Found: 6
Select item for more details and to access through your institution.
Influence of cellulose and pectin on anisotropic texture of high‐moisture meat analogue from soy protein isolate.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7619, doi. 10.1111/ijfs.17549
- By:
- Publication type:
- Article
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12852
- By:
- Publication type:
- Article
Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 6, p. 835, doi. 10.1111/jtxs.12784
- By:
- Publication type:
- Article
High moisture extrusion of meat analogues using mung bean (Vigna radiata L.) protein and flour blends: investigations on morphology, texture and rheology.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 4, p. 1922, doi. 10.1111/ijfs.16334
- By:
- Publication type:
- Article
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 4, p. 4101, doi. 10.1111/1541-4337.12791
- By:
- Publication type:
- Article
Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 2, p. 367, doi. 10.1007/s11947-011-0667-7
- By:
- Publication type:
- Article