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。Friend or foe? The roles of inulin-type fructans
Shuli Man et al.
CARBOHYDRATE POLYMERS (2021)
Dietary fibre in gastrointestinal health and disease
Samantha K. Gill et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2021)
High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage
Zhanmei Jiang et al.
FOOD CONTROL (2021)
Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives
Paulinna Faccinetto-Beltran et al.
FOODS (2021)
Personalised Nutrition: The EU's Fragmented Legal Landscape and the Overlooked Implications of EU Food Law
Sabrina Rottger-Wirtz et al.
EUROPEAN JOURNAL OF RISK REGULATION (2021)
Surface modification of albumin/gelatin films gelled on low-temperature plasma-treated polyethylene terephthalate plates
Salvador Perez-Huertas et al.
PLASMA PROCESSES AND POLYMERS (2020)
The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan
Maciej Nastaj et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products
Hefei Zhao et al.
JOURNAL OF FOOD BIOCHEMISTRY (2020)
Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts
Ariana Saraiva et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2020)
The Health Benefits of Dietary Fibre
Thomas M. Barber et al.
NUTRIENTS (2020)
The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People
Jan Malecki et al.
FOODS (2020)
Hardness of high protein nutrition bars based on milk protein concentrates:a review
Mohamed H. Abd El-Salam et al.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY (2020)
Understanding implicit and explicit consumer desires for protein bars, powders, and beverages
Will S. Harwood et al.
JOURNAL OF SENSORY STUDIES (2019)
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
Yifu Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Impact of formulation on high-protein bar rheological and wear behaviors
Kristen Sparkman et al.
JOURNAL OF TEXTURE STUDIES (2019)
Surface-wetting characterization using contact-angle measurements
Tommi Huhtamaki et al.
NATURE PROTOCOLS (2018)
Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns
Aytin W. Sahin et al.
FOOD & FUNCTION (2018)
Hydrophobic and Melt Processable Starch-Laurate Esters: Synthesis, Structure-Property Correlations
Ewomazino Ojogbo et al.
JOURNAL OF POLYMER SCIENCE PART A-POLYMER CHEMISTRY (2018)
Exploring the Nutrition and Health Claims Regulation (EC) No. 1924/2006: What is the impact on innovation in the EU food sector?
Sukhada Khedkar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2017)
Sweeteners as food additives in the XXI century: A review of what is known, and what is to come
Marcio Carocho et al.
FOOD AND CHEMICAL TOXICOLOGY (2017)
Particle Size of Milk Protein Concentrate Powder Affects the Texture of High-Protein Nutrition Bars During Storage
J. C. Banach et al.
JOURNAL OF FOOD SCIENCE (2017)
Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate
J. C. Banach et al.
JOURNAL OF FOOD SCIENCE (2016)
Nutrition and Athletic Performance
MEDICINE AND SCIENCE IN SPORTS AND EXERCISE (2016)
Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates
J. C. Banach et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Imparting Hydrophobicity to Natural Leather through Plasma Polymerization for Easy Care Effect
Burcak Karaguzel Kayaoglu et al.
FIBERS AND POLYMERS (2013)
Parameters of Texture Profile Analysis
Katsuyoshi Nishinari et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2013)
ULTRASOUND VISCOSITY MEASUREMENTS ALLOW DETERMINATION OF GAS VOLUME FRACTION IN FOAMED GELS
M. Tomczynska-Mleko et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2013)
Influence of dairy proteins on textural changes in high-protein bars
Sean A. Hogan et al.
INTERNATIONAL DAIRY JOURNAL (2012)
Dietary Supplementation Practices in Canadian High-Performance Athletes
Victor Lun et al.
INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM (2012)
EFFECT OF DAIRY PROTEIN BLENDS ON TEXTURE OF HIGH PROTEIN BARS
S. Rizana Imtiaz et al.
JOURNAL OF TEXTURE STUDIES (2012)
Sensory analysis in the food industry as a tool for marketing decisions
Maria Iannario et al.
ADVANCES IN DATA ANALYSIS AND CLASSIFICATION (2012)
Sport-specific nutrition: Practical strategies for team sports
Francis E. Holway et al.
JOURNAL OF SPORTS SCIENCES (2011)
Rheology and density of glucose syrup and honey: Determining their suitability for usage in analogue and fluid dynamic models of geological processes
W. P. Schellart
JOURNAL OF STRUCTURAL GEOLOGY (2011)
Influences of polyacrylic acid adsorption and temperature on the alumina suspension stability
M. Wisniewska
POWDER TECHNOLOGY (2010)
Factors influencing the consumer behaviour when buying food
J. Stavkova et al.
AGRICULTURAL ECONOMICS-ZEMEDELSKA EKONOMIKA (2007)
分享论文
