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Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile
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Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies
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Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes
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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
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Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil
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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state
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Influence of polymorphism on the solid fat content determined by FID deconvolution
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Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties
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Synergistic interactions between lecithin and fruit wax in oleogel formation