Found: 21
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Roles of chondroitin sulfate in oil-in-water emulsions formulated using bovine serum albumin.
- Published in:
- Food Science & Biotechnology, 2015, v. 24, n. 5, p. 1583, doi. 10.1007/s10068-015-0204-y
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- Publication type:
- Article
Growth of Clostridium perfringens spores inoculated in sous-vide processed Korean traditional Galbijjim under different storage conditions.
- Published in:
- Food Science & Biotechnology, 2014, v. 23, n. 2, p. 505, doi. 10.1007/s10068-014-0069-5
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- Publication type:
- Article
Optimal production of fermented whey presenting bifidogenic growth stimulator activity.
- Published in:
- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1451, doi. 10.1007/s10068-011-0200-9
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- Publication type:
- Article
Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 4, p. 281, doi. 10.1111/jfq.12083
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- Publication type:
- Article
Macular pigment-enriched oil production from genome-edited microalgae.
- Published in:
- Microbial Cell Factories, 2022, v. 21, n. 1, p. 1, doi. 10.1186/s12934-021-01736-7
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- Publication type:
- Article
Impact of varying food hardness on mastication/swallowing.
- Published in:
- Food Science & Biotechnology, 2023, v. 32, n. 7, p. 959, doi. 10.1007/s10068-022-01237-2
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- Publication type:
- Article
The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi).
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 13, p. 1657, doi. 10.1007/s10068-021-01006-7
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- Publication type:
- Article
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion.
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 12, p. 1509, doi. 10.1007/s10068-021-00987-9
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- Publication type:
- Article
Fucoidan improves the structural integrity and the molecular stability of β-lactoglobulin.
- Published in:
- Food Science & Biotechnology, 2018, v. 27, n. 5, p. 1247, doi. 10.1007/s10068-018-0375-4
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- Publication type:
- Article
Characteristics of cricket (Gryllus bimaculatus) chitosan and chitosan-based nanoparticles.
- Published in:
- Food Science & Biotechnology, 2018, v. 27, n. 3, p. 631, doi. 10.1007/s10068-018-0314-4
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- Publication type:
- Article
Evaluation of the physicochemical and sensory properties of branched‐chain amino acid‐fortified perilla mousse after retort sterilisation as a dysphagia diet.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7250, doi. 10.1111/ijfs.17451
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- Publication type:
- Article
Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6431, doi. 10.1111/ijfs.17388
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- Publication type:
- Article
Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant‐based yoghurt alternatives.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6130, doi. 10.1111/ijfs.17346
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- Publication type:
- Article
Black soybean cooking water (aquasoya) powder as a novel clean‐label ingredient in plant‐based vegan patties.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 10, p. 5121, doi. 10.1111/ijfs.16611
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- Publication type:
- Article
Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7330, doi. 10.1111/ijfs.16085
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- Publication type:
- Article
Modified Korean MIND Diet: A Nutritional Intervention for Improved Cognitive Function in Elderly Women through Mitochondrial Respiration, Inflammation Suppression, and Amino Acid Metabolism Regulation.
- Published in:
- Molecular Nutrition & Food Research, 2023, v. 67, n. 20, p. 1, doi. 10.1002/mnfr.202300329
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- Publication type:
- Article
Physical Stability and Antioxidant Ability of a Sustainable Oil-in-Water Emulsion Containing Perilla Skin Extract and Upcycled Aquasoya Powder.
- Published in:
- Foods, 2024, v. 13, n. 7, p. 1063, doi. 10.3390/foods13071063
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- Publication type:
- Article
Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation.
- Published in:
- Foods, 2022, v. 11, n. 4, p. 591, doi. 10.3390/foods11040591
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- Publication type:
- Article
Aquafaba from Korean Soybean I: A Functional Vegan Food Additive.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2433, doi. 10.3390/foods10102433
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- Publication type:
- Article
Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2287, doi. 10.3390/foods10102287
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- Publication type:
- Article
Effects of textured food masticatory performance in older people with different dental conditions.
- Published in:
- 2022
- By:
- Publication type:
- journal article