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There are 7320 results for: content related to: Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine

  1. Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1560–1569, Adisak Akesowan

    Version of Record online : 20 MAY 2016, DOI: 10.1111/ijfs.13125

  2. Effect of preprocessing techniques on pearl millet flour and changes in technological properties

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 992–999, Stephen A. Akinola, Adebanjo A. Badejo, Oluwatooyin F. Osundahunsi and Mojisola O. Edema

    Version of Record online : 16 FEB 2017, DOI: 10.1111/ijfs.13363

  3. The effect of recycling on LDPE foamability: Elongational rheology

    Polymer Engineering & Science

    Volume 48, Issue 1, January 2008, Pages: 11–18, Eddy Twite Kabamba and Denis Rodrigue

    Version of Record online : 6 DEC 2007, DOI: 10.1002/pen.20807

  4. Influence of di-functional versus multi-functional chain extenders on the foamability of a potato starch-based biopolymer

    Starch - Stärke

    Volume 64, Issue 12, December 2012, Pages: 944–954, Hitesh Oza, Michael R. Thompson, Andrew N. Hrymak and Qiang Liu

    Version of Record online : 31 AUG 2012, DOI: 10.1002/star.201200079

  5. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: N1893–N1902, Zhengshan Wang, Sha Zhang and Bongkosh Vardhanabhuti

    Version of Record online : 29 JUN 2015, DOI: 10.1111/1750-3841.12940

  6. Surface Tension and Foaming of Protein Solutions

    Journal of Food Science

    Volume 47, Issue 4, July 1982, Pages: 1218–1221, NAOFUMI KITABATAKE and ETSUSHIRO DOI

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb07651.x

  7. Effect of Frothers on Bubble Size and Foam Stability in Potash Ore Flotation Systems

    The Canadian Journal of Chemical Engineering

    Volume 81, Issue 1, February 2003, Pages: 63–69, Janusz S. Laskowski, Yoon Seong Cho and Kejian Ding

    Version of Record online : 19 MAY 2008, DOI: 10.1002/cjce.5450810107

  8. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  9. Preparation of long-chain branching polypropylene and investigation on its foamability

    Polymer Engineering & Science

    Volume 53, Issue 8, August 2013, Pages: 1598–1604, Wen Zhang, Lili Yang, Peng Chen, Huaji Zhang, Wei Lin and Yuexiang Wang

    Version of Record online : 28 NOV 2012, DOI: 10.1002/pen.23416

  10. Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behaviour

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 6, 1 May 1999, Pages: 859–868, Marianne Hammershøj, Albert Prins and Karsten B Qvist

    Version of Record online : 26 MAY 1999, DOI: 10.1002/(SICI)1097-0010(19990501)79:6<859::AID-JSFA301>3.0.CO;2-C

  11. Surface Tension and Foamability of Protein and Surfactant Solutions

    Journal of Food Science

    Volume 53, Issue 5, September 1988, Pages: 1542–1569, NAOFUMI KITABATAKE and ETSUSHIRO DOI

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb09319.x

  12. Foam properties and application in dyeing cotton fabrics with reactive dyes

    Coloration Technology

    Volume 130, Issue 4, August 2014, Pages: 266–272, Hong Yu, Yuanfeng Wang, Yi Zhong, Zhiping Mao and Sisi Tan

    Version of Record online : 18 APR 2014, DOI: 10.1111/cote.12088

  13. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  14. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  15. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

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    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  17. You have free access to this content
    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  18. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

  19. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1688–1697, Modesto A. Chaves, Isadora M. A. Barreto, Ronielli C. Reis and Dattatreya M. Kadam

    Version of Record online : 26 APR 2013, DOI: 10.1111/ijfs.12139

  20. Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam-mat drying

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1703–1710, Ivanise Guilherme Branco, Thatyana Tammy Kikuchi, Eliana Janet Sanjinez Argandoña, Izabel Cristina Freitas Moraes and Charles Windson Isidoro Haminiuk

    Version of Record online : 24 MAY 2016, DOI: 10.1111/ijfs.13145