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In vitro digestion of emulsified lard‐based diacylglycerols.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 8, p. 3386, doi. 10.1002/jsfa.10968
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- Article
Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 10, p. 3910, doi. 10.1002/jsfa.10433
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- Article
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage.
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- Czech Journal of Food Sciences, 2023, v. 41, n. 3, p. 196, doi. 10.17221/111/2022-CJFS
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- Article
Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch.
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- Food Biophysics, 2021, v. 16, n. 3, p. 395, doi. 10.1007/s11483-021-09676-w
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- Article
Research Progress of Meat Product Flavor Based on Molecular Sensory Science.
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- Science & Technology of Food Industry, 2024, v. 45, n. 6, p. 352, doi. 10.13386/j.issn1002-0306.2023040114
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- Article
Construction of Training Mode of Professional Postgraduates in Food Specialty Based on 'Double First-class' and Rural Revitalization.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 489, doi. 10.16426/j.1009-7848.2024.02.044
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- Article
Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.
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- Foods, 2024, v. 13, n. 3, p. 410, doi. 10.3390/foods13030410
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- Article
Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 6, p. 2752, doi. 10.1002/jsfa.12290
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- Article
Prognostic Factors and Clinical Outcomes in Patients with Blast Phase Chronic Myeloid Leukemia.
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- Clinical Laboratory, 2024, v. 70, n. 7, p. 1280, doi. 10.7754/Clin.Lab.2024.231206
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- Article
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup.
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- Polish Journal of Food & Nutrition Sciences, 2024, v. 74, n. 1, p. 26, doi. 10.31883/pjfns/178516
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- Article