Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃

Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour

(2014) Yue-Cheng Meng et al.   FOOD HYDROCOLLOIDS

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

(2014) Ying Gui et al.   Journal of Ginseng Research

The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

(2012) Z.A. Syahariza et al.   FOOD CHEMISTRY

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

(2012) Dong Hyun Jang et al.   MEAT SCIENCE

Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

(2011) Claire Berton et al.   FOOD CHEMISTRY

Enzymatic synthesis of sugar esters and their potential as surface-active stabilizers of coconut milk emulsions

(2011) Nair do Amaral Sampaio Neta et al.   FOOD HYDROCOLLOIDS

Changes in physicochemical characteristics of rice during storage at different temperatures

(2011) Chan-Eun Park et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Functional properties and starch digestibility of instant Jasmine rice porridges

(2010) Khongsak Srikaeo et al.   CARBOHYDRATE POLYMERS

Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics

(2010) R. Sai Manohar et al.   JOURNAL OF FOOD ENGINEERING

Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

(2009) Deng-Cheng Liu et al.   FOOD CHEMISTRY

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

(2008) Kenneth W. McMillin   MEAT SCIENCE