| Functional emulsion gels as pork back fat replacers in Bologna sausage |
17 |
| 3D printing of cereal-based food structures containing probiotics |
17 |
| Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues |
14 |
| Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks |
13 |
| Pickering emulsion stabilized by protein nanogel particles for delivery of curcumin: Effects of pH and ionic strength on curcumin retention |
11 |
| pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels |
9 |
| Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L) flour and mucilage |
6 |
| A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems |
6 |
| Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH |
6 |
| Gelation of oil using combination of different free fatty acids |
6 |
| Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase |
5 |
| Characterization of Aloe vera-banana starch composite films reinforced with curcumin-loaded starch nanoparticles |
4 |
| Development of realistic food microstructure considering the structural heterogeneity of cells and intercellular space |
3 |
| Impact of smoking on efflorescence formation on dry-fermented sausages |
3 |
| Effects of filler ingredients on the structure and texture of starchy, extruded snacks |
2 |
| Numerical investigation of microstructural damage during kneading of wheat dough |
2 |
| Characterisation of deep-fried batter and breaded coatings |
2 |
| Estimation of individual starch granule swelling under hydro-thermal treatment |
2 |
| Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties |
2 |
| Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles |
2 |
| What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction |
2 |
| Characterization of apples (Granny Smith) dried in industrial equipment and the relationship with drying mechanisms |
2 |
| Microstructural properties of potato chips |
1 |
| Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions |
1 |
| Planar sucrose substrates for investigating interfaces found in molten chocolate |
1 |
| Cheese proteolysis and matrix disintegration during in vitro digestion |
1 |
| Structural and compositional changes during UHT fouling removal-Possible mechanisms of the cleaning process |
1 |
| Small and ultra-small angle neutron scattering studies of commercial milk |
1 |
| Molecular dynamics simulation of the adsorption of mung bean defensin VrD1 to a phospholipid bilayer |
0 |
| Kernel structure in breads reduces in vitro starch digestion rate and estimated glycaemic potency only at high grain inclusion rates |
0 |
| Development of a dehydrated dressing-type emulsion with instant powder characteristics |
0 |
| The effects of native and modified clupeine on the structure of gram-negative model membranes |
0 |
| Potential of neutron powder diffraction for the study of solid triacylglycerols |
0 |
| Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins |
0 |
| Effect of thermal processing and mixing time on textural and sensory properties of stick chewing gum |
0 |
| Dry cured-ham microestructure: A T-2 NMR relaxometry, SEM and uniaxial tensile test combined study |
0 |
| Influence of adding a commercial phytosterol ester mixture on the 'equilibrium' crystallization behavior of palm oil |
0 |
| Clumping of frozen par-fried foods: Lessons from frosting on structured surfaces |
0 |
| Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels |
0 |
