Results 71 to 80 of about 13,460 (157)

Unveiling Supramolecular Structures Formed by Menthol and Xanthan Gum in Oleic Acid-Based Microemulsions. [PDF]

ACS Omega
de Jesus RLC, Amaral LMS, Souza TS, Ferreira GA, Machado BAS, Moreira DRM, Marcelino HR, Silva DF.   +7 more
europepmc   +1 more source

High-Protein Hydrogels Composed of Pea-Collagen Protein and κ-Carrageenan for the Dysphagia Diet. [PDF]

J Food Sci
Dagytė D, Bartkuvienė I, Keršienė M, Jeznienė S, Gölge E, Eisinaitė V, Leskauskaitė D.   +6 more
europepmc   +1 more source

Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance. [PDF]

Foods
Hernández S, Verdú S, Talens P, Grau R.   +3 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

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

Meat quality of hens fed an unblanched, high-oleic peanut diet. [PDF]

Poult Sci
Munmun AR, Caceres JC, Sigmon CS, Toomer O, Poudel I, Vu T, Wysocky R, Malheiros R, Anderson KE, Campbell YL.   +9 more
europepmc   +1 more source

Mechanistic insights into gluten network alteration in <i>Rumex hanus</i>-fortified steamed bread: From molecular interactions to quality characteristics. [PDF]

Food Chem X
Zheng Z, Yin Z, Li Y, Zhang M, Qiao Z, Zhao X, Li Y, Zhou T, Wu X, Han X.   +9 more
europepmc   +1 more source

Inulin-Stabilised Vegetable Oil Emulsions as Fat Replacers in Chicken Frankfurters: Technological and Textural Evaluation. [PDF]

Gels
Stamenić T, Šobajić S, Petričević M, Delić N, Dolašević S, Stajić S, Stanišić N.   +6 more
europepmc   +1 more source