Related references
Note: Only part of the references are listed.The development of a direct approach to formulate high oil content zein-based emulsion gels using moderate temperatures
Ina Nephomnyshy et al.
FOOD HYDROCOLLOIDS (2020)
Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates
Hadas Katzav et al.
FOODS (2020)
Processing of high-protein yoghurt - A review
Camilla Elise Jorgensen et al.
INTERNATIONAL DAIRY JOURNAL (2019)
The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar
Alice Moscovici Joubran et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale-strawberry as a model
Anna-Sophie Stuebler et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Impact of fatty acids unsaturation on stability and intestinal lipolysis of bioactive lipid droplets
Dafna Meshulam Pascoviche et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
Simon M. Loveday
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)
Continuous Versus Discontinuous Ultra-High-Pressure Systems for Food Sterilization with Focus on Ultra-High-Pressure Homogenization and High-Pressure Thermal Sterilization: A Review
Robert Sevenich et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate
Maja Primozic et al.
FOOD HYDROCOLLOIDS (2018)
Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins
Jovana Glusac et al.
FOOD HYDROCOLLOIDS (2018)
Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials
Stephanie Jeske et al.
FOOD RESEARCH INTERNATIONAL (2018)
Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects
Sion Sharabi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1
Emanuele Zannini et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Rigid polyurethane foams reinforced with industrial potato protein
Sylwia Czlonka et al.
POLYMER TESTING (2018)
Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?
Shlomit David et al.
FOOD & FUNCTION (2018)
Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients
Loreto Alonso-Miravalles et al.
FOODS (2018)
Engineering Process Characterization of High-Pressure Homogenization-from Laboratory to Industrial Scale
Sergio I. Martinez-Monteagudo et al.
FOOD ENGINEERING REVIEWS (2017)
Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities
Veronique Perreault et al.
FOOD CHEMISTRY (2017)
Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions
Maja Primozic et al.
FOOD CHEMISTRY (2017)
Making sense of the clean label trends: A review of consumer food choice behavior and discussion of industry implications
Daniele Asioli et al.
FOOD RESEARCH INTERNATIONAL (2017)
Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein
Jovana Glusac et al.
FOOD RESEARCH INTERNATIONAL (2017)
Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties
Somayeh Pakseresht et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels
Duqin Zhang et al.
STARCH-STARKE (2017)
Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives
A. Hickisch et al.
FOOD RESEARCH INTERNATIONAL (2016)
Role of milk protein-based products in some quality attributes of goat milk yogurt
A. Gursel et al.
JOURNAL OF DAIRY SCIENCE (2016)
Plant-based milk alternatives an emerging segment of functional beverages: a review
Swati Sethi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk
Outi E. Maekinen et al.
FOOD CHEMISTRY (2015)
Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum
Jenifer Santos et al.
FOOD HYDROCOLLOIDS (2015)
Comparison of Heat-Induced Aggregation of Globular Proteins
Roy J. B. M. Delahaije et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract
Ana Carolina Pelaes Vital et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Principles and Application of High Pressure-Based Technologies in the Food Industry
V. M. (Bala) Balasubramaniam et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish
M. V. Chandra et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry
A. Zamora et al.
FOOD ENGINEERING REVIEWS (2015)
Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours
Maria D. Torres et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Anaerobic digestion of peel waste and wastewater for on site energy generation in a citrus processing facility
Abhay Koppar et al.
ENERGY (2013)
Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein
Nuria Calero et al.
FOOD HYDROCOLLOIDS (2013)
Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)
Fabio Henrique Poliseli-Scopel et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Proteins from land plants - Potential resources for human nutrition and food security
Li Day
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Effect of pH on Color and Texture of Food Products
A. Andres-Bello et al.
FOOD ENGINEERING REVIEWS (2013)
Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure
Lawrence A. Arogundade et al.
FOOD RESEARCH INTERNATIONAL (2012)
Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin
Ana N. Rinaldoni et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
J. A. Reis et al.
FOOD ENGINEERING REVIEWS (2012)
Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates
Alberto Romero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Gelation properties of salt-extracted pea protein induced by heat treatment
Xiang Dong Sun et al.
FOOD RESEARCH INTERNATIONAL (2010)
Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk
M. Serra et al.
FOOD HYDROCOLLOIDS (2009)
Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product
N. S. Cruz et al.
FOOD HYDROCOLLOIDS (2009)
Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk
V. Ferragut et al.
JOURNAL OF FOOD ENGINEERING (2009)
Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt
Y. Peng et al.
JOURNAL OF FOOD SCIENCE (2009)
Effect of dynamic high pressure on whey protein aggregation:: A comparison with the effect of continuous short-time thermal treatments
Alvar Gracia-Julia et al.
FOOD HYDROCOLLOIDS (2008)
Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography
Sissel Lokra et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt
Gurmeet Singh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Color changes of UHT milk during storage
Jovanka V. Popov-Raljic et al.
SENSORS (2008)
Rheological properties and sensory characteristics of set-type soy yogurt
Osaana N. Donkor et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
The gap between food gel structure, texture and perception
D Renard et al.
FOOD HYDROCOLLOIDS (2006)
Functional properties of whey proteins as affected by dynamic high-pressure treatment
H Bouaouina et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Rheology for the food industry
G Tabilo-Munizaga et al.
JOURNAL OF FOOD ENGINEERING (2005)
Lactic acid bacteria as functional starter cultures for the food fermentation industry
F Leroy et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white
G Tabilo-Munizaga et al.
FOOD RESEARCH INTERNATIONAL (2004)
A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
JG LeBlanc et al.
JOURNAL OF FOOD SCIENCE (2004)
Structure and physical properties of yogurt gels: Effect of inoculation rate and incubation temperature
WJ Lee et al.
JOURNAL OF DAIRY SCIENCE (2004)
Particle sizes and stability of UHT bovine, cereal and grain milks
A Durand et al.
FOOD HYDROCOLLOIDS (2003)
Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology
E Kristo et al.
FOOD CHEMISTRY (2003)
Effect of fermentation temperature on the rheology of set and stirred yogurt
A Haque et al.
FOOD HYDROCOLLOIDS (2001)
Rheological characterization of a gel formed during extensive enzymatic hydrolysis
D Doucet et al.
JOURNAL OF FOOD SCIENCE (2001)
Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins
E Molina et al.
FOOD HYDROCOLLOIDS (2001)
Dynamic oscillatory shear testing of foods - selected applications
S Gunasekaran et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)
Lactic acid bacteria in an oat-based non-dairy milk substitute: Fermentation characteristics and exopolysaccharide formation
O Martensson et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)