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The benefits of insoluble soybean fibre on the properties of acid-induced skimmed milk gels : mechanistic insights from the acidification process
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Effects of iodine, selenium, and zinc biofortification on wheat flour and dough properties for bread making
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Formulation effects on the enhanced structural and anti-oxidative properties of emulsions stabilized by complexes of cellulose nanofibrils (CNF) and epigallocatechin gallate (EGCG)
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Whey protein-thymol nanocarriers as bioactive stabilizers for omega-3 enriched emulsions : binding mechanisms, colloidal properties, and oxidative stability
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Development of a shotgun metagenomics workflow for the comprehensive surveillance of biological impurities in vitamin-containing food products
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Volatile compounds and flavor perception of cocoa mass and dark chocolates from Indonesian cocoa beans : insights into sensory acceptability
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Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation
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Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage
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Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying
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Microscopic study of proteins, starch and cell walls in potato trimmings