Related references
Note: Only part of the references are listed.Influence of κ-carrageenan on the rheological behaviour of a model cake flour system
Min Huang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Modeling the effect of vibration on the quality of stirred yogurt during transportation
Anna Lu et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres
Piyali Chakraborty et al.
FOOD RESEARCH INTERNATIONAL (2019)
Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake
Min Huang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Texture and lubrication properties of functional cream cheese: Effect of beta-glucan and phytosterol
Dian Widya Ningtyas et al.
JOURNAL OF TEXTURE STUDIES (2018)
Effect of adding oat bran to instant oatmeal on glycaemic response in humans - a study to establish the minimum effective dose of oat β-glucant
Thomas M. S. Wolever et al.
FOOD & FUNCTION (2018)
Quality assessment of yogurt enriched with different types of fibers
Adriana Dabija et al.
CYTA-JOURNAL OF FOOD (2018)
Critical review of the current literature on the safety of sucralose
Bernadene A. Magnuson et al.
FOOD AND CHEMICAL TOXICOLOGY (2017)
Structures, properties, modifications, and uses of oat starch
Fan Zhu
FOOD CHEMISTRY (2017)
In vitro measurements of luminal viscosity and glucose/maltose bioaccessibility for oat bran, instant oats, and steel cut oats
Fatemah M. AlHasawi et al.
FOOD HYDROCOLLOIDS (2017)
Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta
Rosanna De Paula et al.
JOURNAL OF CEREAL SCIENCE (2017)
Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties
Natasa Nedeljkovic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health
Alison M. Stephen et al.
NUTRITION RESEARCH REVIEWS (2017)
Effects of Xylitol and Sucrose Mint Products on Streptococcus mutans Colonization in a Dental Simulator Model
Krista M. Salli et al.
CURRENT MICROBIOLOGY (2017)
SUPERCRITICAL WATER OXIDATION OF LACTOSE
Leandro Ferreira-Pinto et al.
CANADIAN JOURNAL OF CHEMICAL ENGINEERING (2017)
Failure of sucrose replacement with the non-nutritive sweetener erythritol to alter GLP-1 or PYY release or test meal size in lean or obese people
Joost Overduin et al.
APPETITE (2016)
Physical, functional and structural characterization of the cell wall fractions from baker's yeast Saccharomyces cerevisiae
Chema Borchani et al.
FOOD CHEMISTRY (2016)
Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products
John C. Castura et al.
FOOD QUALITY AND PREFERENCE (2016)
Intensified recovery of valuable products from whey by use of ultrasound in processing steps - A review
Chinmay N. Gajendragadkar et al.
ULTRASONICS SONOCHEMISTRY (2016)
Sugar alcohols-their role in the modern world of sweeteners: a review
Malgorzata Grembecka
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Response surface methodology to optimise Accelerated Solvent Extraction of steviol glycosides from Stevia rebaudiana Bertoni leaves
Jean-Baptiste Jentzer et al.
FOOD CHEMISTRY (2015)
Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat (Avena nuda L.) β-glucans
Rui Liu et al.
JOURNAL OF CEREAL SCIENCE (2015)
Nutritional advantages of oats and opportunities for its processing as value added foods - a review
Prasad Rasane et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
SISVAR: A GUIDE FOR ITS BOOTSTRAP PROCEDURES IN MULTIPLE COMPARISONS
Daniel Furtado Ferreira
CIENCIA E AGROTECNOLOGIA (2014)
Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain
Athina Lazaridou et al.
FOOD HYDROCOLLOIDS (2014)
Comparison of rapid sensory characterization methodologies for the development of functional yogurts
Rafael S. Cadena et al.
FOOD RESEARCH INTERNATIONAL (2014)
Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
Mahsa Majzoobi et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2014)
Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt
P. Narayanan et al.
JOURNAL OF DAIRY SCIENCE (2014)
Pasting and rheological properties of oat products dry-blended with ground chia seeds
George. E. Inglett et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre
Karin Petersson et al.
MEAT SCIENCE (2014)
Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review
Deepak Mudgil et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2013)
The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose
E. A. Esmerino et al.
JOURNAL OF DAIRY SCIENCE (2013)
PASTING AND RHEOLOGICAL PROPERTIES OF β-GLUCAN-ENRICHED HYDROCOLLOIDS FROM OAT BRAN CONCENTRATE
George E. Inglett et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2013)
Beta Glucan: A Valuable Functional Ingredient in Foods
Asif Ahmad et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate
Cesar Ramirez-Santiago et al.
DAIRY SCIENCE & TECHNOLOGY (2012)
Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate
A. S. Akalin et al.
JOURNAL OF DAIRY SCIENCE (2012)
Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks
Shikha Mittal et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
Dietary fibre in foods: a review
Devinder Dhingra et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt
D. Guggisberg et al.
INTERNATIONAL DAIRY JOURNAL (2011)
SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY-FLAVORED YOGURT
Ronielli C. Reis et al.
JOURNAL OF FOOD QUALITY (2011)
ANALYSIS OF VARIOUS SWEETENERS IN PETIT SUISSE CHEESE: DETERMINATION OF THE IDEAL AND EQUIVALENT SWEETNESS
Vanessa Rios De Souza et al.
JOURNAL OF SENSORY STUDIES (2011)
Soluble Dietary Fiber
R. Chawla et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins
Isabelle D. Prudencio et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Cereal β-glucans in diet and health
Peter J. Wood
JOURNAL OF CEREAL SCIENCE (2007)
Influence of texture on the temporal perception of sweetness of gelled systems
S. Bayarri et al.
FOOD RESEARCH INTERNATIONAL (2007)
Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin:: structure, viscoelasticity and syneresis of gels
PA Aichinger et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2003)
Share Paper
