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Solid volume fraction as a determinant of rheological properties and storage stability in sesame paste
1天前
已完结
Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability
1天前
已完结
Effects of Infrared Roasting on Characteristics of Low‐Oil Sesame Paste: Textural and Rheological Properties, Storage Stability, Phenolic Composition, and Structure of Sesame Protein Isolate
1天前
已完结
Stabilization activity of a new protein–carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis
1天前
已完结
Stabilization activity of a new protein–carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis
3个月前
已完结
Producing high‐colloidal‐stability sesame paste: structural role of stone milling‐modified protein
3个月前
已完结
Soluble dietary fibers from black soybean hulls: physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity
4个月前
已完结
Influence of fermentation with lactic bacteria on the structure, functional properties and antioxidant activity of flaxseed gum
4个月前
已完结
Present and Potential Industrial Applications of Sesame: A Mini Review
4个月前
已完结
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