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Flavor release from sugar-containing and sugar-free confectionary egg albumen foams

JOURNAL ARTICLE published June 2016 in LWT - Food Science and Technology

Research funded by German Federal Ministry of Economics and Technology (16IN0687)

Authors: Oxana Tyapkova | Caroline Siefarth | Ute Schweiggert-Weisz | Jonathan Beauchamp | Andrea Buettner | Stephanie Bader-Mittermaier

https://doi.org/10.1016/j.lwt.2016.01.075 Actions

The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China

JOURNAL ARTICLE published December 2020 in LWT

Research funded by National Natural Science Foundation of China, China (31871828) | National Key Research and Development Project of China, China (2018YFE0120500)

Authors: Xinyan Yang | Xiaojie Guo | Weipeng Liu | Yazhen Tian | Pingping Gao | Yuwei Ren | Wei Zhang | Yujun Jiang | Chaoxin Man

https://doi.org/10.1016/j.lwt.2020.110218 Actions

Volatile Organic Aroma Compounds Produced by Thermophilic and Mesophilic Mixed Strain Dairy Starter Cultures

JOURNAL ARTICLE published October 1994 in LWT - Food Science and Technology

Authors: R. Imhof | H. Glättli | J.O. Bosset

https://doi.org/10.1006/fstl.1994.1090 Actions

Tailoring yield stress and viscosity of concentrated microgel suspensions by means of adding immiscible liquids

JOURNAL ARTICLE published July 2018 in LWT

Authors: Olga Fysun | Stefan Nöbel | Anisa Joy Loewen | Jörg Hinrichs

https://doi.org/10.1016/j.lwt.2018.03.013 Actions

Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk

JOURNAL ARTICLE published December 2008 in LWT - Food Science and Technology

Authors: K. Borcherding | W. Hoffmann | P.Chr. Lorenzen | K. Schrader

https://doi.org/10.1016/j.lwt.2007.11.020 Actions

Effect of γ-irradiation and food additives on the microbial inactivation of foodborne pathogens in infant formula

JOURNAL ARTICLE published March 2021 in LWT

Authors: V. Robichaud | L. Bagheri | S. Salmieri | B.R. Aguilar-Uscanga | M. Millette | M. Lacroix

https://doi.org/10.1016/j.lwt.2020.110547 Actions

Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk

JOURNAL ARTICLE published March 1998 in LWT - Food Science and Technology

Authors: Claude P. Champagne | Daniel St-Gelais | Albane de Candolle

https://doi.org/10.1006/fstl.1997.0305 Actions

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

JOURNAL ARTICLE published February 2019 in LWT

Authors: Arifin Dwi Saputro | Davy Van de Walle | Bobby Antan Caiquo | Michael Hinneh | Martina Kluczykoff | Koen Dewettinck

https://doi.org/10.1016/j.lwt.2018.10.039 Actions

Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?

JOURNAL ARTICLE published June 2021 in LWT

Authors: Natália Sufiatti Holanda Cavalcanti | Tatiana Colombo Pimentel | Marciane Magnani | Maria Teresa Bertoldo Pacheco | Susana Paula Alves | Rui José Branquinho Bessa | Amanda Marília da Silva Sant'ana | Rita de Cássia Ramos do Egypto Queiroga

https://doi.org/10.1016/j.lwt.2021.111239 Actions

Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

JOURNAL ARTICLE published March 2017 in LWT - Food Science and Technology

Research funded by Ministry of Economy and Competitiveness (AGL2011-26766) | Ministry of Foreign Affairs and Cooperation (Program II-B. CV 2009/10)

Authors: Essam Hebishy | Martin Buffa | Bibiana Juan | Anabel Blasco-Moreno | Antonio-José Trujillo

https://doi.org/10.1016/j.lwt.2016.10.045 Actions

Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt

JOURNAL ARTICLE published August 2019 in LWT

Authors: Carina P. Van Nieuwenhove | Andrea Moyano | Pilar Castro-Gómez | Javier Fontecha | Gabriel Sáez | Gabriela Zárate | Patricia Luna Pizarro

https://doi.org/10.1016/j.lwt.2019.05.045 Actions

Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production

JOURNAL ARTICLE published May 2014 in LWT - Food Science and Technology

Authors: Marina Diana | Alba Tres | Joan Quílez | Marta Llombart | Magdalena Rafecas

https://doi.org/10.1016/j.lwt.2013.11.027 Actions

Purification procedures meaningfully influence DNA quantification in milk

JOURNAL ARTICLE published August 2018 in LWT

Research funded by Xi'an city science and technology plan projects of China (2017050NC/NY007-3) | Fundamental research funds for the central universities of China (GK201502008)

Authors: Jing Liao | Yongfeng Liu

https://doi.org/10.1016/j.lwt.2018.04.031 Actions

Aggregation of Proteins in Whey from Raw and Heat-Processed Milk: Formation of Soluble Macroaggregates and Nutritional Consequences

JOURNAL ARTICLE published September 1998 in LWT - Food Science and Technology

Authors: Marina Carbonaro | Francesco Bonomi | Stefania Iametti | Marsilio Cappelloni | Emilia Carnovale

https://doi.org/10.1006/fstl.1998.0408 Actions

Aggregability and digestibility study of fruit juice fortified camel milk powder proteins

JOURNAL ARTICLE published December 2021 in LWT

Authors: Urmila Khulal | Sami Ghnimi | Nikola Stevanovic | Andreja Rajkovic | Tanja Cirkovic Velickovic

https://doi.org/10.1016/j.lwt.2021.112250 Actions

Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.)

JOURNAL ARTICLE published September 2010 in LWT - Food Science and Technology

Authors: S.G. Kulkarni | P. Vijayanand

https://doi.org/10.1016/j.lwt.2009.11.006 Actions

Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate

JOURNAL ARTICLE published July 2020 in LWT

Authors: Didem Sözeri Atik | Esra Bölük | Omer Said Toker | Ibrahim Palabiyik | Nevzat Konar

https://doi.org/10.1016/j.lwt.2020.109548 Actions

Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil

JOURNAL ARTICLE published December 2017 in LWT

Research funded by Programa Nacional de Recursos y Tecnologías Agroalimentarias financed by the Spanish Government (AGL2011-2442,AGL2015-67652)

Authors: Lourdes García-Vico | Rosa García-Rodríguez | Carlos Sanz | Ana G. Pérez

https://doi.org/10.1016/j.lwt.2017.07.052 Actions

Solubilization of β-carotene with oat β-glucan octenylsuccinate micelles and their freeze-thaw, thermal and storage stability

JOURNAL ARTICLE published January 2016 in LWT - Food Science and Technology

Research funded by National Natural Science Foundation of China (31371737)

Authors: Yaqin Ma | Jia Liu | Fayin Ye | Guohua Zhao

https://doi.org/10.1016/j.lwt.2015.09.017 Actions

Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil

JOURNAL ARTICLE published July 2019 in LWT

Authors: Gilson Parussolo | Angélica Olivier Bernardi | Marcelo Valle Garcia | Andrieli Stefanello | Tamires dos Santos Silva | Marina Venturini Copetti

https://doi.org/10.1016/j.lwt.2019.03.073 Actions
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