Comparison of the suitability of different citrus fibres as ice cream stabilisers
Michelle Neville
Effect of type and level of hydrocolloid on texture profile of rice flour wonton wrapper models
Suched Samuhasaneetoo
Production and characterization of Maillard-glycated protein-polysaccharide conjugates for use as encapsulating agents
Larissa Consoli
Effect of gluten on texture profile of dough and doughnut models
Suched Samuhasaneetoo
Effect of type and level of hydrocolloid on texture profile of rice flour wonton wrapper models
Suched Samuhasaneetoo
Composition and functionality of pectic polysaccharides from pea hull
Friederike Gutöhrlein
Influence of the extraction temperature on rheological properties of flaxseed gum solution
Jorge Vieira
Rheological properties of a polysaccharide isolated from Treculia africana fruit pulp
Louis Nwokocha
Adsorption of spruce galactoglucomannans (GGM) on emulsion interfaces depends on GGM:oil ratio
Mamata Bhattarai
Hybrid carrageenans as wort fining agents
Mihkel Saluri
Hexanal releasing spruce galactoglucomannan aerogels for active packaging of fresh fruit
Mari Lehtonen
Oat protein enriched by-products support structure formation in yoghurt
Monika Brueckner-Guehmann
Isolation, identification and comparison of O-acetyl-(gluco)mannans isolated from the leaf skin and gel of Aloe barbadensis Miller
Shaoping Nie
Arabinoxylan isolated from the seeds of Plantago asiatica L. ameliorates Type 2 diabetes in rats
Shaoping Nie
A comparative study of chemical composition and polysaccharide structure between natural Cordyceps sinensis and cultured mycelium
Shaoping Nie
Coil-helix transition of kappa-carrageenan influenced by beta-lactoglobulin
Katsuyoshi Nishinari
Coil-helix transition of -carrageenan influenced by β-lactoglobulin
Katsuyoshi Nishinari
Modulating molecular and structural arrangement of starch for controlled digestion using vitamins
Pallab Kumar Borah
Food tribology – a promising and challenging tool for the determination of food friction properties
Kenneth Kieserling
Mullein extracts as possible emulsion stabilizers
Maciej Jarzebski