المؤلفون: Jingnan Zhang, Siqi Zhao, Linte Li, Baohua Kong, Haotian Liu

المصدر: Foods; Volume 12; Issue 7; Pages: 1433

مصطلحات موضوعية: Health (social science), pea protein isolate, high internal phase emulsions, micromorphology, rheological behavior, 3D printing, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::362e4a46da6df09df8054a714dfa2b45Test

المؤلفون: Shaghayegh Keshanidokht, Saket Kumar, Peter Waaben Thulstrup, Matias Alejandro Via, Mathias Porsmose Clausen, Jens Risbo

المصدر: Keshanidokht, S, Kumar, S, Thulstrup, P W, Via, M A, Clausen, M P & Risbo, J 2023, ' Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein ', Food Hydrocolloids, vol. 139, 108582 . https://doi.org/10.1016/j.foodhyd.2023.108582Test

مصطلحات موضوعية: Emulsion-templated method, Glycerol, Oleogel, General Chemical Engineering, Zein, General Chemistry, Rheological behavior, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de265c4bdac3ac6366e7f9b3e95357c7Test
https://curis.ku.dk/portal/da/publications/thermoresponsiveTest-behavior-of-glycerolplasticized-oleogels-stabilized-by-zein(41ae7ad7-331d-413f-a99f-e099dcaff1e2).html

المؤلفون: Jie Zhang, Gongwei Li, Yanping Cao, Duoxia Xu

المصدر: Foods; Volume 11; Issue 24; Pages: 4044

مصطلحات موضوعية: Health (social science), Plant Science, Health Professions (miscellaneous), Microbiology, calcium carbonate, solid/oil/water (S/O/W) emulsions, physicochemical stability, microstructure, rheological behavior, bioaccessibility, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdb719bd756ba07113bc6cd95fbe1564Test

المؤلفون: José Pérez-González, Francisco Rodríguez-González, Benjamín M. Marín-Santibáñez, Cesar Nadem Muñoz-López, Silvia Viridiana Vargas-Solano

المصدر: Food Science & Nutrition, Vol 9, Iss 12, Pp 6776-6785 (2021)
Food Science & Nutrition

مصطلحات موضوعية: age, Mucilage, Rheology, Nutrition. Foods and food supply, Chemistry, rheological behavior, molecular weight, Opuntia ficus‐indica (nopal), TX341-641, Food science, mucilages, Original Research, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d89ec0639921e957f18173020a3cabb6Test
https://doi.org/10.1002/fsn3.2629Test

المؤلفون: Sara Naji-Tabasi, Mozhdeh Sarraf, Adel Beig-babaei

المصدر: Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 12, Pp 6728-6736 (2021)

مصطلحات موضوعية: Whey protein, Chemistry, Nutrition. Foods and food supply, rheological behavior, Seed gum, chemistry.chemical_element, Calcium, hydrocolloid, turbidity, Ionic strength, medicine, TX341-641, Food science, Turbidity, ionic strength, Xanthan gum, Food Science, medicine.drug, Original Research

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::241bd5b971ad072f7bdc698a512eefd2Test
http://europepmc.org/articles/PMC8645777Test

المؤلفون: Julián Quintero, Juan D. Torres, Ligia Luz Corrales-Garcia, Gelmy Ciro, Efren Delgado, John Rojas

المصدر: Foods; Volume 11; Issue 19; Pages: 3116

مصطلحات موضوعية: Health (social science), plant proteins, rheological behavior, techno-functional properties, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa4ed53eff3a22cf953ee92d723a9a68Test

المؤلفون: Chengyi Zhou, Min Wu, Dongyu Sun, Wenguang Wei, Haoze Yu, Tong Zhang

المصدر: Foods; Volume 11; Issue 15; Pages: 2206

مصطلحات موضوعية: Health (social science), oats, extrusion zones, rheological behavior, starch pasting, structural variation, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bebb6d15ff53d98eb590bb5becc5fd83Test
https://pubmed.ncbi.nlm.nih.gov/35892792Test

المؤلفون: Muhammed Yüceer

المصدر: Volume: 18, Issue: 4 402-410
Akademik Gıda

مصطلحات موضوعية: Gynecology, medicine.medical_specialty, Yumurta,Ultrases,Kalite kriterleri,Reolojik davranış,Yapısal morfoloji, business.industry, Medicine, Egg,ultrasound,Quality criteria,Rheological behavior,Structural morphology, Food Science and Technology, business, Gıda Bilimi ve Teknolojisi, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e20b9fa7fc6ed6e7c363f4366b5542b6Test
https://doi.org/10.24323/akademik-gida.850921Test

المؤلفون: Cui, Lulu, Chen, Jiwang, Wang, Yuhuan, Xiong, Youling L.

المصدر: Animal and Food Sciences Faculty Publications

مصطلحات موضوعية: batter-breaded fish nuggets, protein, rheological behavior, thermal properties, fat absorption, Food Science

وصف الملف: application/pdf

العلاقة: The data presented in this study are as described in the individual figures and tables.; https://uknowledge.uky.edu/animalsci_facpub/59Test; https://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1060&context=animalsci_facpubTest

الإتاحة: https://uknowledge.uky.edu/animalsci_facpub/59Test
https://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1060&context=animalsci_facpubTest

المؤلفون: Lulu Cui, Jiwang Chen, Yuhuan Wang, Youling L. Xiong

المصدر: Foods; Volume 11; Issue 2; Pages: 147
Foods, Vol 11, Iss 147, p 147 (2022)
Foods

مصطلحات موضوعية: Health (social science), Chemical technology, rheological behavior, thermal properties, batter-breaded fish nuggets, Plant Science, fat absorption, TP1-1185, Health Professions (miscellaneous), Microbiology, Article, protein, Food Science

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ccd13363ba5954d9589a36b3e621239Test