3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 503, doi. 10.1007/s11483-024-09866-2
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- Publication type:
- Article
Works matching IS 15571858 AND DT 2024 AND VI 19 AND IP 3
Results: 23
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Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 609, doi. 10.1007/s11483-024-09865-3
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- Article
3
Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns.
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- Food Biophysics, 2024, v. 19, n. 3, p. 717, doi. 10.1007/s11483-024-09864-4
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- Publication type:
- Article
4
Identification of Polyphenol Oxidase Inhibitors from the Root of Pueraria Lobata: Inhibitor Profiles, Kinetics Analysis and Molecular Interaction.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 730, doi. 10.1007/s11483-024-09863-5
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- Publication type:
- Article
5
Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 553, doi. 10.1007/s11483-024-09862-6
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- Publication type:
- Article
6
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 701, doi. 10.1007/s11483-024-09861-7
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- Publication type:
- Article
7
Identification of Potential α-Glucosidase Inhibitors from American Ginseng Processed Products by UHPLC-Q-Orbitrap/MS and Molecular Docking.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 688, doi. 10.1007/s11483-024-09860-8
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- Publication type:
- Article
8
Elucidating the Influence of Coating Materials in the Microencapsulation Process of Hempseed Oil Via Spray Drying: A Comprehensive Analysis of Physicochemical Attributes, Oxidation Stability, and Thermal Properties.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 795, doi. 10.1007/s11483-024-09859-1
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- Publication type:
- Article
9
Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 637, doi. 10.1007/s11483-024-09858-2
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- Publication type:
- Article
10
Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 598, doi. 10.1007/s11483-024-09856-4
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- Publication type:
- Article
11
Delivery of Curcumin Using Colloidal Complexes Formed from Ammonium Chitosan and Acid Treated Soybean Protein.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 676, doi. 10.1007/s11483-024-09855-5
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- Publication type:
- Article
12
Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 665, doi. 10.1007/s11483-024-09854-6
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- Publication type:
- Article
13
Lyotropic Liquid Crystals of Palm Oils-Based Monoacylglycerols and Their Applications in Encapsulating Gac Fruit Oils.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 577, doi. 10.1007/s11483-024-09853-7
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- Publication type:
- Article
14
Study of the Soaking Process of a ready-to-eat rice of Assam (Komal Chaul): A Mechanistic and a Machine Learning Based Approach for spectra-based Estimation of Endpoint.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 771, doi. 10.1007/s11483-024-09852-8
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- Publication type:
- Article
15
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 761, doi. 10.1007/s11483-024-09851-9
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- Publication type:
- Article
16
The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 653, doi. 10.1007/s11483-024-09849-3
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- Publication type:
- Article
17
Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 784, doi. 10.1007/s11483-024-09848-4
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- Publication type:
- Article
18
State Diagrams of Binary Mixtures of Saturated Monoglycerides in Vegetable and Mineral Oil and their Impact in the Oleogels Rheology.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 535, doi. 10.1007/s11483-024-09847-5
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- Publication type:
- Article
19
Rheological and Tribological Properties of Concentrated Guar Gum Mixed with Gum Arabic-based Emulsion.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 567, doi. 10.1007/s11483-024-09844-8
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- Publication type:
- Article
20
Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 745, doi. 10.1007/s11483-024-09843-9
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- Publication type:
- Article
21
Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 585, doi. 10.1007/s11483-024-09842-w
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- Publication type:
- Article
22
Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 627, doi. 10.1007/s11483-024-09838-6
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- Publication type:
- Article
23
Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides.
- Published in:
- Food Biophysics, 2024, v. 19, n. 3, p. 517, doi. 10.1007/s11483-024-09835-9
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- Publication type:
- Article