Cold-set gels from fresh duck egg white for probiotic delivery and application in mayonnaise. [PDF]
Poult SciLiu YC +4 more
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Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes. [PDF]
Food Chem XZi Y, Shi C, Liu Z, Cai W, Zhong J.
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Comprehensive Textural Characterization of Tuna Muscle to Drive Development of Plant-Based Analogs. [PDF]
J Texture StudJumilla-Lorenz D, Parés D.
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Roles of Amino Acid Properties in Regulating the Gel Characteristics of Low-Salt Pacific White Shrimp (Litopenaeus vannamei) Surimi. [PDF]
FoodsGu Y +6 more
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Research on Physicochemical Properties and Taste of Coppa Influenced by Inoculation with <i>Staphylococcus</i> During Air-Drying Process. [PDF]
FoodsDu J +10 more
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Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish Market. [PDF]
FoodsKozłowski K +3 more
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Temperature-Mediated Gel Texture Transformation in Starch Noodles: In Respect of Glass Transition Temperature T<sub>g</sub>'. [PDF]
GelsLiu H, Hu Q, Yang S, Liu L, Dong X.
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Development of Calcium Alginate Hydrogels with Chlorella, Carob (Ceratonia siliqua L.) and Encapsulated Probiotics in Edible Jelly-Gums with Enhanced Bioactivity. [PDF]
GelsPyrovolou K +7 more
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Integrating sensory evaluation into biofortification breeding: assessing consumer acceptance and market segmentation of porridge made from biofortified pearl millet cultivars. [PDF]
Front NutrHamid MG, Elsafy M, Abdelhalim T.
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