Unlocking the future of food with the new paradigm of plant-based proteins. [PDF]
Front NutrDe Feo M, Conte A, Del Nobile MA.
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Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed potatoes. [PDF]
J Sci Food AgricKhramova DS +5 more
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The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules. [PDF]
MoleculesDomżalska Z, Jakubczyk E.
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Fabrication and characterization of novel bigel systems based on natural gums: rheological, textural, and thermal properties. [PDF]
J Biol EngGhorghi ZB +3 more
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Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage. [PDF]
Sci RepMaphaha V, Tabit FT.
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Differential Effects of Commercial Food-Grade Carrageenan Preparations on DSS-Induced Colitis and Gut Microbiota in Mice. [PDF]
FoodsNie J +6 more
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Upcycling defatted rice bran into alginate based noodles via hydrocolloid assisted development and assessment of structural and functional properties. [PDF]
Curr Res Food SciChantieng S +6 more
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Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties. [PDF]
Food Sci NutrKaykha MEH, Forouhar A, Saberian H.
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Arabinoxylan Improves Quality and Inhibits Starch Retrogradation in Mashed Potatoes Under Cold Storage. [PDF]
FoodsHe S +6 more
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