Author:
Strieder Monique Martins,Silva Eric Keven,Mekala Srujana,Meireles Maria Angela A.,Saldaña Marleny D. A.
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Natural Sciences and Engineering Research Council of Canada
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference56 articles.
1. Abdullah, Weiss, J., Ahmad, T., Zhang, C., & Zhang, H. (2020). A review of recent progress on high internal-phase Pickering emulsions in food science. Trends in Food Science & Technology, 106, 91–103. https://doi.org/10.1016/j.tifs.2020.10.016
2. Aydar, E. F., Tutuncu, S., & Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70. https://doi.org/10.1016/j.jff.2020.103975
3. Berggren, S. (2018). Water holding capacity and viscosity of ingredients from oats: The effect of beta-glucan and starch content, particle size, pH and temperature. Bachelor thesis (Chemistry), Linnaeus University Sweden, Sweden.
4. Bishop, L. (1928). First report on barley proteins: The composition and quantitative estimation of barley proteins. Journal of the Institute of Brewing, 34(2), 101–118.
5. Bocker, R., & Silva, E. K. (2022). Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. Future Foods, 5, 100098. https://doi.org/10.1016/j.fufo.2021.100098
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献