Found: 10
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Effect of high pressure processing on structural and functional properties of canned aquafaba.
- Published in:
- Food Science & Biotechnology, 2022, v. 31, n. 9, p. 1157, doi. 10.1007/s10068-022-01111-1
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- Article
Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour (Epinephelus coioides) fillets.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.15977
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- Article
Effect of high‐pressure treatment and cellulase‐mediate hydrolysis on functional, rheological and microstructural properties of garden cress seed residual fibre.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 10, p. e1, doi. 10.1111/ijfs.15464
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- Article
Effects of High-Pressure Treatment on Functional, Rheological, Thermal and Structural Properties of Thai Jasmine Rice Flour Dispersion.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12964
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- Article
A Study on the Kinetics of Acrylamide Formation in Banana Chips.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfpp.12739
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- Article
Polylactide/graphene nanoplatelets composite films: Impact of high‐pressure on topography, barrier, thermal, and mechanical properties.
- Published in:
- Polymer Composites, 2021, v. 42, n. 6, p. 2898, doi. 10.1002/pc.26023
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- Article
A comprehensive overview of functional and rheological properties of aloe vera and its application in foods.
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- Journal of Food Science & Technology, 2021, v. 58, n. 4, p. 1217, doi. 10.1007/s13197-020-04661-6
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- Article
Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.123
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- Article
Effect of pectin incorporation on characteristics of chitosan based edible films.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 6, p. 5569, doi. 10.1007/s11694-023-02047-8
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- Article
Comparison of thermo-rheological, microstructural and antimicrobial properties of β- and γ-cyclodextrin inclusion complexes of cinnamon essential oil.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 4, p. 3010, doi. 10.1007/s11694-022-01404-3
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- Article