Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels

Controlled volatile release of structured emulsions based on phytosterols crystallization

(2016) Xiao-Wei Chen et al.   FOOD HYDROCOLLOIDS

Investigation of molecular interactions between β-lactoglobulin and sugar beet pectin by multi-detection HPSEC

(2014) Phoebe X. Qi et al.   CARBOHYDRATE POLYMERS

Evaluation of volatile characteristics in whey protein isolate–pectin mixed layer emulsions under different environmental conditions

(2014) Like Mao et al.   FOOD HYDROCOLLOIDS

Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

(2014) Nadia Innocente et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

(2014) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and Thermal Stability of β-Lactoglobulin as a Result of Interacting with Sugar Beet Pectin

(2014) Phoebe X. Qi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Layer-by-Layer Assembled Multilayer Shells for Encapsulation and Release of Fragrance

(2013) Anton V. Sadovoy et al.   ACS Applied Materials & Interfaces

The breakdown properties of heat-set whey protein emulsion gels in the human mouth

(2013) Qing Guo et al.   FOOD HYDROCOLLOIDS

Study of interactions between aroma compounds and acacia gum using headspace measurements

(2013) Géraldine Savary et al.   FOOD HYDROCOLLOIDS

The influence of agar gel texture on sucrose release

(2013) Zheng Wang et al.   FOOD HYDROCOLLOIDS

Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy β-conglycinin/glycinin ratio on properties, microstructure and gelling mechanism

(2013) Chuan-He Tang et al.   FOOD RESEARCH INTERNATIONAL

Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing

(2013) Brian Farneti et al.   FOOD RESEARCH INTERNATIONAL

Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking

(2012) Jian Guo et al.   FOOD HYDROCOLLOIDS

In Vitro Measurement of Volatile Release in Model Lipid Emulsions Using Proton Transfer Reaction Mass Spectrometry

(2012) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

(2011) Isabelle Déléris et al.   FOOD CHEMISTRY

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

(2011) ESRA ÇAKIR et al.   JOURNAL OF TEXTURE STUDIES

Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk

(2009) V. Perreault et al.   FOOD CHEMISTRY

Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size

(2009) Guido Sala et al.   FOOD HYDROCOLLOIDS

Structural modifications of sugar beet pectin and the relationship of structure to functionality

(2009) Takahiro Funami et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

(2008) Chee Kiong Siew et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY