Found: 7
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Tomographical, rheological, and structural effects of soy protein concentrate in a gluten‐free extruded noodle system.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 745, doi. 10.1111/jtxs.12766
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- Article
Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 14, p. 6036, doi. 10.1002/jsfa.11260
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- Article
Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 11, p. 3727, doi. 10.1002/jsfa.8235
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- Article
Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat.
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- Foods, 2021, v. 10, n. 6, p. 1351, doi. 10.3390/foods10061351
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- Article
Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 5, p. 2262, doi. 10.3390/app11052262
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- Article
Artificial intelligence‐based prediction of the rheological properties of hydrocolloids for plant‐based meat analogues.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5114, doi. 10.1002/jsfa.13334
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- Article
Retrogradation‐induced physicochemical changes in pre‐cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 2406, doi. 10.1002/jsfa.13125
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- Article