Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity-Reference-Cited by-同舟云学术

Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity

Published:2022-02 Issue: Volume:152 Page:110889
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lie-Piang Anouk,Möller Anna Cäcilie,Köllmann Nienke,Garre Alberto,Boom Remko,van der Padt Albert

Funder

TKI Urban Energy

Ministerie van Economische Zaken en Klimaat

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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4. Evaluation of starch-protein interactions as a function of pH;Bravo-Núñez;Foods,2019

5. The Effect of Temperature on Soluble Dietary Fiber Fraction in Cereals The Effect of Temperature on Soluble Dietary Fiber Fraction in Cereals;Căpriţă,2011

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1. Complexes GET 17/1–KVI and GET 17/2–KVN from GET 17–2018 State Primary Standard of Dynamic and Kinematic Liquid Viscosities;Measurement Standards. Reference Materials;2024-04-08

2. Psychophysics of Texture Perception;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

3. Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives;Journal of Functional Foods;2023-10

4. Rheology of liquid foods under shear flow conditions: Recently used models;Journal of Texture Studies;2023-09-19

5. Nutritional value in sustainability assessment of protein-rich ingredients and foods: A ‘farm-to-faeces’ approach;Journal of Cleaner Production;2023-09