Food Structure
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Published By Elsevier

2213-3291
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

scholarly journals Rethinking plant protein extraction: albumin — from side stream to an excellent foaming ingredient

2022 ◽  
pp. 100254
Author(s):  
Jack Yang ◽  
Remco Kornet ◽  
Claudine F. Diedericks ◽  
Qiuhuizi Yang ◽  
Claire C. Berton-Carabin ◽  
...  
Keyword(s):  
Protein Extraction ◽  
Plant Protein ◽  
Side Stream

Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate

2022 ◽  
pp. 100253
Author(s):  
Janine Deou ◽  
Hela Bessaies-Bey ◽  
Fabien Declercq ◽  
Paul Smith ◽  
Stephane Debon ◽  
...  
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Constant Viscosity

Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

2021 ◽  
pp. 100249
Author(s):  
Teixé-Roig Júlia ◽  
Oms-Oliu Gemma ◽  
Ballesté-Muñoz Sara ◽  
Odriozola-Serrano Isabel ◽  
Martín-Belloso Olga
Keyword(s):  
Controlled Release ◽  
In Vitro Digestion ◽  
Double Emulsions

scholarly journals The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta

2021 ◽  
pp. 100241
Author(s):  
Oluranti M. Lawal ◽  
Oluwatofunmi Sanni ◽  
Oluwamukomi Matthew ◽  
Vincenzo Fogliano ◽  
Anita R. Linnemann
Keyword(s):  
Functional Properties ◽  
Fluted Pumpkin ◽  
Telfairia Occidentalis ◽  
Leaf Powder
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