treatment of starch films with a glow discharge plasma in air and O<sub>2</sub> at low pressure.
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- Food Science & Technology International, 2021, v. 27, n. 3, p. 276, doi. 10.1177/1082013220948641
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- Article
Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability.
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- Food Science & Biotechnology, 2020, v. 29, n. 12, p. 1685, doi. 10.1007/s10068-020-00836-1
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- Article
Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 5, p. 485, doi. 10.1002/aocs.12341
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- Article
Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method.
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- Journal of Texture Studies, 2020, v. 51, n. 2, p. 290, doi. 10.1111/jtxs.12469
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- Article
Temperature dependence of stability, steady and dynamic rheological properties of oil-in-water emulsions stabilized by gum tragacanth.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1627, doi. 10.1007/s11694-019-00079-7
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- Article
The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth.
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- Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 7, p. 795, doi. 10.1002/aocs.12248
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- Article