UB Paderborn / Katalog / Suche / in CDI

Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone

International journal of food science & technology, 2022-02, Vol.57 (2), p.1186-1196

2022

Link zum Volltext

Verfügbarkeit prüfen

Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

Food chemistry, 2011-11, Vol.129 (2), p.312-318

2011

Link zum Volltext

Verfügbarkeit prüfen

Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS

Journal of King Saud University. Science, 2018-07, Vol.30 (3), p.316-323

2018

Link zum Volltext

Verfügbarkeit prüfen

Characterization of pH sensitive sago starch films enriched with anthocyanin-rich torch ginger extract

International journal of biological macromolecules, 2020-12, Vol.164, p.4603-4612

2020

Link zum Volltext

Verfügbarkeit prüfen

Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

Frontiers in sustainable food systems, 2023-07, Vol.7

2023

Link zum Volltext

Verfügbarkeit prüfen

Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges

Food chemistry, 2022-07, Vol.383, p.132386-132386, Article 132386

2022

Link zum Volltext

Verfügbarkeit prüfen

Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry

Critical reviews in food science and nutrition, 2022, Vol.62 (15), p.4036-4052

2022

Link zum Volltext

Verfügbarkeit prüfen

Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone

Journal of food science, 2020-09, Vol.85 (9), p.2720-2727

2020

Link zum Volltext

Verfügbarkeit prüfen

The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles

Food chemistry, 2020-12, Vol.333, p.127425, Article 127425

2020

Link zum Volltext

Verfügbarkeit prüfen

Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates

Critical reviews in food science and nutrition, 2023-10, Vol.63 (25), p.7677-7691

2023

Link zum Volltext

Verfügbarkeit prüfen

Antioxidant activity and phenolic content of various date palm ( Phoenix dactylifera) fruits from Iran

Food chemistry, 2008-04, Vol.107 (4), p.1636-1641

2008

Link zum Volltext

Verfügbarkeit prüfen

Development and evaluation of Bauhinia Kockiana extract-incorporated sago starch intelligent film strips for real-time freshness monitoring of coconut milk

International journal of biological macromolecules, 2024-03, Vol.260 (Pt 2), p.129589-129589, Article 129589

2024

Link zum Volltext

Verfügbarkeit prüfen

Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

Food chemistry, 2014-01, Vol.142, p.121-128

2014

Link zum Volltext

Verfügbarkeit prüfen

Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure

Journal of food science, 2021-12, Vol.86 (12), p.5282-5294

2021

Link zum Volltext

Verfügbarkeit prüfen

Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin

British food journal (1966), 2011-09, Vol.113 (9), p.1147-1172

2011

Link zum Volltext

Verfügbarkeit prüfen

Characterisation of the protein quality and composition of water kefir-fermented casein

Food chemistry, 2024-06, Vol.443, p.138574-138574, Article 138574

2024

Link zum Volltext

Verfügbarkeit prüfen

Effect of Maillard reaction in ammonia preserved natural rubber latex using reducing sugars

Journal of rubber research, 2020-12, Vol.23 (4), p.365-374

2020

Link zum Volltext

Verfügbarkeit prüfen

Effect of pre‐gelatinised high‐amylose maize starch combined with Ca2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles

International journal of food science & technology, 2021-02, Vol.56 (2), p.1021-1029

2021

Link zum Volltext

Verfügbarkeit prüfen

The use of salt substitutes to replace sodium chloride in food products: a review

International journal of food science & technology, 2022-11, Vol.57 (11), p.6997-7007

2022

Link zum Volltext

Verfügbarkeit prüfen

Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling

International journal of food science & technology, 2022-04, Vol.57 (4), p.2039-2050

2022

Link zum Volltext

Verfügbarkeit prüfen

The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

International journal of food science & technology, 2018-07, Vol.53 (7), p.1603-1610

2018

Link zum Volltext

Verfügbarkeit prüfen

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Journal of food quality, 2021-05, Vol.2021, p.1-7

2021

Link zum Volltext

Verfügbarkeit prüfen

Thermal inactivation kinetics parameters of browning enzymes in starfruit (Averrhoa carambola L.) juice

International journal of food science & technology, 2022-08, Vol.57 (8), p.5114-5122

2022

Link zum Volltext

Verfügbarkeit prüfen

Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White

Journal of food quality, 2016-08, Vol.39 (4), p.342-350

2016

Link zum Volltext

Verfügbarkeit prüfen

Enhanced functionality of fermented whey protein using water kefir

International journal of food properties, 2023-09, Vol.26 (1), p.1663-1677

2023

Link zum Volltext

Verfügbarkeit prüfen

Menü

Weitere Dienste

Einstellungen

Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone

Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS

Characterization of pH sensitive sago starch films enriched with anthocyanin-rich torch ginger extract

Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality

Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges

Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry

Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone

The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles

Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates

Antioxidant activity and phenolic content of various date palm ( Phoenix dactylifera) fruits from Iran

Development and evaluation of Bauhinia Kockiana extract-incorporated sago starch intelligent film strips for real-time freshness monitoring of coconut milk

Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

Mechanism of the structural interaction between whey and lentil proteins in the unique creation of a protein structure

Development of soy-based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin

Characterisation of the protein quality and composition of water kefir-fermented casein

Effect of Maillard reaction in ammonia preserved natural rubber latex using reducing sugars

Effect of pre‐gelatinised high‐amylose maize starch combined with Ca2+ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles

The use of salt substitutes to replace sodium chloride in food products: a review

Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling

The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Thermal inactivation kinetics parameters of browning enzymes in starfruit (Averrhoa carambola L.) juice

Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White

Enhanced functionality of fermented whey protein using water kefir

Suchergebnisse filtern