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Protein Chemistry, Biochemistry, Protein Folding +8

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Engineering, Food Analysis, Mechanical Engineering +17

Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

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Food Chemistry, Dietary Fibre Polysaccharides, Biochemistry +6

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Food Colloid, Engineering, Biochemistry +9

Effect of high pressure homogenisation on methylcellulose as food emulsifier

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Biomanufacturing, Food Engineering, Food Processing +4