Related references
Note: Only part of the references are listed.Potent Time-Dependent Ice Recrystallization Inhibition Activity of Cellulose Nanocrystals in Sucrose Solutions
Min Li et al.
BIOMACROMOLECULES (2022)
Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films
Jing Qian et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
Ruihong Wang et al.
FOOD CHEMISTRY (2022)
How dish components influence older consumers' evaluation? - A study with application of conjoint analysis and eye tracking technology
Xiao Zhou et al.
FOOD QUALITY AND PREFERENCE (2022)
Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals
Connor D. Armstrong et al.
JOURNAL OF FOOD ENGINEERING (2022)
In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure
Quanquan Lin et al.
FOOD HYDROCOLLOIDS (2021)
Improving the performance of edible food packaging films by using nanocellulose as an additive
Wanli Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Insight into the formation mechanism of soy protein isolate films improved by cellulose nanocrystals
Yaqing Xiao et al.
FOOD CHEMISTRY (2021)
Ice recrystallization inhibition effect of cellulose nanocrystals: Influence of sucrose concentration
Min Li et al.
FOOD HYDROCOLLOIDS (2021)
Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces
Monica G. Aguayo-Mendoza et al.
FOOD QUALITY AND PREFERENCE (2021)
A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes
Weihua Cheng et al.
FOOD RESEARCH INTERNATIONAL (2021)
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness
Yaqing Xiao et al.
FOOD HYDROCOLLOIDS (2021)
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate
Loleny Tavares et al.
FOOD HYDROCOLLOIDS (2021)
Properties of the konjac glucomannan and zein composite gel with or without freeze-thaw treatment
Rui Lai et al.
FOOD HYDROCOLLOIDS (2021)
Effect of Fibril Length on the Ice Recrystallization Inhibition Activity of Nanocelluloses
Teng Li et al.
CARBOHYDRATE POLYMERS (2020)
Fabrication and investigation of physicochemical, food simulant release, and antioxidant properties of whey protein isolate-based films activated by loading with curcumin through the pH-driven method
Hossein Taghavi Kevij et al.
FOOD HYDROCOLLOIDS (2020)
Inhibiting Ice Recrystallization by Nanocelluloses
Teng Li et al.
BIOMACROMOLECULES (2019)
Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.
Imene Chentir et al.
FOOD HYDROCOLLOIDS (2019)
Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
Mehdi Abdollahi et al.
FOOD HYDROCOLLOIDS (2019)
Facile strategy for improvement properties of whey protein isolate/walnut oil bio-packaging films: Using modified cellulose nanofibers
Farnoosh Samadani et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
On the multiple effects of packaging colour on consumer behaviour and product experience in the 'food and beverage' and 'home and personal care' categories
Charles Spence et al.
FOOD QUALITY AND PREFERENCE (2018)
Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films
P. Sukyai et al.
FOOD RESEARCH INTERNATIONAL (2018)
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review
Bilal Hassan et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Carotenoids extracts as natural colorants in poly(lactic acid) films
Liana Stoll et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2018)
Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles
Mei Liu et al.
JOURNAL OF CEREAL SCIENCE (2018)
Active biodegradable cassava starch films incorporated lycopene nanocapsules
Renato Queiroz Assis et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Preparation, characterization and functional properties of flax seed protein isolate
Pratibha Kaushik et al.
FOOD CHEMISTRY (2016)
Vegetable nanocellulose in food science: A review
C. Gomez H et al.
FOOD HYDROCOLLOIDS (2016)
Effect of cyclic freeze-thawing process on the structure and properties of collagen
Cuicui Ding et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)
pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity
Kang Pan et al.
SOFT MATTER (2014)
Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
Oscar L. Ramos et al.
FOOD HYDROCOLLOIDS (2013)
Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars
Betina Piqueras-Fiszman et al.
FOOD QUALITY AND PREFERENCE (2013)
Fabrication and characterization of TiO2/whey protein isolate nanocomposite film
Yanxia Li et al.
FOOD HYDROCOLLOIDS (2011)
Effects of the free and pre-encapsulated calcium ions on the physical properties of whey protein edible film
Zhi Chai et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films
Yanfeng Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effect of texture of plastic and elastic model foods on the parameters of mastication
K. D. Foster et al.
JOURNAL OF NEUROPHYSIOLOGY (2006)