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| Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin | | Food hydrocolloids |
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| Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization | | Journal of cereal science |
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| The mechanisms of hydrothermal deconstruction of lignocellulose: New insights from thermal–analytical and complementary studies | | Bioresource technology |
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| Formation and distribution of ice upon freezing of different formulations of wheat bread | | Journal of cereal science |
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| Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation | | Food chemistry |
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| Synthesis and properties of a novel biosuperabsorbent from alkali soluble Rhizomucor pusillus proteins | | Applied microbiology and biotechnology. |
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| Thermal denaturation of recombinant human lysozyme from rice: effect of pH and comparison with human milk lysozyme | | European food research and technology |
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| Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content | | Lebensmittel-Wissenschaft |
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| Fast crystallization of lactose and milk powder in fluidized bed dryer/crystallizer | | Dairy science and technology |
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| Effect of underwater high-current discharge on the properties of low-concentration β-lactoglobulin solutions | | Innovative food science and emerging technologies |
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| Physicochemical properties of maize cob cellulose powders reconstituted from ionic liquid solution | | Cellulose |
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| Isolation and Characterization of Exopolysaccharide Secreted by a Toxic Dinoflagellate, Amphidinium carterae Hulburt 1957 and Its Probable Role in Harmful Algal Blooms (HABs) | | Microbial ecology |
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| Thermal Stabilization of an Endoglucanase by Cyclization | | Applied biochemistry and biotechnology |
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| Calorimetric study of milk fat/rapeseed oil blends and their interesterification products | | European journal of lipid science and technology |
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| Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice | | Food chemistry |
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| Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs | | Journal of food engineering |
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| Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gels | | Meat science |
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| Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections | | Food hydrocolloids |
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| Structural Relaxation of Salmon Gelatin Films in the Glassy State | | Food and bioprocess technology |
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| Role of urea in alkaline dissolution of cellulose | | Cellulose |
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| Phase behaviour of gelatin/polydextrose mixtures at high levels of solids | | Food chemistry |
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| Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips | | Journal of food engineering |
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| Phase behaviour and in vitro hydrolysis of wheat starch in mixture with whey protein | | Food chemistry |
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| Characterisation and functionality of fructo-oligosaccharides affecting water status of strawberry fruit (Fragraria vesca cv. Mara de Bois) during postharvest storage | | Food chemistry |
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| Microencapsulation of curcumin in cells of Saccharomyces cerevisiae | | Food chemistry |
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| Characterisation of inclusion complex of trans-ferulic acid and hydroxypropyl-β-cyclodextrin | | Food chemistry |
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| Effects of two novel Wx-A1 alleles of common wheat (Triticum aestivum L.) on amylose and starch properties | | Journal of cereal science |
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| Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC | | European journal of lipid science and technology |
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| A cryoprotective and cold-adapted 1,3-β-endoglucanase from cherimoya (Annona cherimola) fruit | | Phytochemistry |
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| Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment | | Food chemistry |
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| A Study on the Stability and Enzymatic Activity of Yeast Alcohol Dehydrogenase in Presence of the Self-Assembling Block Copolymer Poloxamer 407 | | Applied biochemistry and biotechnology |
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| Sugar Crystallization and Glass Transition as Destabilizing Factors of Protein-Stabilized Emulsions | | Food biophysics |
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| Determination of Optimal Level of Lactitol for Surimi | | Journal of food science |
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| EFFECT OF NaCl ON GELATION CHARACTERISTICS OF ACID- AND ALKALI-TREATED PACIFIC WHITING FISH PROTEIN ISOLATES | | Journal of food biochemistry |
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| Synthesis and characterisation of starch cuprate | | Food chemistry |
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| Preparation and physical characteristics of resistant starch (type 4) in acetylated indica rice | | Food chemistry |
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| Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components | | Food biophysics |
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| Biosynthesis of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate-co-4-hydroxybutyrate) terpolymer by Cupriavidus sp. USMAA2-4 through two-step cultivation process | | World journal of microbiology and biotechnology |
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| The effect of adding oleic acid in the production of stearic acid lipid microparticles with a hydrophilic core by a spray-cooling process | | Food research international |
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| Wheat gluten-based materials plasticised with glycerol and water by thermoplastic mixing and thermomoulding | | Journal of the science of food and agriculture |
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