Results 1 to 10 of about 31,602 (309)

The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics. [PDF]

Foods
Lv Y, He X, Tang T, Cui H, Zhu T, Su Y, Bu G, Xu L.   +7 more
europepmc   +1 more source

In Vitro Robotic Chewing Studies of Food Texture Changes During Mastication. [PDF]

J Texture Stud
Wang X, Chen B, Dhupia J, Morgenstern M, Xu W.   +4 more
europepmc   +1 more source

Correlating Molecular and Textural Properties of Raw Soy-Based and Beef Burgers Using TD-NMR and TPA. [PDF]

J Food Sci
Azachi MH, Wiesman Z.
europepmc   +1 more source

Optimizing the Coagulation Potential of Pineapple (<i>Ananas comosus</i>) Extract for Chickpea Cheese Production. [PDF]

Food Sci Nutr
Alemayehu LD, Fentie EG, Woldemariam HW.
europepmc   +1 more source

Effects of a Food-Shaping Agent on the Texture and Palatability of Hospital-Pureed Meat: A Comparison of Subjective and Instrumental Assessments. [PDF]

Foods
Kuo YT, Chen PR, Yang SC.
europepmc   +1 more source

Quality Comparison of Apios Starch Gel and Whole Apios Gel and Effect of Oil Addition on Retrogradation Inhibition in Whole Apios Gel. [PDF]

Food Sci Nutr
Kim SH, Park JH, Joo N.
europepmc   +1 more source

Relationship between the chemical composition, textural attributes, and sensory acceptability of <i>Tofu</i> as influenced by different coagulants. [PDF]

Front Nutr
Awoyale W, Williams-Ngegba MSE, Laoye CI, Sanni LO, Maziya-Dixon B.   +4 more
europepmc   +1 more source