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Regine Stockmann

Showing results (11-20 of 22) with videos related to

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Food Chemistry. Molecular Sciences|March 11, 2026
Effect of temperature on interactions between soy 11S glycinin and hexanal - An off-flavour compoundCameron Ince, Lloyd Condict, John Ashton, et al.
Food Research International (Ottawa, Ont.)|December 18, 2025
Thermal examination implementing supercomputer simulations and experimental spectroscopy to identify the chemical interactions between β-lactoglobulin and hexanal - an off-flavour compoundCameron Ince, Lloyd Condict, John Ashton, et al.
Comprehensive Reviews in Food Science and Food Safety|January 30, 2023
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foodsZun Wang, Ken Ng, Robyn Dorothy Warner, et al.
Food Research International (Ottawa, Ont.)|April 23, 2025
Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballsZun Wang, Ken Ng, Robyn Dorothy Warner, et al.
Comprehensive Reviews in Food Science and Food Safety|January 25, 2022
Reduction strategies for polycyclic aromatic hydrocarbons in processed foodsZun Wang, Ken Ng, Robyn Dorothy Warner, et al.
Foods (Basel, Switzerland)|June 2, 2021
Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein ConcentratesMalik Adil Nawaz, Tanoj Kumar Singh, Regine Stockmann, et al.
Nutrients|January 8, 2023
In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and PhenolicsJingyu Gu, Minhao Li, Malik Adil Nawaz, et al.
Journal of Agricultural and Food Chemistry|February 17, 2005
Bioactivity and analysis of biophenols recovered from olive mill wasteHassan K Obied, Malcolm S Allen, Danny R Bedgood, et al.
Soft Matter|December 6, 2023
Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminaseCarmen Masiá, Lydia Ong, Amy Logan, et al.
Journal of Agricultural and Food Chemistry|December 9, 2021
Perspectives on Future Protein ProductionMichelle L Colgrave, Sonja Dominik, Aarti B Tobin, et al.
Pageof 3

Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Food Chemistry. Molecular Sciences|March 11, 2026
Effect of temperature on interactions between soy 11S glycinin and hexanal - An off-flavour compoundCameron Ince, Lloyd Condict, John Ashton, et al.
Food Research International (Ottawa, Ont.)|December 18, 2025
Thermal examination implementing supercomputer simulations and experimental spectroscopy to identify the chemical interactions between β-lactoglobulin and hexanal - an off-flavour compoundCameron Ince, Lloyd Condict, John Ashton, et al.
Comprehensive Reviews in Food Science and Food Safety|January 30, 2023
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foodsZun Wang, Ken Ng, Robyn Dorothy Warner, et al.
Food Research International (Ottawa, Ont.)|April 23, 2025
Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballsZun Wang, Ken Ng, Robyn Dorothy Warner, et al.
Comprehensive Reviews in Food Science and Food Safety|January 25, 2022
Reduction strategies for polycyclic aromatic hydrocarbons in processed foodsZun Wang, Ken Ng, Robyn Dorothy Warner, et al.
Foods (Basel, Switzerland)|June 2, 2021
Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein ConcentratesMalik Adil Nawaz, Tanoj Kumar Singh, Regine Stockmann, et al.
Nutrients|January 8, 2023
In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and PhenolicsJingyu Gu, Minhao Li, Malik Adil Nawaz, et al.
Journal of Agricultural and Food Chemistry|February 17, 2005
Bioactivity and analysis of biophenols recovered from olive mill wasteHassan K Obied, Malcolm S Allen, Danny R Bedgood, et al.
Soft Matter|December 6, 2023
Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminaseCarmen Masiá, Lydia Ong, Amy Logan, et al.
Journal of Agricultural and Food Chemistry|December 9, 2021
Perspectives on Future Protein ProductionMichelle L Colgrave, Sonja Dominik, Aarti B Tobin, et al.
Pageof 3