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Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels.
- Published in:
- Gels (2310-2861), 2024, v. 10, n. 11, p. 725, doi. 10.3390/gels10110725
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- Article
Influence of O/W emulsion interfacial ionic membranes on the encapsulation efficiency and storage stability of powder microencapsulated astaxanthin.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 126, p. 143, doi. 10.1016/j.fbp.2020.12.014
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- Article
Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies.
- Published in:
- Gels (2310-2861), 2022, v. 8, n. 7, p. 445, doi. 10.3390/gels8070445
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- Article
Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients.
- Published in:
- Foods, 2024, v. 13, n. 18, p. 2885, doi. 10.3390/foods13182885
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- Publication type:
- Article
Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying.
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- Foods, 2021, v. 10, n. 2, p. 312, doi. 10.3390/foods10020312
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- Publication type:
- Article
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 4, p. 1234, doi. 10.1007/s13197-017-3008-7
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- Article