Found: 21
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Polylactic Acid/Saqqez Gum Blends for Chewing Gum Applications: Impact of Plasticizers on Thermo-Mechanical and Morphological Properties.
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- Polymers (20734360), 2024, v. 16, n. 11, p. 1469, doi. 10.3390/polym16111469
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- Article
Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate (WPI) Modified by Vacuum Cold Plasma (VCP).
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- Colloids & Interfaces, 2024, v. 8, n. 2, p. 25, doi. 10.3390/colloids8020025
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- Article
Formulation and antibacterial properties of lollipops containing of chitosan- zinc oxide nano particles on planktonic and biofilm forms of Streptococcus mutans and Lactobacillus acidophilus.
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- BMC Oral Health, 2023, v. 23, n. 1, p. 1, doi. 10.1186/s12903-023-03604-9
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- Article
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability.
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- Journal of Texture Studies, 2023, v. 54, n. 6, p. 789, doi. 10.1111/jtxs.12793
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- Article
Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties.
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- Colloids & Interfaces, 2023, v. 7, n. 3, p. 54, doi. 10.3390/colloids7030054
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- Article
Examination of a Theoretical Model for Drainage of Foams Prepared from Licorice Root Extract Solution.
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- Colloids & Interfaces, 2023, v. 7, n. 2, p. 47, doi. 10.3390/colloids7020047
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- Article
Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami's pistachio fruit.
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- Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-023-00393-9
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- Article
Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 1, p. 49, doi. 10.15586/ijfs.v35i1.2291
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- Article
Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2022, v. 18, n. 2, p. 277, doi. 10.22067/IFSTRJ.2021.68332.1009
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- Article
Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging design.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 2, p. 1049, doi. 10.1007/s11694-021-01235-8
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- Article
Structure–function relationship of licorice (Glycyrrhiza glabra) root extract–xanthan/guar gum mixture in a high sugar content system.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 3, p. 1056, doi. 10.1002/jsfa.11441
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- Article
Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology.
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- Food Science & Nutrition, 2021, v. 9, n. 3, p. 1432, doi. 10.1002/fsn3.2111
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- Article
Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life.
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- Chemical & Biological Technologies in Agriculture, 2020, v. 7, n. 1, p. 1, doi. 10.1186/s40538-020-00195-3
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- Article
Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels.
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- International Journal of Food Engineering, 2020, v. 16, n. 7, p. 1, doi. 10.1515/ijfe-2019-0272
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- Article
Study on liquid core barberry (Berberis vulgaris) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 5, p. 1, doi. 10.1111/jfpp.14426
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- Article
Optimization of pulsed electric field conditions for sugar extraction from carrots.
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- Food Science & Nutrition, 2020, v. 8, n. 4, p. 2025, doi. 10.1002/fsn3.1490
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- Article
Study on the release and sensory perception of encapsulated d‐limonene flavor in crystal rock candy using the time–intensity analysis and HS‐GC/MS spectrometry.
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- Food Science & Nutrition, 2020, v. 8, n. 2, p. 933, doi. 10.1002/fsn3.1372
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- Article
Effect of basil seed gum, xanthan gum and carrageenan on rheological and sensory properties of suspended barberry pulp in syrup.
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- Ukrainian Food Journal, 2019, v. 8, n. 4, p. 840, doi. 10.24263/2304-974X-2019-8-4-14
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- Article
Optimization of textural characteristics of restructured pimiento strips by response surface methodology.
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- Food Science & Nutrition, 2019, v. 7, n. 5, p. 1595, doi. 10.1002/fsn3.984
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- Article
Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels.
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- Journal of Texture Studies, 2019, v. 50, n. 2, p. 155, doi. 10.1111/jtxs.12385
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- Article
Optimizing the formulation of a natural soft drink based on biophysical properties using mixture design methodology.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 2, p. 763, doi. 10.1007/s11694-017-9690-3
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- Article