Record Type: Journal Article / Journal: Food structure - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Record Type Journal Article Journal Food structure

1. 3D printing of cereal-based food structures containing probiotics. (October 2018)

Authors:: Zhang, Lu; Lou, Yimin; Schutyser, Maarten A.I.
Journal:: Food structure
Issue:: Volume 18(2018)
Page Start:: 14
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. 4D deformation based on double-layer structure of the pumpkin/paper. (January 2021)

Authors:: Chen, Fengying; Zhang, Min; Liu, Zhenbin; Bhandari, Bhesh
Journal:: Food structure
Issue:: Volume 27(2021)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. 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)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. 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)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. A new technique for cross-sectional density profiling of extruded foods by X-ray scanning. (April 2016)

Authors:: Kowalski, Ryan J.; Morrow, C.D.; McDonald, Armando G.; Ganjyal, Girish M.
Journal:: Food structure
Issue:: Volume 8(2016:Apr.)
Page Start:: 1
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

6. A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex. (July 2021)

Authors:: Öztürk-Kerimoğlu, Burcu
Journal:: Food structure
Issue:: Volume 29(2021)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

7. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. (April 2018)

Authors:: Drapala, Kamil P.; Mulvihill, Daniel M.; O'Mahony, James A.
Journal:: Food structure
Issue:: Volume 16(2018)
Page Start:: 27
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

8. A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation. (January 2023)

Authors:: Mohammed, Mohd Afandi P.; Mokhtar, Mohd Noriznan; Wakisaka, Minato
Journal:: Food structure
Issue:: Volume 35(2023)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

9. Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials. (April 2021)

Authors:: Manzocco, Lara; Mikkonen, Kirsi S.; García-González, Carlos A.
Journal:: Food structure
Issue:: Volume 28(2021)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

10. AFM approach to study the function of PGPR's emulsifying properties in cocoa butter based suspensions. (April 2015)

Authors:: Middendorf, D.; Juadjur, A.; Bindrich, U.; Mischnick, P.
Journal:: Food structure
Issue:: Volume 4(2015:Apr.)
Page Start:: 16
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