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Volume 26
Main
Food Structure
Volume 26
Food Structure
Volume 26
1
Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles
Tan, Hui-Ling
,
Tan, Thuan-Chew
,
Easa, Azhar Mat
Journal:
Food Structure
Year:
2020
File:
PDF, 4.67 MB
Your tags:
2020
2
Kinetic modelling of individual starch granules swelling
Palanisamy, Arnesh
,
Deslandes, François
,
Ramaioli, Marco
,
Menut, Paul
,
Plana-Fattori, Artemio
,
Flick, Denis
Journal:
Food Structure
Year:
2020
File:
PDF, 7.20 MB
Your tags:
2020
3
Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
López-SolÃs, Remigio
,
Muñoz-Romero, Dante
,
Medel-MarabolÃ, Marcela
,
Obreque-Slier, ElÃas
Journal:
Food Structure
Year:
2020
File:
PDF, 3.28 MB
Your tags:
2020
4
Morphological, textural and physico-chemical characterization of processed meat products during their shelf life
Melro, Elodie
,
Antunes, Filipe
,
Cruz, Inês
,
Ramos, Philippe E.
,
Carvalho, Fátima
,
Alves, LuÃs
Journal:
Food Structure
Year:
2020
File:
PDF, 3.10 MB
Your tags:
2020
5
INFLUENCE OF MILK PROTEIN COMPOSITION ON PHYSICOCHEMICAL AND MICROSTRUCTURAL CHANGES OF SONO-EMULSIONS DURING IN VITRO DIGESTION
Silva, Mayumi
,
Zisu, Bogdan
,
Chandrapala, Jayani
Journal:
Food Structure
Year:
2020
File:
PDF, 5.20 MB
Your tags:
2020
6
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients
Palabiyik, Ibrahim
,
Güleri, Tuba
,
Gunes, Recep
,
Ãner, BarıÅ
,
Toker, Omer Said
,
Konar, Nevzat
Journal:
Food Structure
Year:
2020
File:
PDF, 3.93 MB
Your tags:
2020
7
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans
Brito-Oliveira, Thais C.
,
Cavini, Ana Clara M.
,
Ferreira, Leticia S.
,
Moraes, Izabel C.F.
,
Pinho, Samantha C.
Journal:
Food Structure
Year:
2020
File:
PDF, 4.32 MB
Your tags:
2020
8
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
Wijaya, Wahyu
,
Turan, Sevde
,
Setiowati, Arima Diah
,
Dewettinck, Koen
,
Patel, Ashok R.
,
Van der Meeren, Paul
Journal:
Food Structure
Year:
2020
File:
PDF, 3.69 MB
Your tags:
2020
9
Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model
Corfield, RocÃo
,
MartÃnez, Karina D.
,
Allievi, Mariana C.
,
Santagapita, Patricio
,
Mazzobre, Florencia
,
Schebor, Carolina
,
Pérez, Oscar E.
Journal:
Food Structure
Year:
2020
File:
PDF, 5.27 MB
Your tags:
2020
10
Editorial Board
Journal:
Food Structure
Year:
2020
File:
PDF, 288 KB
Your tags:
2020
1
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