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Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction.
- Published in:
- Food Science & Biotechnology, 2019, v. 28, n. 6, p. 1861, doi. 10.1007/s10068-019-00635-3
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- Article
Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 7, p. 3853, doi. 10.1002/jsfa.13267
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- Article
Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process.
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- Food Science & Nutrition, 2023, v. 11, n. 4, p. 2027, doi. 10.1002/fsn3.3238
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- Article
Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.
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- Food Science & Nutrition, 2022, v. 10, n. 4, p. 1113, doi. 10.1002/fsn3.2771
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- Article