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Artificial intelligence‐based prediction of the rheological properties of hydrocolloids for plant‐based meat analogues.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5114, doi. 10.1002/jsfa.13334
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- Publication type:
- Article
Retrogradation‐induced physicochemical changes in pre‐cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 2406, doi. 10.1002/jsfa.13125
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- Publication type:
- Article
Tomographical, rheological, and structural effects of soy protein concentrate in a gluten‐free extruded noodle system.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 745, doi. 10.1111/jtxs.12766
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- Publication type:
- Article
Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 11, p. 5462, doi. 10.1002/jsfa.12621
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- Publication type:
- Article
Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1055, doi. 10.1002/aocs.12619
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- Publication type:
- Article
Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4107, doi. 10.1111/ijfs.15727
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- Publication type:
- Article
Effects of textured food masticatory performance in older people with different dental conditions.
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- 2022
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- Publication type:
- journal article
Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 14, p. 6036, doi. 10.1002/jsfa.11260
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- Publication type:
- Article
Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1351, doi. 10.3390/foods10061351
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- Publication type:
- Article
Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 9, p. 4034, doi. 10.3390/app11094034
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- Publication type:
- Article
Potato Industry By-Products as a Source of Protein with Beneficial Nutritional, Functional, Health-Promoting and Antimicrobial Properties.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 8, p. 3497, doi. 10.3390/app11083497
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- Publication type:
- Article
Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 5, p. 2262, doi. 10.3390/app11052262
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- Publication type:
- Article
Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 2, p. 686, doi. 10.3390/app11020686
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- Publication type:
- Article
Functional Characterization of Marigold Powder as a Food Ingredient for Lutein-Fortified Fresh Noodles.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 2, p. 861, doi. 10.3390/app11020861
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- Publication type:
- Article
Pharmacokinetics and Protective Effects of Tartary Buckwheat Flour Extracts against Ethanol-Induced Liver Injury in Rats.
- Published in:
- Antioxidants, 2020, v. 9, n. 10, p. 913, doi. 10.3390/antiox9100913
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- Publication type:
- Article
Pharmacokinetics and Protective Effects of Tartary Buckwheat Flour Extracts against Ethanol-Induced Liver Injury in Rats.
- Published in:
- Antioxidants, 2020, v. 9, n. 10, p. 913, doi. 10.3390/antiox9100913
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- Publication type:
- Article
Effect of turanose on the rheology and oil uptake of instant fried noodles.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 3, p. 1336, doi. 10.1111/ijfs.14381
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- Publication type:
- Article
Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 6, p. 2300, doi. 10.1111/ijfs.14146
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- Publication type:
- Article
Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions.
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- Food Science & Biotechnology, 2019, v. 28, n. 2, p. 387, doi. 10.1007/s10068-018-0468-0
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- Publication type:
- Article
Effect of red Jasmine rice replacement on rice flour properties and noodle qualities.
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- Food Science & Biotechnology, 2019, v. 28, n. 1, p. 25, doi. 10.1007/s10068-018-0452-8
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- Publication type:
- Article
The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties.
- Published in:
- Starch / Staerke, 2019, v. 71, n. 1/2, p. N.PAG, doi. 10.1002/star.201800145
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- Publication type:
- Article
Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 357, doi. 10.1111/jtxs.12248
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- Publication type:
- Article
Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 11, p. 3727, doi. 10.1002/jsfa.8235
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- Publication type:
- Article
Oil-structuring characterization of natural waxes in canola oil oleogels: rheological, thermal, and oxidative properties.
- Published in:
- Applied Biological Chemistry, 2017, v. 60, n. 1, p. 17, doi. 10.1007/s13765-016-0243-y
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- Publication type:
- Article
Effect of steaming, freezing, and re-steaming on the texture properties of non-glutinous rice cakes.
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- Food Science & Biotechnology, 2016, v. 25, n. 4, p. 1053, doi. 10.1007/s10068-016-0170-z
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- Publication type:
- Article
Screening bioactive components affecting the capacity of bile acid binding and pancreatic lipase inhibitory activity.
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- Applied Biological Chemistry, 2016, v. 59, n. 3, p. 475, doi. 10.1007/s13765-016-0184-5
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- Publication type:
- Article
Correlation of Thermal Conductivity of Instant Noodles with their Textural Property for Rehydration Study.
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- Journal of Texture Studies, 2016, v. 47, n. 2, p. 87, doi. 10.1111/jtxs.12162
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- Publication type:
- Article
The establishment of efficient bioconversion, extraction, and isolation processes for the production of phyllodulcin, a potential high intensity sweetener, from sweet hydrangea leaves ( Hydrangea macrophylla Thunbergii).
