Effect of pH on Color and Texture of Food Products

Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

(2012) Pu Jing et al.   FOOD CHEMISTRY

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

In SituMeasurement of Reaction Volume and Calculation of pH of Weak Acid Buffer Solutions Under High Pressure

(2011) Stephen K. Min et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Carotenoids and Their Isomers: Color Pigments in Fruits and Vegetables

(2011) Hock-Eng Khoo et al.   MOLECULES

In Situ Measurement of pH Under High Pressure

(2010) Chaminda P. Samaranayake et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering

(2009) S. Van Buggenhout et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions

(2009) Caitlin S. Boon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

(2008) Jon Volden et al.   FOOD CHEMISTRY

Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone

(2008) Yen-Chang Tseng et al.   JOURNAL OF FOOD ENGINEERING

Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle

(2008) Shuming Ke et al.   MEAT SCIENCE

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

(2008) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Conformational and rheological changes in catfish myosin during alkali-induced unfolding and refolding

(2007) Sivakumar Raghavan et al.   FOOD CHEMISTRY

Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)

(2007) Siriporn Riebroy et al.   FOOD HYDROCOLLOIDS

Dark fermentative H2H2 production from xylose and lactose—Effects of on-line pH control

(2007) B CALLI   INTERNATIONAL JOURNAL OF HYDROGEN ENERGY

Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture

(2007) Gongjian Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

(2007) Daniel N. Sila et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY