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Functional and technological properties of protein ingredients in whey ice cream.
- Published in:
- Ukrainian Journal of Food Science, 2022, v. 10, n. 2, p. 125, doi. 10.24263/2310-1008-2022-10-2-3
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- Article
THE CONTENT OF SOME TECHNOLOGICAL QUALITY COMPONENTS AND MYCOTOXINS IN GRAIN OF FOUR CULTIVARS OF SPRING WHEAT DEPENDING ON GRAIN STORAGE TIME AFTER HARVEST.
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- Pakistan Journal of Agricultural Sciences, 2019, v. 56, n. 3, p. 549, doi. 10.21162/PAKJAS/19.7518
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- Article
Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten.
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- Molecules, 2022, v. 27, n. 12, p. 3926, doi. 10.3390/molecules27123926
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- Article
Effect of natural ingredients on the structuralmechanical and physicochemical properties of ice cream mixes.
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- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 358, doi. 10.24263/2304-974X-2022-11-3-3
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- Article
Quality of Canadian commercial plain non-fat Greekstyle yogurts produced only from natural dairy ingredients.
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- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 757, doi. 10.24263/2304-974X-2020-9-4-3
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- Article
Technology and factors influencing Greek-style yogurt - a Review.
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- Ukrainian Food Journal, 2020, v. 9, n. 1, p. 7, doi. 10.24263/2304-974X-2020-9-1-3
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- Article
Biochemical changes in the recreational areas soil caused by the intensity of use.
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- Environmental Earth Sciences, 2016, v. 75, n. 2, p. 1, doi. 10.1007/s12665-015-5004-4
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- Article
Structure and rheology of aerated whey protein isolate gels obtained at different pH.
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- Journal of Food & Nutrition Research, 2013, v. 52, n. 1, p. 61
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- Article
Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein.
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- Foods, 2023, v. 12, n. 10, p. 2030, doi. 10.3390/foods12102030
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- Article
Surface tension and wetting properties of rapeseed oil to biofuel conversion by-products.
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- International Agrophysics, 2018, v. 32, n. 2, p. 247, doi. 10.1515/intag-2017-0004
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- Article
Surface Properties of Aerated Ion-induced Whey Protein Gels.
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- Food Biophysics, 2015, v. 10, n. 3, p. 273, doi. 10.1007/s11483-014-9384-x
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- Article
Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 6, p. 2465, doi. 10.3390/app14062465
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- Article
Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 24, p. 13201, doi. 10.3390/app132413201
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- Article
Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 11, p. 4764, doi. 10.3390/app11114764
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- Article
Molecular and physical characterization of grain hardness in European spring common wheat (Triticum aestivum L.).
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- 3 Biotech, 2021, v. 11, n. 7, p. 1, doi. 10.1007/s13205-021-02897-3
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- Article
Molecular and physical characterization of grain hardness in European spring common wheat (Triticum aestivum L.).
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- 3 Biotech, 2021, v. 11, n. 7, p. 1, doi. 10.1007/s13205-021-02897-3
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- Article
Surface modification of albumin/gelatin films gelled on low‐temperature plasma‐treated polyethylene terephthalate plates.
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- Plasma Processes & Polymers, 2020, v. 17, n. 3, p. 1, doi. 10.1002/ppap.201900171
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- Article
Ca<sup>2+</sup>-Induced Egg White Isolate Gels with Various Microstructure.
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- Food Science & Technology Research, 2014, v. 20, n. 6, p. 1207, doi. 10.3136/fstr.20.1207
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- Article
Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum.
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- Food Science & Technology Research, 2014, v. 20, n. 3, p. 607, doi. 10.3136/fstr.20.607
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- Article
CONTENT OF SOME CHEMICAL COMPONENTS IN CARROT (DAUCUS CAROTA L.) ROOTS DEPENDING ON GROWTH STIMULATORS AND STUBBLE CROPS.
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- Journal of Elementology, 2015, v. 20, n. 4, p. 933, doi. 10.5601/jelem.2014.19.4.812
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- Article
DEVELOPMENT OF A NEW PRODUCT: EGG WHITE ALBUMEN GELS WITH DIFFERENTIATED MAGNESIUM RELEASE.
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- Journal of Elementology, 2015, v. 20, n. 2, p. 463, doi. 10.5601/jelem.2014.19.3.657
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- Article
Co-gelation of gluten and gelatin as a novel functional material formation method.
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- Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 163, doi. 10.1007/s13197-019-04042-8
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- Article
Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.
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- Journal of Food Science & Technology, 2019, v. 56, n. 3, p. 1316, doi. 10.1007/s13197-019-03602-2
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- Article
Structure and Stability of Ion Induced Whey Protein Aerated Gels.
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- Czech Journal of Food Sciences, 2013, v. 31, n. 3, p. 211, doi. 10.17221/247/2012-cjfs
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- Article
Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins.
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- Polish Journal of Food & Nutrition Sciences, 2021, v. 71, n. 2, p. 161, doi. 10.31883/pjfns/135800
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- Article
The extrusion test and sensory perception revisited: Some comments on generality and the effect of measurement temperature.
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- Journal of Texture Studies, 2017, v. 48, n. 6, p. 487, doi. 10.1111/jtxs.12259
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- Article
Rheological and Thermal Behavior of Mixed Gelatin/Konjac Glucomannan Gels.
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- Journal of Texture Studies, 2014, v. 45, n. 5, p. 344, doi. 10.1111/jtxs.12079
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- Article
Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite.
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- European Food Research & Technology, 2018, v. 244, n. 4, p. 623, doi. 10.1007/s00217-017-2980-5
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- Article
The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues.
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- European Food Research & Technology, 2016, v. 242, n. 9, p. 1577, doi. 10.1007/s00217-016-2658-4
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- Article
New controlled release material: aerated egg white gels induced by calcium ions.
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- European Food Research & Technology, 2016, v. 242, n. 8, p. 1235, doi. 10.1007/s00217-015-2627-3
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- Article