- Published in:
- Phytochemical Analysis, 2016, v. 27, n. 2, p. 140, doi. 10.1002/pca.2609
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- Publication type:
- Article
Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 1037, doi. 10.1002/jsfa.7193
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- Publication type:
- Article
Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles.
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 1, p. 100, doi. 10.1094/CCHEM-04-15-0063-N
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- Publication type:
- Article
Use of Yuja ( Citrus junos) pectin as a fat replacer in baked foods.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1837, doi. 10.1007/s10068-014-0251-9
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- Publication type:
- Article
Suitability of TEMPO-oxidized oat β-glucan for noodle preparation.
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- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1897, doi. 10.1007/s10068-014-0259-1
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- Publication type:
- Article
Physicochemical and rheological properties of starches substituted with type 4 resistant starch (cross-linked corn starch).
- Published in:
- Starch / Staerke, 2014, v. 66, n. 5/6, p. 468, doi. 10.1002/star.201300153
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- Publication type:
- Article
Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity.
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- Journal of Food Science & Technology, 2014, v. 51, n. 3, p. 535, doi. 10.1007/s13197-011-0515-9
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- Publication type:
- Article
Pasting and rheological properties of chia composites containing barley flour.
- Published in:
- International Journal of Food Science & Technology, 2013, v. 48, n. 12, p. 2564, doi. 10.1111/ijfs.12250
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- Publication type:
- Article
PASTING AND RHEOLOGICAL PROPERTIES OF β-GLUCAN-ENRICHED HYDROCOLLOIDS FROM OAT BRAN CONCENTRATE*.
- Published in:
- Journal of Food Processing & Preservation, 2013, v. 37, n. 5, p. 792, doi. 10.1111/j.1745-4549.2012.00690.x
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- Publication type:
- Article
The effect of granule surface area on hydrolysis of native starches by pullulanase.
- Published in:
- Starch / Staerke, 2013, v. 65, n. 9/10, p. 848, doi. 10.1002/star.201200226
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- Publication type:
- Article
Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch.
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- Starch / Staerke, 2013, v. 65, n. 7/8, p. 694, doi. 10.1002/star.201200186
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- Publication type:
- Article
Preparation of dietary fibre-enriched materials from preharvest dropped apples and their utilisation as a high-fibre flour substitute.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 8, p. 1974, doi. 10.1002/jsfa.6001
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- Publication type:
- Article
Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 3, p. 726, doi. 10.1007/s11947-011-0721-5
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- Publication type:
- Article
Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles.
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- Food & Bioprocess Technology, 2013, v. 6, n. 2, p. 553, doi. 10.1007/s11947-011-0735-z
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- Publication type:
- Article
INFLUENCE OF SURFACE COATING WITH XANTHAN GUM ON HEAT TRANSFER DURING DEEP-FAT FRYING OF POTATO STRIPS.
- Published in:
- Journal of Food Process Engineering, 2012, v. 35, n. 6, p. 898, doi. 10.1111/j.1745-4530.2011.00639.x
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- Publication type:
- Article
Response surface optimization of β-glucan extraction from cauliflower mushrooms ( Sparassis crispa).
- Published in:
- Food Science & Biotechnology, 2012, v. 21, n. 4, p. 1031, doi. 10.1007/s10068-012-0134-x
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- Publication type:
- Article
Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4).
- Published in:
- Food Science & Biotechnology, 2012, v. 21, n. 3, p. 769, doi. 10.1007/s10068-012-0100-7
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- Publication type:
- Article
Preparation and Characterization of Pectin Hydroxamates from Citrus Unshiu Peels.
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- Journal of Excipients & Food Chemicals, 2011, v. 2, n. 3, p. 89
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- Publication type:
- Article
(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods.
- Published in:
- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 10, p. 1915, doi. 10.1002/jsfa.4409
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- Publication type:
- Article
Effect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch.
- Published in:
- Food Science & Biotechnology, 2010, v. 19, n. 5, p. 1333, doi. 10.1007/s10068-010-0190-z
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- Publication type:
- Article
Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
- Published in:
- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 13, p. 2208, doi. 10.1002/jsfa.4072
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- Publication type:
- Article
Combined effect of autoclaving-cooling and cross-linking treatments of normal corn starch on the resistant starch formation and physicochemical properties.
- Published in:
- Starch / Staerke, 2010, v. 62, n. 7, p. 358, doi. 10.1002/star.200900237
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- Publication type:
- Article
PARTICLE SIZE EFFECT OF LENTINUS EDODES MUSHROOM (CHAMSONG-I) POWDER ON THE PHYSICOCHEMICAL, RHEOLOGICAL, AND OIL-RESISTING PROPERTIES OF FRYING BATTERS.
- Published in:
- Journal of Texture Studies, 2010, v. 41, n. 3, p. 381, doi. 10.1111/j.1745-4603.2010.00231.x
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- Publication type:
- Article