Ultrasound‐modified whey protein‐enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes

Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles

(2021) Anju Boora Khatkar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes

(2020) Anju Boora Khatkar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design

(2020) Fabrice Bruno Siewe et al.   FOOD CHEMISTRY

Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology

(2018) Anju Boora Khatkar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta

(2018) Ajay Desai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles

(2018) Anju Boora Khatkar et al.   Journal of Food Measurement and Characterization

Characterization of heat-stable whey protein: Impact of ultrasound on rheological, thermal, structural and morphological properties

(2018) Anju Boora Khatkar et al.   ULTRASONICS SONOCHEMISTRY

A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

(2017) Xiaozhi Tang et al.   JOURNAL OF FOOD QUALITY

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

(2017) Karima Laleg et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of protein enrichment on the properties of rice flour based gluten-free pasta

(2017) Suphat Phongthai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

(2017) Abdallah Bouasla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

(2016) Zhenya Du et al.   Journal of Chemistry

Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of IndianT. durumWheat

(2014) N. S. Ramya et al.   Journal of Aquatic Food Product Technology

Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean

(2014) Suresh Bhise et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing

(2013) Shin-Yong Yeoh et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough

(2010) Weining Huang et al.   FOOD CHEMISTRY

Ultrasonic processing of dairy systems in large scale reactors

(2009) Bogdan Zisu et al.   ULTRASONICS SONOCHEMISTRY