Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk

Health issues and technological aspects of plant-based alternative milk

(2020) Aline R.A. Silva et al.   FOOD RESEARCH INTERNATIONAL

The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel

(2020) Bin Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparative studies on the stabilization of Flos Sophorae Immaturus beverages by various hydrocolloids

(2020) Yanqing Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state

(2020) Phoebe X. Qi et al.   FOOD HYDROCOLLOIDS

Development of novel plant-based milk based on chickpea and coconut

(2020) Luana Rincon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects

(2020) Elif Feyza Aydar et al.   Journal of Functional Foods

Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents

(2019) Xu Lu et al.   ULTRASONICS SONOCHEMISTRY

Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers

(2019) Sabina Karp et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.)

(2019) Aybuke Ceyhun Sezgin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quinoa intake reduces plasma and liver cholesterol, lessens obesity-associated inflammation, and helps to prevent hepatic steatosis in obese db/db mouse

(2019) Giuliana D. Noratto et al.   FOOD CHEMISTRY

Physiological functionalities and mechanisms of β-glucans

(2019) Junying Bai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

(2019) Yue Wei et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of Eucommia ulmoides seed oil O/W nanoemulsion by dynamic high-pressure microfluidization

(2019) Shuangshuang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extruded flour improves batter pick-up, coating crispness and aroma profile

(2018) Laura Román et al.   FOOD CHEMISTRY

Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

(2018) Jing Ai et al.   FOOD HYDROCOLLOIDS

Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization

(2018) Jonas T. Guimarães et al.   FOOD HYDROCOLLOIDS

Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute

(2018) Stephanie Jeske et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability

(2018) E. Aktas-Akyildiz et al.   JOURNAL OF CEREAL SCIENCE

Development of an orange-flavoured functional beverage formulated with beta-glucan and coenzyme Q10-impregnated beta-glucan

(2018) Nian Liu et al.   Journal of Functional Foods

Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substitute

(2018) Stephanie Jeske et al.   Food & Function

Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

(2018) Shi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological investigations of beta glucan functionality: Interactions with mucin

(2018) Bo Yuan et al.   FOOD HYDROCOLLOIDS

Stability and phase behavior of konjac glucomannan-milk systems

(2017) Shuhong Dai et al.   FOOD HYDROCOLLOIDS

Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment

(2017) Ze-Hua Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates

(2017) Zeyu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The genome of Chenopodium quinoa

(2017) David E. Jarvis et al.   NATURE

Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion

(2016) Shuang Liu et al.   FOOD CHEMISTRY

Predicting sensory perceptions of thickened solutions based on rheological analysis

(2016) Qi He et al.   FOOD HYDROCOLLOIDS

A critical review on production and industrial applications of beta-glucans

(2016) Fengmei Zhu et al.   FOOD HYDROCOLLOIDS

Extrusion processing characteristics of quinoa ( Chenopodium quinoa Willd.) var. Cherry Vanilla

(2016) Ryan J. Kowalski et al.   JOURNAL OF CEREAL SCIENCE

Nutritional and health benefits of quinoa ( Chenopodium quinoa Willd.)

(2016) Semra Navruz-Varli et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk

(2015) Outi E. Mäkinen et al.   FOOD CHEMISTRY

Low glycemic index and increased protein content in a novel quinoa milk

(2015) Lívia de L. de O. Pineli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a new rice beverage by improving the physical stability of rice slurry

(2014) Masaru Koyama et al.   JOURNAL OF FOOD ENGINEERING

Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum

(2012) Hassan Ahmadi Gavlighi et al.   FOOD HYDROCOLLOIDS

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

(2007) Hamed Mirhosseini et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS