المؤلفون: Hui Zhou, Yan Zhao, Di Fan, Qingwu Shen, Chengguo Liu, Jie Luo

المصدر: Foods, Vol 11, Iss 19, p 2932 (2022)

مصطلحات موضوعية: solid fat content, acid milk gel, creamy mouthfeel, tribology, in-mouth coalescence, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/19/2932; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/0539125051f14ba4823777017492f7d5

المؤلفون: Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille, Emilia Nordlund

المصدر: Foods, Vol 11, Iss 2, p 228 (2022)

مصطلحات موضوعية: oat bran, β-glucan, β-glucanase, mechanical treatment, acid milk gel, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/2/228; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/0cbd1813c7c54535ab49d5715fbca1fc

المصدر: Foods. 11(2)

مصطلحات موضوعية: Mechanical treatment, Oat bran, β-glucan, β-glucanase, Acid milk gel

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___01229::abc8e084b0d0ec1ce63c556210dbcf47
https://doi.org/10.3390/foods11020228

المؤلفون: Nordlund, Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille, Emilia

المصدر: Foods; Volume 11; Issue 2; Pages: 228

مصطلحات موضوعية: oat bran, β-glucan, β-glucanase, mechanical treatment, acid milk gel

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=multidiscipl::20404fc60476fc0c26a98149564bd28b

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تسجيل الدخول للوصول الكامل.

المؤلفون: Federico Casanova, Frédéric Gaucheron, Alvaro Vianna Novaes de Carvalho Teixeira, Luiz Antônio Minim, Guilherme Mendes da Silva, Naaman Francisco Nogueira Silva, Antônio Fernandes de Carvalho

المساهمون: Centro de Ciencias da Natureza, Universidade Federal de Sao Carlos, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFC), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Departamento de Física, UFPR, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

المصدر: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2018, 82, pp.304-311. ⟨10.1016/j.foodhyd.2018.03.038⟩
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

مصطلحات موضوعية: Tissue transglutaminase, General Chemical Engineering, microstructure, microscopie confocale, Acid milk gel, confocal microscopy, citrate de sodium, transglutaminase, chemistry.chemical_compound, 0404 agricultural biotechnology, Sodium citrate, Rheology, protein-glutamine ³-glutamyltransferase, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Confocal laser scanning microscopy, Water holding capacity, gel acide, rhéologie, Microstructure, Trisodium citrate, milk, biology, gel laitier, microfiltration, 04 agricultural and veterinary sciences, General Chemistry, Transglutaminase, lait, 040401 food science, chemistry, microstructure des aliments, biology.protein, rheology, gel laitier acide, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, δ lactone, Food Science, Nuclear chemistry

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0819379b03320b5237dfcf8fb442630e
https://doi.org/10.1016/j.foodhyd.2018.03.038

لا يتم عرض هذه النتيجة على الضيوف.
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لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

المؤلفون: Famelart, Marie-Hélène, Gauvin, Géraldine, Pâquet, Denis, Brulé, Gérard

المصدر: Dairy Science & Technology. May 2009 89(3-4):335-348

المؤلفون: Renan, Marie, Arnoult-Delest, Véronique, Pâquet, Denis, Brulé, Gérard, Famelart, Marie-Hélène

المصدر: Dairy Science & Technology. May 2008 88(3):341-353