Use of amidated low methoxyl pectin to produce fish restructured products

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Agriculture, Food Science, Microbiology +17

Effect of ‘ropy’ strains of <i>Lactobacillus delbrueckii</i> ssp. <i>bulgaricus</i> and <i>Streptococcus thermophilus</i> on rheology of stirred yogurt

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Agriculture, Food Science, Microbiology +16

Effect of pectins on the gelling properties of surimi from silver carp

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Agriculture, Food Science, Materials Science +11

Osmotic‐Convective Dehydrofreezing Process for Drying Kiwifruit

Michael Robbers, R. Paul Singh, Luís Miguel Cunha · Journal of Food Science · 1997 · 104 citations

Agriculture, Food Science, Food Engineering +16

Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein

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Agriculture, Biochemistry, Food Science +16