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Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert
(2021)
The powdered food mixtures are widely consumed due to their ease of preparation and storage. Although the addition of sucrose improves the reconstitution process of ready-to-use powdered desserts, high amounts of sucrose ...
Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology
(2021)
This study was systematically investigated the bulk and interfacial rheological properties of the poppy seed proteins as new source of plant proteins for healthier diets. Results revealed that low molecular weight of ...