相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Microfibrillated cellulose from Argania spinosa shells as sustainable solid particles for O/W Pickering emulsions
Meryem Bouhoute et al.
CARBOHYDRATE POLYMERS (2021)
Modification of plant proteins for improved functionality: A review
Felix U. Akharume et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
An Application of the Theory of Planned Behaviour to Predict Intention to Consume Plant-Based Yogurt Alternatives
Sujita Pandey et al.
FOODS (2021)
The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt
Malgorzata Ziarno et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins
Zhihua Pang et al.
FOOD CHEMISTRY (2020)
Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters
P. L. Fuhrmann et al.
FOOD HYDROCOLLOIDS (2020)
The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel
Bin Yu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts
Cynthia El Youssef et al.
FOODS (2020)
Pitfalls in the 3, 5-dinitrosalicylic acid (DNS) assay for the reducing sugars: Interference of furfural and 5-hydroxymethylfurfural
Narendra Naik Deshavath et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses
Audrey Gilbert et al.
FOOD HYDROCOLLOIDS (2020)
A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing
Shaun Y. J. Sim et al.
FOODS (2020)
Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS
Maija Greis et al.
FOOD QUALITY AND PREFERENCE (2020)
Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt
Kenneth Kieserling et al.
FOOD HYDROCOLLOIDS (2019)
Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks
Xinya Wang et al.
FOOD HYDROCOLLOIDS (2019)
Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing
Gangani Uduwerella et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products
Seyed Mohammad Taghi Gharibzahedi et al.
FOOD CHEMISTRY (2018)
Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions
Jiang Jiang et al.
FOOD HYDROCOLLOIDS (2018)
Extraction, physicochemical characteristics and functional properties of Mung bean protein
Mengxia Du et al.
FOOD HYDROCOLLOIDS (2018)
A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel
An Thi-Binh Nguyen et al.
FOOD HYDROCOLLOIDS (2018)
Fabrication of milled cellulose particles-stabilized Pickering emulsions
Xuanxuan Lu et al.
FOOD HYDROCOLLOIDS (2018)
Vicilin-A major storage protein of mungbean exhibits antioxidative potential, antiproliferative effects and ACE inhibitory activity
Neha Gupta et al.
PLOS ONE (2018)
A pH shift approach to the improvement of interfacial properties of plant seed proteins
Jiang Jiang et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Nutritional composition of mungbean and soybean sprouts compared to their adult growth stage
Andreas W. Ebert et al.
FOOD CHEMISTRY (2017)
Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating
Bach T. Nguyen et al.
FOOD HYDROCOLLOIDS (2017)
Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior
Maria Julia Spotti et al.
FOOD HYDROCOLLOIDS (2017)
A combined rheology and time domain NMR approach for determining water distributions in protein blends
Birgit L. Dekkers et al.
FOOD HYDROCOLLOIDS (2016)
Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures
Xingyun Peng et al.
FOOD HYDROCOLLOIDS (2015)
Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels
Hong C. Lee et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase
Jiang Jiang et al.
MEAT SCIENCE (2013)
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
Jiang Jiang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Creep and recovery experimental investigation of low oil content food emulsions
M. Dolz et al.
FOOD HYDROCOLLOIDS (2008)
The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate-xanthan gels
ALM Braga et al.
FOOD HYDROCOLLOIDS (2004)
The relative effect of milk base, starter, and process on yogurt texture: A review
I Sodini et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Water-holding capacity and structure of hydrocolloid-gels, WPC-gels and yogurts characterised by means of NMR
R Hinrichs et al.
FOOD CHEMISTRY (2003)
The relationship between rheological parameters and whey separation in milk gels
JA Lucey
FOOD HYDROCOLLOIDS (2001)