Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties
Yalei Dai, Jingyun Zhao, Jin Gao +4
Food Hydrocolloids
Proteins in Food Systems
Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking
Cecília Teresa Muniz Pereira, Dalva Muniz Pereira, Alessandra Cazelatto de Medeiros +3
LWT
Sensory Analysis and Statistical Methods