Found: 12
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Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 9, p. 1, doi. 10.1007/s00217-024-04542-8
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- Article
Influence of High Hydrostatic Pressure and Pulsed Electric Field Treatment on Moisture Absorption of Wheat Grains.
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- Chemie Ingenieur Technik (CIT), 2024, v. 96, n. 8, p. 1098, doi. 10.1002/cite.202200034
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- Article
Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 4, p. 2323, doi. 10.3390/app13042323
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- Article
The Effect of High-Pressure Pre-Soaking on the Water Absorption, Gelatinization Properties, and Microstructural Properties of Wheat Grains.
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- AgriEngineering, 2022, v. 4, n. 4, p. 1153, doi. 10.3390/agriengineering4040071
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- Article
Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 20, p. N.PAG, doi. 10.3390/app122010590
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- Article
Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 3, p. 2399, doi. 10.1007/s11694-020-00767-9
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- Article
Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 10, p. 4611, doi. 10.3390/app11104611
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- Article
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking.
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- Foods, 2020, v. 9, n. 12, p. 1900, doi. 10.3390/foods9121900
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- Article
Untersuchungen der Wechselwirkungen zwischen Secalinen und Arabinoxylanen hinsichtlich der Gebäckqualität von Roggenbrot.
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- Berichte aus dem Julius Kühn-Institut, 2020, n. 208, p. 37
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- Article
Charakterisierung der Wechselwirkungen von Roggeninhaltsstoffen im Hinblick auf das sogenannte Trockenbacken von Roggenbrot.
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- Berichte aus dem Julius Kühn-Institut, 2018, n. 193, p. 50
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- Article
Fat crystal network structures have a strong influence on properties of fat-based barrier layers.
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- European Journal of Lipid Science & Technology, 2015, v. 117, n. 11, p. 1792, doi. 10.1002/ejlt.201400576
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- Article
Stereology for pores in wheat bread: statistical analyses for the Boolean model by serial sections.
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- Journal of Microscopy, 1991, v. 162, n. 2, p. 231, doi. 10.1111/j.1365-2818.1991.tb03133.x
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- Article