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Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate.
- Published in:
- Food Biophysics, 2023, v. 18, n. 4, p. 606, doi. 10.1007/s11483-023-09805-7
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- Article
Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues.
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- Food Biophysics, 2022, v. 17, n. 2, p. 137, doi. 10.1007/s11483-021-09692-w
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- Article
Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density.
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- Food Biophysics, 2021, v. 16, n. 3, p. 346, doi. 10.1007/s11483-021-09673-z
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- Article
Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions.
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- Food Biophysics, 2016, v. 11, n. 3, p. 292, doi. 10.1007/s11483-016-9441-8
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- Article
Microencapsulation of Lactobacillus acidophilus CGMCC1.2686: Correlation Between Bacteria Survivability and Physical Properties of Microcapsules.
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- Food Biophysics, 2015, v. 10, n. 3, p. 292, doi. 10.1007/s11483-014-9389-5
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- Article
Role of fluid cohesiveness in safe swallowing.
- Published in:
- NPJ Science of Food, 2019, v. 3, n. 1, p. N.PAG, doi. 10.1038/s41538-019-0038-8
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- Publication type:
- Article
Role of fluid cohesiveness in safe swallowing.
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- NPJ Science of Food, 2019, v. 3, n. 1, p. N.PAG, doi. 10.1038/s41538-019-0038-8
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- Publication type:
- Article
Recent Advances on the Generation, Stabilization, and Potential Applications of Double Emulsions Based on the Microfluidic Strategy.
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- Food Engineering Reviews, 2024, v. 16, n. 1, p. 129, doi. 10.1007/s12393-023-09361-3
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- Article
Effects of conformational ordering on protein/polyelectrolyte electrostatic complexation: ionic binding and chain stiffening.
- Published in:
- Scientific Reports, 2016, p. 23739, doi. 10.1038/srep23739
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- Article
Structure analysis and quality evaluation of plant‐based meat analogs.
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- Journal of Texture Studies, 2023, v. 54, n. 3, p. 383, doi. 10.1111/jtxs.12705
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- Article
Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements.
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- Journal of Texture Studies, 2019, v. 50, n. 5, p. 369, doi. 10.1111/jtxs.12404
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- Article
Perception and measurement of food texture: Solid foods.
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- Journal of Texture Studies, 2018, v. 49, n. 2, p. 160, doi. 10.1111/jtxs.12327
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- Article
The Food Colloid Principle in the Design of Elderly Food.
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- Journal of Texture Studies, 2016, v. 47, n. 4, p. 284, doi. 10.1111/jtxs.12201
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- Publication type:
- Article
Efficient induction of inulin fructotransferase by inulin and by difructose anhydride III in Arthrobacter aurescens SK 8.001.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 991, doi. 10.1007/s00217-013-1962-5
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- Publication type:
- Article
Effect of acidification on the protection of alginate-encapsulated probiotic based on emulsification/internal gelation.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4358, doi. 10.1002/jsfa.7645
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- Article
Characterisation of whey protein isolate-gum tragacanth electrostatic interactions in aqueous solutions.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 5, p. 1220, doi. 10.1111/ijfs.13088
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- Article
Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 5, p. 1066, doi. 10.1111/j.1365-2621.2011.02583.x
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- Article
Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 2, p. 726, doi. 10.1002/jsfa.10685
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- Article
Recent advances in bioactive nanocrystal‐stabilized Pickering emulsions: Fabrication, characterization, and biological assessment.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 2, p. 946, doi. 10.1111/1541-4337.13096
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- Article
Prolamin‐based complexes: Structure design and food‐related applications.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 2, p. 1120, doi. 10.1111/1541-4337.12713
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- Article
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids.
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- Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 6, p. 2955, doi. 10.1111/1541-4337.12621
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- Article
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives.
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- Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 4, p. 1835, doi. 10.1111/1541-4337.12573
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- Article
Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects.
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- Food Frontiers, 2024, v. 5, n. 3, p. 1212, doi. 10.1002/fft2.374
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- Article
The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties.
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- Food Frontiers, 2023, v. 4, n. 2, p. 955, doi. 10.1002/fft2.229
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- Article
Research progress on amyloid fibrils as food ingredients.
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- China Food Additives, 2023, v. 34, n. 1, p. 46, doi. 10.19804/j.issn1006-2513.2023.01.006
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- Article
Changes in Turbidity, Zeta Potential and Precipitation Yield Induced by Persian Gum-Whey Protein Isolate Interactions During Acidification.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12975
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- Article
Material Perspective on the Structural Design of Artificial Meat.
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- Advanced Sustainable Systems, 2021, v. 5, n. 8, p. 1, doi. 10.1002/adsu.202100017
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- Article
Rheological characterization of schizophyllan aqueous solutions after denaturation-renaturation treatment.
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- Biopolymers, 2004, v. 74, n. 4, p. 302, doi. 10.1002/bip.20081
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- Article
Gelation behaviors of schizophyllan-sorbitol aqueous solutions.
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- Biopolymers, 2004, v. 73, n. 1, p. 44, doi. 10.1002/bip.10514
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- Article
Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate.
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- Molecules, 2019, v. 24, n. 21, p. 3856, doi. 10.3390/molecules24213856
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- Article
Erratum to: Hydrogen isotope replacement changes hydration and large scale structure, but not small scale structure, of agarose hydrogel networks.
- Published in:
- 2019
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- Correction Notice
Hydrogen isotope replacement changes hydration and large scale structure, but not small scale structure, of agarose hydrogel networks.
- Published in:
- European Physical Journal E -- Soft Matter, 2019, v. 42, n. 5, p. N.PAG, doi. 10.1140/epje/i2019-11816-9
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- Publication type:
- Article