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。Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)
Jelili Babatunde Hussein et al.
Croatian Journal of Food Science and Technology (2021)
Fabrication and characterization of bioactive nanoemulsion-based delivery systems
Azime Yilmaz et al.
EMERGING MATERIALS RESEARCH (2021)
Development of cake mix with reduced fat and high practicality by adding chia mucilage
Sibele Santos Fernandes et al.
FOOD BIOSCIENCE (2021)
A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions
Mehmet Mustafa Ekin et al.
FOOD BIOSCIENCE (2021)
Factors influencing the sensory perception of reformulated baked confectionary products
Emer C. Garvey et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream
Nameer Khairullah Mohammed et al.
FOOD SCIENCE & NUTRITION (2020)
Effect of sodium alginate and different types of oil on the physical properties of ultrasound-assisted nanoemulsions
Ivanise Guilherme Branco et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2020)
Physicochemical and retrogradation properties of low-fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers
Yetong Ren et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging
Rungsima Chollakup et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets
Zafer Ceylan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility
Yanxia Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Use of succinyl chitosan as fat replacer on cake formulations
Raquel V. Rios et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils
C. Torres-Alvarez et al.
CYTA-JOURNAL OF FOOD (2017)
Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products
Gulcin Serinyel et al.
STARCH-STARKE (2017)
Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils
C. Torres-Alvarez et al.
CYTA-JOURNAL OF FOOD (2017)
Preparation of curcumin-loaded emulsion using high pressure homogenization: Impact of oil phase and concentration on physicochemical stability
Peihua Ma et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
BIOACTIVE COMPOUNDS, PHYSICAL AND SENSORY PROPERTIES OF CAKE MADE WITH WALNUT PRESS-CAKE
Emre Bakkalbasi et al.
JOURNAL OF FOOD QUALITY (2015)
Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
Maria Herminia Ferrari Felisberto et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Curcumin nanoemulsion for transdermal application: formulation and evaluation
Heni Rachmawati et al.
DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY (2015)
Evolution of cake batter bubble structure and rheology during planetary mixing
A. K. S. Chesterton et al.
FOOD AND BIOPRODUCTS PROCESSING (2013)
Effect of different fibers on batter and gluten-free layer cake properties
Marcia Arocha Gularte et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking
Bockki Min et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
分享论文
