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The effects of rheological properties of the wall materials on the morphology and particle size distribution of microcapsules prepared by spray-drying were evaluated. Gelatin-sucrose (Gel-Suc), gelati...
This study aimed to compare the physical properties of mayonnaise with its perceived texture. Model mayonnaises with the same composition were prepared under different emulsifying conditions. Perceive...
In the systematic search for phylogenetically conserved proteins in the simplest and most ancient extant metazoan phylum - Porifera, we have identified and analyzed a cDNA encoding the signal recognit...
Spent coffee grounds, wastes resulting from the industrial preparation of instant coffee, were subjected to solid-liquid extractions to study the influence of some critical variables on the phenol con...
The relationship between the amount of dietary fiber and particle morphology of an (bean paste) prepared from starchy pulses (Adzuki beans, tebou variety of kidney beans and kintoki variety of kidney ...
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...

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