Food Hydrocolloids

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Influence of KCl on the physicochemical properties of whey protein stabilized emulsions
Food Hydrocolloids - Tập 18 - Trang 13-19 - 2004
A.A. Kulmyrzaev, H. Schubert
Retrogradation, gel texture properties, intrinsic viscosity and degradation mechanism of potato starch paste under ultrasonic irradiation
Food Hydrocolloids - Tập 95 - Trang 590-600 - 2019
Hui Nie, Chen Li, Pei-Hua Liu, Cai-Yu Lei, Jian-Bin Li
Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size
Food Hydrocolloids - Tập 23 - Trang 1139-1148 - 2009
Adamantini Paraskevopoulou, Anna Tsoukala, Vassilios Kiosseoglou
Heat-induced hollow microcapsule formation using fava bean legumin
Food Hydrocolloids - Tập 112 - Trang 106207 - 2021
Huanhuan Zhao, Xinyue Zhou, Jingyi Wang, Xiaobin Ma, Mingming Guo, Donghong Liu
Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough
Food Hydrocolloids - Tập 84 - Trang 545-551 - 2018
Liya Liu, Wei Yang, Steve W. Cui, Zhijian Jiang, Qiang Chen, Haifeng Qian, Li Wang, Sumei Zhou
Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates
Food Hydrocolloids - Tập 83 - Trang 296-307 - 2018
Elham Hasanvand, Ali Rafe
Enhancing zein-starch dough and bread properties by addition of hydrocolloids
Food Hydrocolloids - Tập 143 - Trang 108860 - 2023
Azin Sadat, Wei Cao, Madhu Sharma, Lisa Duizer, Iris J. Joye
Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus
Food Hydrocolloids - Tập 86 - Trang 43-49 - 2019
Norbert Raak, Christian Schöne, Harald Rohm, Doris Jaros
Thermal degradation of thaumatin at low pH and its prevention using alkyl gallates
Food Hydrocolloids - Tập 139 - Trang 108544 - 2023
Benjamin Pomon, Yu Zhao, Alex L. Lai, Tiantian Lin, Jack H. Freed, Alireza Abbaspourrad
The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation
Food Hydrocolloids - Tập 69 - Trang 185-192 - 2017
Xiaohong Lan, Xingxun Liu, Ying Yang, Jinhong Wu, Zhengwu Wang
Tổng số: 4,676   
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