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Elsevier5
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✓Food Structure5
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20254
20231
Maria results 5 · Newest (Page 1/1, per page 25)
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Journal: Food Structure ×Author: Maria ×Clear All Filters
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Comparison between the microstructure and rheology of heat-set emulsion gels formed with purified rapeseed proteinsNARA Subscribed
Food Structure · 2025 · Vol. 46 · Elsevier
Colleen P.K. Mudau; Maria Moutkane; Gireeshkumar Balakrishnan; Taco Nicolai; Christophe Chassenieux
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Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray dryingNARA Subscribed
Food Structure · 2025 · Vol. 45 · Elsevier
Carlos Antonio Cardoso de Souza; Paula Benoso; Lumena Maria de Camargo Barreto; Izabel Cristina Freitas Moraes; Alessandra Lopes de Oliveira; Bianca Chieregato Maniglia; Milena Martelli-Tosi
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Soy lecithin strengthens amaranth protein-based omelettes through protein complexation which alters protein interactionsNARA Subscribed
Food Structure · 2025 · Vol. 44 · Elsevier
Uma Jingxin Tay; Joanne Yi Hui Toy; Chengxin He; Marco Vignuzzi; Xin Yang; Gomathy Sandhya Subramanian; Maria Antipina; Paolo Alberto Lorenzini; Weibiao Zhou; Dejian Huang
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Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrityNARA Subscribed
Food Structure · 2025 · Vol. 44 · Elsevier
Maria P. Byrne; Patrick J. Forrestal; Tom F. O’ Callaghan; Niharika Rahman; Aishwarya Ray; Martin Danaher; Bernard M. Corrigan; Noel A. McCarthy; Chikere G. Nkwonta; Karl Richards; Farhad Garavand; Enda Cummins; Sean A. Hogan
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Formation of nanoparticles from ethanol-denatured whey proteinsNARA Subscribed
Food Structure · 2023 · Vol. 37 · Elsevier
Theodore Sentoukas; Garoufalia Charitou; Janine Wagner; Anja Maria Wagemans; Thomas Moschakis; Aristeidis Papagiannopoulos
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