Is Part Of: Food structure. Volume 26(2020) - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Is Part Of Food structure. Volume 26(2020)

1. A computational multiscale modeling framework for investigating the mechanical properties of meat. (October 2020)

Authors:: Spyrou, L.A.
Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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2. A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients. (October 2020)

Authors:: Palabiyik, Ibrahim; Güleri, Tuba; Gunes, Recep; Öner, Barış; Toker, Omer Said; Konar, Nevzat
Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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3. Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency. (October 2020)

Authors:: López-Solís, Remigio; Muñoz-Romero, Dante; Medel-Marabolí, Marcela; Obreque-Slier, Elías
Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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4. Editorial Board. (October 2020)

Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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5. Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates. (October 2020)

Authors:: Wijaya, Wahyu; Turan, Sevde; Setiowati, Arima Diah; Dewettinck, Koen; Patel, Ashok R.; Van der Meeren, Paul
Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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6. Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles. (October 2020)

Authors:: Tan, Hui-Ling; Tan, Thuan-Chew; Easa, Azhar Mat
Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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7. INFLUENCE OF MILK PROTEIN COMPOSITION ON PHYSICOCHEMICAL AND MICROSTRUCTURAL CHANGES OF SONO-EMULSIONS DURING IN VITRO DIGESTION. (October 2020)

Authors:: Silva, Mayumi; Zisu, Bogdan; Chandrapala, Jayani
Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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8. Kinetic modelling of individual starch granules swelling. (October 2020)

Authors:: Palanisamy, Arnesh; Deslandes, François; Ramaioli, Marco; Menut, Paul; Plana-Fattori, Artemio; Flick, Denis
Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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9. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. (October 2020)

Authors:: Brito-Oliveira, Thais C.; Cavini, Ana Clara M.; Ferreira, Leticia S.; Moraes, Izabel C.F.; Pinho, Samantha C.
Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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10. Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin. (October 2020)

Authors:: Abuibaid, Ahlam; AlSenaani, Aysha; Hamed, Fathalla; Kittiphattanabawon, Phanat; Maqsood, Sajid
Journal:: Food structure
Issue:: Volume 26(2020)
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Record Type:: Journal Article
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