Improved textural properties of transglutaminase treated milk acid gel: Influence of citric acid by Jing Wang, Weibo Zhang, Qianwan Guo, Wanzhu Li, Yang Hong, Jing Gong, Feng Zhang, Chong Chen

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Emulsifiers: Their Influence on the Rheological and Texture Properties in an Industrial Chocolate by Maria Pombal, Ismael Marcet, Manuel Rendueles, Mario Diaz

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Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties by Krishna Brunda Duggirala, Gopinath Mummaleti, Fanbin Kong, Anand Mohan

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3D Printing Properties of Surimi Inks Modulated by Bigels by WU Jiajie, TIAN Han, ZHONG Changxiu, CAI Xixi, HUANG Jianlian, WAN Shuo, CHEN Xu, WANG Shaoyun

Subjects: “…bigels; surimi; 3d printing; rheological properties; textural properties…”
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Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake by Anuj Saklani, Ravinder Kaushik, Prince Chawla, Naveen Kumar, Mukul Kumar

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Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice by Yulong Wang, Lingjie Jiang, Kangru Cui, Zhonghua Gu, Yunfei Yang, Renyong Zhao, Xinwei Wang, Hongxin Jiang

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Preparation of Taro Paste Fermented with Lactobacillus and Its Effect on Bread Quality by WANG Jin-hui, WANG Yu, FANG Jia-jun, XIONG He-sheng, TU Jin, XIAO Jian-hui

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Effects of adding silver carp Hypophthalmichthys molitrix protein concentrate on sensory, texture and cooking properties of pasta and its shelf life by Mahsasadat Mousavi Sane, Seyedeh Zahra Mirhosseini Roudbaraki, Mohammad Ali Nematollahi, Seyed Vali Hosseini

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Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleife... by Akeem Olayemi Raji, Isiaka Mubarak Olaitan, Maxwell Yemmy Mitchel Omeiza, Mayowa Saheed Sanusi

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Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of <i>Hypophthalmichthys molitrix</i> and <i>Argopecten irradians</i> Blended Surimi by Wenhao Geng, Miaomiao Tian, Xinyue Zhang, Maodong Song, Xinru Fan, Meng Li, Yongsheng Ma, Soottawat Benjakul, Qiancheng Zhao

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Evaluating the efficacy of citrus fruit peel extract in preserving the quality of silver carp (Hypophthalmichthys molitrix) surimi during frozen storage by Sanjeev Sharma, Ranendra Kumar Majumdar, Naresh Kumar Mehta, Soibam Ngasotter, Kumar Gaurav, Madhulika

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Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality? by Marianna Tagliasco, Fatma Boukid, Stefano Renzetti, Alessandra Marti, Elena Bancalari, Elena Vittadini, Nicoletta Pellegrini

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Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs by Zhongjiang Wang, Yachao Tian, Fangxiao Lou, Zengwang Guo

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Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam by Zixiu Zhang, Jingxin Li, Xishuang Wang, Xinzhu Wu, Jialin Wang, Xiaolin Zhang, Han Ding, Ju Qiu, Ruge Cao

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The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour by Sumanjot Kaur, Ali Ubeyitogullari

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Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri by Onur Güneşer, Sinem Akyüz, Buşra Nur Esen

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Effect of Degree of Milling on the Cooking Properties and Edible Quality of the Sea Rice by Haojing ZHANG, Zhengang XU, Yongxian LI, Tiange CHEN, Tianyi HE, Min XU, Xiaojun TUO, Lei LIU, Xihong ZHAO

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Changes of Quality Characteristics before and after Embrittlement of Oreochromis niloticus×O. aureus by Mei CHEN, Jingkai QIN, Ziyi YANG, Zhongyi QIN, Jie ZHOU, Jiequn JIANG, Xiaoling LIU

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Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles by Miaomiao Shi, Yirui Chen, Xiaopei Zhu, Xiaolong Ji, Yizhe Yan

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Comparative investigation of various protein or protein-based powders addition on texture properties of egg white and yolk gels by Yan Dai, Guo-Xing Cai, Yu Liang, Zi-Ying He, Ying Zhang, Chun-Hong Li, Hai-Jun Chang

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