Ultrasound-Assisted Processing for Improved Texture and Nutrient Retention in Dragon Fruit and Banana Ice Cream. [PDF]
Int J Food SciVan Thinh P +8 more
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Photon density wave spectroscopy as process analytical technology: a review of recent advances in technology and application. [PDF]
Anal Bioanal ChemSchiewe T, Koenig AJ, Weiske B, Hass R.
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A- and B-Type Crystalline Forms in Aggregates and Solidified Materials Prepared from Short Linear Maltodextrin. [PDF]
J Appl Glycosci (1999)Kawano A +5 more
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Multiscale time-domain NMR for structural, water, and texture characterization of meat and plant-based food matrices: a mini review. [PDF]
Front NutrWiesman Z.
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Stability of synergistic behavior in ethyl cellulose-glycerol monostearate binary oleogels. [PDF]
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Techno-Functional Properties and Applications of Inulin in Food Systems. [PDF]
GelsCanazza E +3 more
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Low-fat-high-stability non-dairy whipping cream prepared from soybean oil bodies as a substitute for hydrogenated oil: Impact of substitution ratio on structural properties, foam properties and sensory evaluation. [PDF]
Food Chem XQian S +6 more
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