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Quality and Processing Behavior of Egg White and Yolk from Commercial Free-Range and Barn-Laid Eggs: Physical, Compositional and Rheological Assessment in Raw and Heat-Treated (Grilled) States. [PDF]
FoodsÁlvarez MD +2 more
europepmc +1 more source
Non-Contact Characterization of TPA-like Texture Properties of Gel-Based Soft Foods Using a Controlled Airflow-Laser System. [PDF]
FoodsYu H, Yu S, He M, Tang X.
europepmc +1 more source
Preparation of physical gel consisting of syndiotactic polystyrene and poly(ethylene glycol)
Preparation of physical gel consisting of syndiotactic polystyrene and poly(ethylene glycol)openaire