Gelation mechanism analysis of low-salt silver carp (<i>Hypophthalmichthys molitrix</i>) surimi enhancing by ultrasonication combined apple pectin, citrus pectin, or peach gum. [PDF]
Food Chem XSi S +5 more
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Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]
FoodsAtudorei O, Atudorei D, Codină GG.
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Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting Cake. [PDF]
Food Technol BiotechnolMalekitabrizi H, Aalami M.
europepmc +1 more source
Antiviral activity of natural and modified hydrocolloids: main sources, susceptible viruses, structure-activity relationship and mechanisms of action. [PDF]
Front NutrPereira CSGP +4 more
europepmc +1 more source
Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement. [PDF]
FoodsGuo Y +5 more
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The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]
Food Sci NutrFetriyuna F +4 more
europepmc +1 more source
Exploring the Impact of Hyaluronic Acid Addition Order on the Structural Integrity and Quality of Myofibrillar Protein Gels. [PDF]
MoleculesMehraban S, Stępień A, Zając M.
europepmc +1 more source
Combined Effects of Carrageenan and Konjac Gums on the Physicochemical Properties of a Plant-Based Smoked Salmon Analog. [PDF]
FoodsMata S, Maté JI, Angós I.
europepmc +1 more source
Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics. [PDF]
Food Sci NutrParsamajd M +3 more
europepmc +1 more source
Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids. [PDF]
GelsLi Y +6 more
europepmc +1 more source