Detalles de la búsqueda
1.
Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types.
Gels
; 10(3)2024 Feb 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-38534591
2.
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking.
Curr Res Food Sci
; 7: 100552, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-37575131
3.
Highly protein-loaded melt extrudates produced by small-scale ram and twin-screw extrusion - evaluation of extrusion process design on protein stability by experimental and numerical approaches.
Int J Pharm X
; 6: 100196, 2023 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-37448986
4.
A comprehensive methodology to study double emulsion stability.
J Colloid Interface Sci
; 630(Pt B): 534-548, 2023 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36334489
5.
Influence of Arabinan Fine Structure, Galacturonan Backbone Length, and Degree of Esterification on the Emulsifying Properties of Acid-Extracted Sugar Beet Pectins.
J Agric Food Chem
; 71(4): 2105-2112, 2023 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36668901
6.
Novel glass capillary microfluidic devices for the flexible and simple production of multi-cored double emulsions.
J Colloid Interface Sci
; 611: 451-461, 2022 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-34968964
7.
Effect of Conformation of Sugar Beet Pectin on the Interfacial and Emulsifying Properties.
Foods
; 11(2)2022 Jan 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-35053946
8.
Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties.
Foods
; 10(7)2021 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-34209076
9.
Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties.
Polymers (Basel)
; 13(2)2021 Jan 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-33435355
10.
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure.
Foods
; 10(1)2021 Jan 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-33418980
11.
Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues.
Foods
; 10(4)2021 Mar 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-33805896
12.
Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch.
Foods
; 10(3)2021 Mar 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-33799433
13.
Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications.
Foods
; 10(8)2021 Jul 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-34441477
14.
Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue.
Foods
; 10(8)2021 Jul 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-34441530
15.
Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility.
Foods
; 10(6)2021 May 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-34064064
16.
Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing.
Foods
; 10(3)2021 Feb 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-33668342
17.
Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds.
Foods
; 10(3)2021 Mar 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-33801434
18.
Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions.
Polymers (Basel)
; 12(9)2020 Sep 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-32962302
19.
The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics.
Foods
; 9(11)2020 Oct 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-33113839
20.
Influence of Thermomechanical Treatment and Ratio of ß-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems.
Foods
; 9(9)2020 Aug 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-32872486