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Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate.
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- Journal of Dispersion Science & Technology, 2016, v. 37, n. 1, p. 56, doi. 10.1080/01932691.2015.1027907
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- Article
Evaluation of Mass Exchange During Osmotic Dehydration of Plum Using Response Surface Methodology.
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- International Journal of Food Properties, 2010, v. 13, n. 1, p. 155, doi. 10.1080/10942910802256172
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- Article
Physicochemical stability and controlled release of vitamin D<sub>3</sub>-loaded emulsions stabilised by whey protein isolate-basil seed gum conjugates.
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- Journal of Microencapsulation, 2024, v. 41, n. 8, p. 770, doi. 10.1080/02652048.2024.2418615
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- Article
Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction.
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- Journal of Dispersion Science & Technology, 2024, v. 45, n. 11, p. 2226, doi. 10.1080/01932691.2023.2263540
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- Article
Mechanistic Insight Into the Release Kinetics of d‐Limonene From Electrosprayed Alyssum homolocarpum Seed Gum Nanoparticles at Simulated Mouth Conditions.
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- Flavour & Fragrance Journal, 2025, v. 40, n. 1, p. 41, doi. 10.1002/ffj.3810
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- Article
Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 216, doi. 10.1016/j.fbp.2019.11.004
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- Article
Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts.
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- Chemical & Biological Technologies in Agriculture, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s40538-022-00322-2
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- Article
Encapsulation of caffeine in hydrogel colloidosome: optimization of fabrication, characterization and release kinetics evaluation.
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- Flavour & Fragrance Journal, 2016, v. 31, n. 2, p. 163, doi. 10.1002/ffj.3297
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- Article
Microencapsulation of vanillin by spray drying using soy protein isolate-maltodextrin as wall material.
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- Flavour & Fragrance Journal, 2015, v. 30, n. 5, p. 387, doi. 10.1002/ffj.3253
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- Article
Functional properties of granular cold-water swelling maize starch: effect of sucrose and glucose.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 11, p. 2416, doi. 10.1111/ijfs.13222
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- Article
Extraction of inulin from Burdock root ( Arctium lappa) using high intensity ultrasound.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 8, p. 1699, doi. 10.1111/j.1365-2621.2011.02673.x
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- Article
Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 4, p. 713, doi. 10.1111/j.1365-2621.2010.02185.x
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- Article
The rheological properties of ketchup as a function of different hydrocolloids and temperature.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 3, p. 596, doi. 10.1111/j.1365-2621.2008.01868.x
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- Article
Physicochemical and sensory properties of extruded sorghum–wheat composite bread.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 1, p. 370, doi. 10.1007/s11694-017-9649-4
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- Article
Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperature.
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- Journal of Food Measurement & Characterization, 2016, v. 10, n. 1, p. 166, doi. 10.1007/s11694-015-9290-z
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- Article
Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions.
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- Journal of Food Science & Technology, 2022, v. 59, n. 5, p. 1781, doi. 10.1007/s13197-021-05189-z
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- Article
Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull.
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- Journal of Food Science & Technology, 2020, v. 57, n. 11, p. 4054, doi. 10.1007/s13197-020-04439-w
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- Article
Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology.
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- Journal of Food Science & Technology, 2020, v. 57, n. 6, p. 2169, doi. 10.1007/s13197-020-04252-5
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- Article
Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 8, p. 4184, doi. 10.1002/jsfa.12443
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- Article
Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating–cooling rate.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 7, p. 2713, doi. 10.1002/jsfa.8765
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- Article
Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2022, v. 18, n. 5, p. 631, doi. 10.22067/ifstrj.2021.72341.1094
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- Article
Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2022, v. 18, n. 2, p. 330, doi. 10.22067/IFSTRJ.V19I1.88117
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- Article
Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion.
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- Journal of Food Science & Technology, 2018, v. 55, n. 3, p. 1143, doi. 10.1007/s13197-017-3030-9
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- Article
The effect of different emulsifiers on the eggless cake properties containing WPC.
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- Journal of Food Science & Technology, 2016, v. 53, n. 11, p. 3894, doi. 10.1007/s13197-016-2373-y
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- Article
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate.
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- Journal of Food Science & Technology, 2016, v. 53, n. 10, p. 3761, doi. 10.1007/s13197-016-2361-2
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- Article
Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.
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- Journal of Food Science & Technology, 2015, v. 52, n. 3, p. 1480, doi. 10.1007/s13197-013-1133-5
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- Article
The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert.
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- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 121, doi. 10.1111/j.1471-0307.2010.00631.x
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- Article
Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran.
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- International Journal of Dairy Technology, 2009, v. 62, n. 1, p. 19, doi. 10.1111/j.1471-0307.2008.00451.x
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- Article
Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models.
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- Journal of Food Process Engineering, 2021, v. 44, n. 12, p. 1, doi. 10.1111/jfpe.13896
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- Article
OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED ( ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY.
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- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 861, doi. 10.1111/j.1745-4530.2008.00312.x
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- Article
EFFECT OF EMULSIFIERS AND FUNGAL α-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD.
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- Journal of Food Process Engineering, 2009, v. 32, n. 2, p. 187, doi. 10.1111/j.1745-4530.2007.00204.x
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- Article
Effects of glycerol and sorbitol on a novel biodegradable edible film based on Malva sylvestris flower gum.
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- Food Science & Nutrition, 2023, v. 11, n. 2, p. 991, doi. 10.1002/fsn3.3134
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- Article
Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage.
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- Food Science & Nutrition, 2022, v. 10, n. 12, p. 4345, doi. 10.1002/fsn3.3027
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- Article
Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Eurygaster integriceps)‐damaged wheat flour.
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- Food Science & Nutrition, 2022, v. 10, n. 8, p. 2631, doi. 10.1002/fsn3.2868
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- Article
Characterization, Release Profile and Antimicrobial Properties of Bioactive Polyvinyl Alcohol-Alyssum homolocarpum Seed Gum- Nisin Composite Film.
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- Food Biophysics, 2019, v. 14, n. 2, p. 120, doi. 10.1007/s11483-018-09562-y
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- Article
Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design.
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- Food Biophysics, 2015, v. 10, n. 1, p. 39, doi. 10.1007/s11483-014-9356-1
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- Article
Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage.
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- Food Biophysics, 2012, v. 7, n. 1, p. 84, doi. 10.1007/s11483-011-9245-9
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- Article
Effect of Atmospheric Pressure Argon Plasma on Physicochemical, Structural and Rheological Properties of Sorghum Starch.
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- Starch / Staerke, 2023, v. 75, n. 9/10, p. 1, doi. 10.1002/star.202200187
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- Article
Pasting, rheological, and retrogradation properties of starches from dual-purpose sorghum lines.
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- Starch / Staerke, 2017, v. 69, n. 7/8, p. 1, doi. 10.1002/star.201600262
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- Article