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1.
Multiscale Structure of Starches Grafted with Hydrophobic Groups: A New Analytical Strategy.
Molecules
; 25(12)2020 Jun 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-32570969
2.
Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools.
Food Chem
; 367: 130747, 2022 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34384979
3.
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions.
Food Res Int
; 141: 110151, 2021 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-33642017
4.
Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods.
Foods
; 9(8)2020 Jul 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-32707881
5.
Cellulose nanocrystals-starch nanocomposites produced by extrusion: Structure and behavior in physiological conditions.
Carbohydr Polym
; 225: 115123, 2019 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31521280
6.
How does temperature govern mechanisms of starch changes during extrusion?
Carbohydr Polym
; 184: 57-65, 2018 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-29352943
7.
The amorphous state of spray-dried maltodextrin: sub-sub-Tg enthalpy relaxation and impact of temperature and water annealing.
Carbohydr Res
; 344(1): 85-90, 2009 Jan 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-18977472
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