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Foods (Basel, Switzerland)|August 10, 2024
Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (Oratosquilla nepa) Protein: A Strategy for Developing Value-Added IngredientsKanchanaphon Chumthong, Nisa Saelee, Worawan Panpipat, et al.Journal of the Science of Food and Agriculture|April 15, 2025
Comparative studies on physicochemical and structural properties of rice proteinsWiriya Onsaard, Sureeporn Kate-Ngam, Suphat Phongthai, et al.Meat Science|January 26, 2018
Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausagesFelix H Walz, Monika Gibis, Maren Fritz, et al.Food Research International (Ottawa, Ont.)|July 18, 2018
Increased loading of vitamin D2 in reassembled casein micelles with temperature-modulated high pressure treatmentOrquídea Menéndez-Aguirre, Anne Kessler, Wolfgang Stuetz, et al.Critical Reviews in Food Science and Nutrition|August 30, 2008
Fabrication, functionalization, and application of electrospun biopolymer nanofibersChristina Kriegel, Alessandra Arecchi, Alessandra Arrechi, et al.Journal of Food Science|August 10, 2024
Influence of different storage atmospheres in packaging on color stability of beefJohannes Krell, Alejandro Poveda-Arteaga, Jochen Weiss, et al.Journal of Food Protection|November 30, 2007
Antimicrobial efficacy of eugenol microemulsions in milk against Listeria monocytogenes and Escherichia coli O157:H7Sylvia Gaysinsky, T Matthew Taylor, P Michael Davidson, et al.Food & Function|January 15, 2015
Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systemsMartin E Erdmann, Benjamin Zeeb, Hanna Salminen, et al.Journal of Food Science|January 15, 2013
Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysisAlina Krzeminski, Maja Tomaschunas, Ehrhard Köhn, et al.Food & Function|February 23, 2018
Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersionsBenjamin Zeeb, Vanessa Schöck, Nicole Schmid, et al.Pageof 23