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Application of Aqueous Saline Process to Extract Silkworm Pupae Oil (Bombyx mori): Process Optimization and Composition Analysis.
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- Foods, 2022, v. 11, n. 3, p. 291, doi. 10.3390/foods11030291
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- Article
Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2581, doi. 10.1111/ijfs.16997
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- Article
Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice ( Oryza sativa L.) cv. Khao Dawk Mali 105.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 10, p. 2283, doi. 10.1111/ijfs.12544
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- Article
Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound‐, microwave‐, and freeze–thaw‐assisted methods.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 1, p. 383, doi. 10.1002/jsfa.12929
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- Article
Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4423, doi. 10.1002/jsfa.7653
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- Article