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- Journal Article
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- open access
Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso : assessment of the process effectiveness and the properties of cooking alkalis
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- Journal Article
- A1
- open access
The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides
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- Journal Article
- A1
- open access
In vitro protein digestibility of different soy-based products: effects of microstructure, physico–chemical properties and protein aggregation
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High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin : enhanced survivability and controlled release
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Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
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Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage
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Enhancing the health potential of processed meat : the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix
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Food-grade monoglyceride oil foams : the effect of tempering on foamability, foam stability and rheological properties
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High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil
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Synergistic interactions between lecithin and fruit wax in oleogel formation