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  • The pH dependent structural... The pH dependent structural and viscoelastic behavior of Ovomucin-Complex isolated from egg white under alkaline conditions
    Wan, Yanqing; Xu, Zhiman; Xu, Qi ... Food hydrocolloids, December 2024, 2024-12-00, Volume: 157
    Journal Article
    Peer reviewed

    Ovomucin-Complex (OVM) is responsible for providing the natural gel-like properties of egg white, especially in alkali-induced egg white gels. In this study, OVM was modified by alkaline to produce ...
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  • Multi-scenario application ... Multi-scenario application of chitosan emulsions as fat replacers: Based on the regulation of chitosan hydrophobicity and emulsion rheological properties
    Nie, Cheng-Zhen; Li, Yao; Huang, Xu-Hui ... Food hydrocolloids, October 2024, 2024-10-00, Volume: 155
    Journal Article
    Peer reviewed

    Excessive intake of saturated fatty acids poses a serious health risk, necessitating the urgent development of healthier plant-based fat replacers. Despite the emulsifying properties of chitosan ...
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  • Impact of using plasma acti... Impact of using plasma activated water in pan bread preparation on dough rheological characteristics and quality properties
    Ershidat, Omar Turki Mamdoh; Elsebaie, Essam Mohamed; Badr, Mohamed Reda Journal of cereal science, July 2024, 2024-07-00, Volume: 118
    Journal Article
    Peer reviewed

    Water activation as a way to improve the quality of bakery products has been used recently. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) for 1, 2, and ...
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  • Effect of constituents on r... Effect of constituents on rheological properties of fresh concrete-A review
    Jiao, Dengwu; Shi, Caijun; Yuan, Qiang ... Cement & concrete composites, October 2017, 2017-10-00, Volume: 83
    Journal Article
    Peer reviewed
    Open access

    The rheology is an effective tool to characterize workability, consistency, flowability, and predict stability, pumpability, shootability, pressure of formwork, multi-layer casting. This paper ...
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