A Comprehensive Review of the Rehydration of Instant Powders: Mechanisms, Influencing Factors, and Improvement Strategies. [PDF]
Jiang H +5 more
europepmc +1 more source
Safety of the extension of use of galacto-oligosaccharides as a novel food pursuant to Regulation (EU) 2015/2283. [PDF]
EFSA Panel on Nutrition +24 more
europepmc +1 more source
Study on the Extent of the Maillard Reaction in Chocolate. [PDF]
Sundaresan T, Rao PS, Hellwig M.
europepmc +1 more source
Food Gels: New Trends, Applications, and Challenges in the Food Industry. [PDF]
Codină GG, Dabija A.
europepmc +1 more source
Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish Market. [PDF]
Kozłowski K +3 more
europepmc +1 more source
Related searches:
Whey proteins are an important ingredient in the food industry. We have investigated the protein composition of commercial whey samples by liquid chromatography coupled to electrospray ionisation mass spectrometry on a time-of-flight instrument. We found that industrial whey protein contains a multitude of different modifications, ranging from almost ...
J, Hau, L, Bovetto
openaire +2 more sources
Emerging exciton physics in transition metal dichalcogenide heterobilayers
Nature Reviews Materials, 2022Emma C Regan, Yongxin Zeng, Long Zhang
exaly
Beyond conventional immune-checkpoint inhibition — novel immunotherapies for renal cell carcinoma
Nature Reviews Clinical Oncology, 2021David A Braun +2 more
exaly
Overcoming on-target, off-tumour toxicity of CAR T cell therapy for solid tumours
Nature Reviews Clinical Oncology, 2022, Giedre Krenciute, Dimitrios L Wagner
exaly

