Food Structure
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261
(FIVE YEARS 67)

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22
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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

Functional and morphological characterization of undersized crawfish minced meat hydrolysate powders produced with alkaline protease and bacterial protease

2022 ◽  
pp. 100250
Author(s):  
Franklin Bonilla ◽  
Alvaro Garcia ◽  
Kriza Calumba ◽  
Vondel Reyes ◽  
Subramaniam Sathivel
Keyword(s):  
Alkaline Protease ◽  
Morphological Characterization ◽  
Bacterial Protease ◽  
Minced Meat

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

scholarly journals Effects of soybean oil and whey protein complexation by temperature treatments on the structural, physicochemical and digestive characteristics of autoclaved rice

2022 ◽  
pp. 100252
Author(s):  
Zhencheng Wei ◽  
Yunzhan Zheng ◽  
Juan Hao ◽  
Yuanyuan Deng ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Whey Protein ◽  
Protein Complexation

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

Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

2021 ◽  
pp. 100248
Author(s):  
Li Gao ◽  
Weiwei Cheng ◽  
Meixia Fu ◽  
Di Wu ◽  
Xiaozhi Tang
Keyword(s):  
Extrusion Cooking ◽  
Noodle Quality ◽  
Buckwheat Flour

The role of the polar head group and aliphatic tail in the self-assembly of low molecular weight molecules in oil

2021 ◽  
pp. 100240
Author(s):  
Daniel Golodnizky ◽  
Jasmine Rosen-Kligvasser ◽  
Maya Davidovich-Pinhas
Keyword(s):  
Molecular Weight ◽  
Self Assembly ◽  
The Self ◽  
Head Group ◽  
Low Molecular Weight ◽  
Polar Head Group ◽  
Polar Head

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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