Effects of Hydrogel-to-Oleogel Ratio and Potato Protein Isolate Concentration on the 3D Printing and Post-Heating Properties of Food-Grade Bigels. [PDF]
J Microbiol BiotechnolPark S, Sohn J, Oh Y, Rhee JK.
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Germinated Andean Lupin Whole Flour as a Partial Soy Protein Isolate Substitute for the Development of High-Moisture Extruded Meat Analogues: Chemometric Evaluation of Technological Properties and Nutritional and Functional Characterization. [PDF]
FoodsPaucar-Menacho LM +9 more
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Impact of Grape Seed Extract on Flavor and Functionality of Pea Protein Extrudates and Patties. [PDF]
J Food SciLincoln L, Lu W, Girard AL.
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Stability and Transfer of <i>Fusarium</i> Mycotoxins During Oat Processing: A Review. [PDF]
FoodsTeixido-Orries I +4 more
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Ferric pyrophosphate in precision iron fortification: mechanistic insights into food-system suitability, bioavailability modulation, and evaluation strategies. [PDF]
Food Chem XWang Y, Wei Y, Chang M, No J, Liu K.
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Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta. [PDF]
MoleculesKruczek M +6 more
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Enriched Fresh Noodles Incorporating Chestnut Starch-Resveratrol Complexes: Quality, Structural Properties and Predicted Glycemic Index. [PDF]
FoodsLi L, Xu Y, Huang Y, Wu Y, Li C.
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Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality. [PDF]
FoodsXu S, Li X, Lv J, Chen J, Liu K.
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Effect of soluble amylose separation on the faster cooking time of sago analog rice. [PDF]
NPJ Sci FoodSabirin +8 more
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