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1دورية أكاديمية
المؤلفون: Nicholas S. Archer, Maeva Cochet-Broch, Mihaela Mihnea, Gonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Leif Lundin, Damian Frank
المصدر: Frontiers in Nutrition, Vol 9 (2022)
مصطلحات موضوعية: reformulation, flavor perception, chloride salts, flavor enhancement, cross-modal interaction, fortification, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Graziele Gustinelli, Lovisa Eliasson, Cecilia Svelander, Thomas Andlid, Leif Lundin, Lilia Ahrné, Marie Alminger
المصدر: Journal of Food Quality, Vol 2018 (2018)
مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
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3
المؤلفون: Benjamin P. Westberry, Bradley W. Mansel, Leif Lundin, M.A.K. Williams
المصدر: Carbohydrate polymers. 302
مصطلحات موضوعية: Polymers and Plastics, X-Rays, Organic Chemistry, Materials Chemistry, Molecular Conformation, Molecular Dynamics Simulation, Carrageenan
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المصدر: Carbohydrate polymers. 296
مصطلحات موضوعية: Ions, Polymers and Plastics, X-Rays, Organic Chemistry, Materials Chemistry, Molecular Dynamics Simulation, Carrageenan, Protein Structure, Secondary
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المؤلفون: Nicholas S. Archer, Maeva Cochet-Broch, Mihaela Mihnea, Gonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Leif Lundin, Damian Frank
المصدر: Frontiers in Nutrition, Vol 9 (2022)
مصطلحات موضوعية: Nutrition and Dietetics, Nutrition. Foods and food supply, Endocrinology, Diabetes and Metabolism, cross-modal interaction, fortification, TX341-641, chloride salts, reformulation, Food Science, flavor perception, flavor enhancement
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d146a932b164ddf3caff03e0932afdc1
https://pubmed.ncbi.nlm.nih.gov/35187028 -
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المؤلفون: Leif Lundin, Dave E. Dunstan, Stephen Homer
المصدر: Food Hydrocolloids. 121:107044
مصطلحات موضوعية: chemistry.chemical_classification, Shearing (physics), Whey protein, Aggregate (composite), biology, Globular protein, General Chemical Engineering, General Chemistry, Shear (sheet metal), Shear rate, Chemical engineering, chemistry, biology.protein, Particle size, Beta-lactoglobulin, Food Science
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مصطلحات موضوعية: Diffraction, Materials science, General Physics and Astronomy, FOS: Physical sciences, 02 engineering and technology, Condensed Matter - Soft Condensed Matter, 010402 general chemistry, Polysaccharide, 01 natural sciences, law.invention, chemistry.chemical_compound, law, Physical and Theoretical Chemistry, chemistry.chemical_classification, Small-angle X-ray scattering, Scattering, X-ray, Polymer, 021001 nanoscience & nanotechnology, Synchrotron, 0104 chemical sciences, Crystallography, Monomer, chemistry, Soft Condensed Matter (cond-mat.soft), 0210 nano-technology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6aeadf69affe83996ac30a25f5254ca0
http://arxiv.org/abs/1909.01673 -
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المؤلفون: Stephen Homer, Leif Lundin, Dave E. Dunstan
المصدر: Food Hydrocolloids. 77:566-576
مصطلحات موضوعية: 0301 basic medicine, Thermal denaturation, 030109 nutrition & dietetics, Chromatography, biology, Chemistry, General Chemical Engineering, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, Whey protein isolate, 03 medical and health sciences, 0404 agricultural biotechnology, Differential scanning calorimetry, Rheology, Alpha-lactalbumin, biology.protein, Turbidity, Food Science
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المؤلفون: Leif Lundin, Ahmed Regina, Li Day, Stephen Homer, Thu H. McCann, Marcus Newberry, Sofia K. Øiseth
المصدر: Journal of Cereal Science. 79:440-448
مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Chemistry, Starch, fungi, Wheat flour, food and beverages, 04 agricultural and veterinary sciences, Microstructure, 040401 food science, Biochemistry, 03 medical and health sciences, Wheat starch, chemistry.chemical_compound, 0404 agricultural biotechnology, Rheology, High amylose, Food science, Deformation (engineering), Elastic modulus, Food Science