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1دورية أكاديمية
المصدر: Current Research in Food Science, Vol 3, Iss , Pp 134-145 (2020)
مصطلحات موضوعية: Gel swelling, Water holding capacity, Meat analogues, Water sorption, Gel mechanics, Plant proteins, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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المصدر: Current Research in Food Science, Vol 3, Iss, Pp 134-145 (2020)
Current Research in Food Science 3 (2020)
Current Research in Food Science, 3, 134-145
Current Research in Food Scienceمصطلحات موضوعية: lcsh:TX341-641, Water sorption, Applied Microbiology and Biotechnology, digestive system, Gel mechanics, medicine, Water holding capacity, Plant proteins, Food science, Meat analogues, Soy protein, Food Process Engineering, chemistry.chemical_classification, lcsh:TP368-456, nutritional and metabolic diseases, Gluten, digestive system diseases, lcsh:Food processing and manufacture, chemistry, Food Technology, Composition (visual arts), Gel swelling, Swelling, medicine.symptom, lcsh:Nutrition. Foods and food supply, Research Article, Food Science, Biotechnology
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::182dc0f22db6e037e596e520e66f236c
http://www.sciencedirect.com/science/article/pii/S2665927120300149 -
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المؤلفون: Silvia J.E. Snel, Atze Jan van der Goot, Michael Beyrer, Floor K.G. Schreuders, Ruud G.M. van der Sman, Steven H.V. Cornet
المصدر: Critical Reviews in Food Science and Nutrition, 62(12), 3264-3280
Critical Reviews in Food Science and Nutrition 62 (2022) 12مصطلحات موضوعية: Extrusion cooking, Hot Temperature, Meat, Materials science, Chemical Phenomena, 030309 nutrition & dietetics, Plastics extrusion, Mixing (process engineering), polymer melt, Meat analogue, Industrial and Manufacturing Engineering, Die (integrated circuit), Shear cell, 03 medical and health sciences, 0404 agricultural biotechnology, Phase (matter), structuring mechanisms, Humans, Cooking, Food Process Engineering, 0303 health sciences, Moisture, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, phase deformation, Food Technology, Deformation (engineering), Biological system, plant proteins, Food Science
وصف الملف: application/pdf
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المؤلفون: Silvia J.E. Snel, Ruud G.M. van der Sman, Steven H.V. Cornet, Judith Lesschen, Atze Jan van der Goot
المصدر: Journal of Food Engineering, 290
Journal of Food Engineering 290 (2021)مصطلحات موضوعية: Marinade, Reducing agent, Ionic bonding, Meat analogue, Juiciness, Plant protein, 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, medicine, Student Service Centre, Water holding capacity, Flory–Rehner theory, Swelling, Food Process Engineering, VLAG, Chemistry, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Chemical engineering, Ionic strength, Yield (chemistry), 030221 ophthalmology & optometry, Food Technology, Composition (visual arts), medicine.symptom, Food Science
وصف الملف: application/pdf
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المؤلفون: Jan M. Bühler, Steven H.V. Cornet, Marieke E. Bruins, Atze Jan van der Goot, Raquel Gonçalves, Ruud G.M. van der Sman
المصدر: Food Hydrocolloids, 120
Food Hydrocolloids 120 (2021)مصطلحات موضوعية: food.ingredient, General Chemical Engineering, digestive system, Shear cell, food, medicine, Plant proteins, Food science, Meat analogues, Soy protein, Food Process Engineering, Pulses, VLAG, chemistry.chemical_classification, Strain (chemistry), Pea protein, nutritional and metabolic diseases, General Chemistry, Gluten, digestive system diseases, BBP Bioconversion, chemistry, Fibre formation, Food Technology, BBP Biorefinery & Sustainable Value Chains, Gel swelling, Swelling, medicine.symptom, Filler (animal food), Protein transition, Food Science
وصف الملف: application/pdf
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المصدر: Food Hydrocolloids, 119
Food Hydrocolloids 119 (2021)مصطلحات موضوعية: Hydrogen bonding, Gelatinization, Chemistry, Starch, General Chemical Engineering, Plasticizer, Analytical chemistry, General Chemistry, Fibres, Solvent, chemistry.chemical_compound, Starch gelatinization, Molar volume, Differential scanning calorimetry, medicine, Food Technology, Swelling, medicine.symptom, Sugar, Sugars, Food Science, VLAG
وصف الملف: application/pdf
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المصدر: Food Hydrocolloids, 108
Food Hydrocolloids 108 (2020)مصطلحات موضوعية: Hydrogen bonding, General Chemical Engineering, engineering.material, 01 natural sciences, Cake, 0404 agricultural biotechnology, Molar volume, 0103 physical sciences, Organic chemistry, Denaturation (biochemistry), Sugar, VLAG, 010304 chemical physics, Chemistry, Hydrogen bond, Plasticizer, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, Solvent, Denaturation, engineering, Food Technology, Biopolymer, Egg white, Sugars, Food Science
وصف الملف: application/pdf
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المؤلفون: Nieke Westerik, Ekaraj Paudel, Belinda P.C. Dewi, Ruud G.M. van der Sman, Remko M. Boom, Ashutosh Ashutosh
المصدر: Journal of Food Engineering 195 (2017)
Journal of Food Engineering, 195, 105-113مصطلحات موضوعية: Exergy, Mushroom, Engineering, Physics and Physical Chemistry of Foods, Waste management, business.industry, Blanching, 020209 energy, 04 agricultural and veterinary sciences, 02 engineering and technology, 040401 food science, 0404 agricultural biotechnology, Pinch analysis, Sustainability, 0202 electrical engineering, electronic engineering, information engineering, Pinch, Food Technology, business, Food Process Engineering, Water use, Food Science, VLAG, Canned mushroom production
وصف الملف: application/pdf; application/octet-stream
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المؤلفون: Tatiana Nikolaeva, John P. M. van Duynhoven, Henk Van As, Koen Martens, Ruud den Adel, A. Voda, Ruud G.M. van der Sman
المصدر: Langmuir 35 (2019) 6
Langmuir, 35(6), 2221-2229مصطلحات موضوعية: Materials science, Biophysics, 02 engineering and technology, 010402 general chemistry, 01 natural sciences, Fractal dimension, Crystal, Mass transfer, Electrochemistry, Shear stress, Sunflower Oil, Life Science, General Materials Science, Solubility, Spectroscopy, Triglycerides, VLAG, Temperature, Recrystallization (metallurgy), Surfaces and Interfaces, 021001 nanoscience & nanotechnology, Condensed Matter Physics, 0104 chemical sciences, Network formation, Nanostructures, Biofysica, Chemical engineering, Food Technology, EPS, 0210 nano-technology, Dispersion (chemistry), Crystallization, Rheology
وصف الملف: application/pdf; application/octet-stream
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10Water release kinetics from soy protein gels and meat analogues as studied with confined compression
المصدر: Innovative Food Science and Emerging Technologies 66 (2020)
Innovative Food Science and Emerging Technologies, 66مصطلحات موضوعية: Water release, Mechanical load, Flory-Rehner theory, Chemistry, Kinetics, Meat analogue, 04 agricultural and veterinary sciences, General Chemistry, Juiciness, 040401 food science, Industrial and Manufacturing Engineering, Plant protein, 0404 agricultural biotechnology, Chemical engineering, Food Technology, Confined compression, Water release kinetics, Low resistance, Food Process Engineering, Soy protein, VLAG, Food Science
وصف الملف: application/pdf