Application of seaweed polysaccharides in pre-baked frozen bread and their effect on frozen gluten
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Food Structure-Netherlands
- Publisher:
- Elsevier
- ISSN:
- 2213-3291
- Category:
- FOOD SCIENCE & TECHNOLOGY
- Impact factor:
- 5.6
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10 parsed articles
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Latest articles
High-pressure homogenization improves functional properties of pea protein isolates
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Interfacial assembly and pH-driven structural transitions in sodium caseinate–pectin complexes at oil–water interfaces
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The effects of microfluidization and ultrasonication on gelation and structural properties of Spirulina
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Atmospheric cold plasma-induced structural and functional modifications of quinoa protein isolate under various pH conditions
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Acidic and rennet coagulation of pea and casein mixed emulsions: A microscopic look at the rheology of curd formation
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Elucidating protein–lipid microstructure and interactions in hybrid processed cheeses using synchrotron macro ATR-FTIR microspectroscopy
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Variation in HMW-GSs at <em>Glu-D1</em> locus causes differences in protein behaviors and starch structures during noodle cooking and retrogradation
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Hybrid yoghurt-like gels from <em>Nannochloropsis oceanica</em> and bovine proteins structured with glucono-δ-lactone: Rheological, physicochemical, and microstructural insights
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Physicochemical attributes and stabilization mechanism of emulsions stabilized by microfluidized soybean by-products
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