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Journal Abstract Search

219 related items for PubMed ID: 36169930

  • 1.
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  • 2. Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition.
    Rafe A, Vahedi E, Hasan-Sarei AG.
    J Sci Food Agric; 2016 Aug; 96(11):3890-6. PubMed ID: 26696599
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  • 3. Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition.
    Ghorbani-HasanSaraei A, Rafe A, Shahidi SA, Atashzar A.
    Food Sci Nutr; 2019 Feb; 7(2):875-881. PubMed ID: 30847166
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  • 6. The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts.
    VanWees SR, Rankin SA, Hartel RW.
    J Texture Stud; 2020 Feb; 51(1):92-100. PubMed ID: 31251392
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  • 7. Rheological stability of carbomer in hydroalcoholic gels: Influence of alcohol type.
    Kolman M, Smith C, Chakrabarty D, Amin S.
    Int J Cosmet Sci; 2021 Dec; 43(6):748-763. PubMed ID: 34741768
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  • 8. Studies on effect of temperature and time on textural and rheological properties of starch isolated from traditional rice cultivars of Kashmir (India).
    Bhat FM, Riar CS.
    J Texture Stud; 2017 Apr; 48(2):151-159. PubMed ID: 28370109
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  • 10. Covalent modification of (+)-catechin to improve the physicochemical, rheological, and oxidative stability properties of rice bran protein emulsion.
    Li D, Wang R, Ma Y, Yu D.
    Int J Biol Macromol; 2023 Sep 30; 249():126003. PubMed ID: 37517762
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  • 13. Rheological properties of lactose-free dairy desserts.
    Sahin S, Hamamci H, Garayev S.
    Food Sci Technol Int; 2016 Oct 30; 22(7):609-620. PubMed ID: 26924843
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  • 14. Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.
    Sekhavatizadeh SS, Karimi A, Hosseinzadeh S, Shaviklo AR, Abedi M, Mahmoodianfard H, Ghaedmohammadi M.
    Food Sci Nutr; 2023 Jan 30; 11(1):516-526. PubMed ID: 36655108
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  • 16. Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics.
    Conti-Silva AC, Ichiba AKT, Silveira ALD, Albano KM, Nicoletti VR.
    J Texture Stud; 2018 Dec 30; 49(6):569-577. PubMed ID: 30156706
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  • 17. Substitution of modified starch with hydrogen peroxide-modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties.
    Maani B, Alimi M, Shokoohi S, Fazeli F.
    J Texture Stud; 2017 Jun 30; 48(3):205-214. PubMed ID: 28573728
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  • 18. Quality and sensory acceptability of a chilled functional apple ready-dessert.
    Keenan DF, Brunton NP, Gormley TR, Butler F.
    Food Sci Technol Int; 2012 Apr 30; 18(2):167-77. PubMed ID: 22407955
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  • 19. Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability.
    Wang N, Wang D, Xing K, Han X, Gao S, Wang T, Yu D, Elfalleh W.
    Ultrason Sonochem; 2023 Oct 30; 99():106577. PubMed ID: 37678064
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  • 20. Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel.
    Sun J, Zuo XB, Fang S, Xu HN, Chen J, Meng YC, Chen T.
    J Texture Stud; 2017 Jun 30; 48(3):241-248. PubMed ID: 28573725
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