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Comprehensive Reviews in Food Science and Food Safety
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January 8, 2021
Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties
Man Li, Ke-Xue Zhu, Xiao-Na Guo, et al.
Comprehensive Reviews in Food Science and Food Safety
|
January 6, 2021
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems
Arno G B Wouters, Ine Rombouts, Ellen Fierens, et al.
Food Research International (Ottawa, Ont.)
|
March 2, 2021
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter
Sarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Carbohydrate Polymers
|
November 30, 2025
An improved integrated method to simultaneously quantify yeast cell wall polysaccharides and storage carbohydrates
Dries Croonen, Charlotte F De Schepper, An Bautil, et al.
Foods (Basel, Switzerland)
|
January 9, 2021
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting
Sarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Food Chemistry
|
October 31, 2018
Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose
Geertrui M Bosmans, Louis J Peene, Ingrid Van Haesendonck, et al.
Annual Review of Food Science and Technology
|
January 10, 2012
Wheat gluten functionality as a quality determinant in cereal-based food products
Jan A Delcour, Iris J Joye, Bram Pareyt, et al.
Food Chemistry
|
April 13, 2024
Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings
Ben Van den Wouwer, Kristof Brijs, Sebastien Carpentier, et al.
ACS Omega
|
August 29, 2019
Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation
Koen J A Jansens, Kristof Brijs, Jörg Stetefeld, et al.
NPJ Science of Food
|
September 27, 2023
Sucrose substitution in cake systems is not a piece of cake
Thibault Godefroidt, Isabella M Riley, Nand Ooms, et al.
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of 8
Search research articles
Search
Showing results (41-50 of 79) with videos related to
Sort By:
Page
of 8
Comprehensive Reviews in Food Science and Food Safety
|
January 8, 2021
Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties
Man Li, Ke-Xue Zhu, Xiao-Na Guo, et al.
Comprehensive Reviews in Food Science and Food Safety
|
January 6, 2021
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems
Arno G B Wouters, Ine Rombouts, Ellen Fierens, et al.
Food Research International (Ottawa, Ont.)
|
March 2, 2021
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter
Sarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Carbohydrate Polymers
|
November 30, 2025
An improved integrated method to simultaneously quantify yeast cell wall polysaccharides and storage carbohydrates
Dries Croonen, Charlotte F De Schepper, An Bautil, et al.
Foods (Basel, Switzerland)
|
January 9, 2021
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting
Sarah C Pycarelle, Geertrui M Bosmans, Bram Pareyt, et al.
Food Chemistry
|
October 31, 2018
Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose
Geertrui M Bosmans, Louis J Peene, Ingrid Van Haesendonck, et al.
Annual Review of Food Science and Technology
|
January 10, 2012
Wheat gluten functionality as a quality determinant in cereal-based food products
Jan A Delcour, Iris J Joye, Bram Pareyt, et al.
Food Chemistry
|
April 13, 2024
Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings
Ben Van den Wouwer, Kristof Brijs, Sebastien Carpentier, et al.
ACS Omega
|
August 29, 2019
Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation
Koen J A Jansens, Kristof Brijs, Jörg Stetefeld, et al.
NPJ Science of Food
|
September 27, 2023
Sucrose substitution in cake systems is not a piece of cake
Thibault Godefroidt, Isabella M Riley, Nand Ooms, et al.
Page
of 8