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Journal of Food Engineering, ISSN 0260-8774, 03/2015, Volume 149, pp. 195 - 203
•Gellan gels can be used as model foods for microwave assisted pasteurization.•Dielectric properties of the gellan gels can be adjusted to model different foods... 
Gel strength | Water holding capacity | Dielectric properties | Low acyl gellan gel | FOOD SCIENCE & TECHNOLOGY | GELLING TEMPERATURE | STRENGTH | FOODS | MODEL | LOCATE COLD SPOTS | MECHANICAL-PROPERTIES | ENGINEERING, CHEMICAL | TEXTURE | MONOVALENT | Analysis | Electrical conductivity | Dielectrics | Sucrose | Heating | Pasteurization | Mathematical models | Foods | Physical properties | Strength | Microwaves
Journal Article
International journal of food science & technology, ISSN 0950-5423, 2017, Volume 52, Issue 6, pp. 1383 - 1391
Summary Heat‐induced gelling properties of barramundi minced muscle with 1.5% and 2% added salt were assessed after application of pressures at 300, 400 and 500... 
texture profile analysis | microscopy | gels | Gelation | HEAT-INDUCED GELS | HYDROSTATIC-PRESSURE | FOOD SCIENCE & TECHNOLOGY | WATER-HOLDING CAPACITY | MICROBIAL TRANSGLUTAMINASE | MECHANICAL-PROPERTIES | PHYSICOCHEMICAL PROPERTIES | SARDINE SARDINA-PILCHARDUS | TEMPERATURE | FLOUNDER ATHERESTHES-STOMIAS
Journal Article
Journal of biotechnology, ISSN 0168-1656, 2019, Volume 291, pp. 1 - 6
•S. cerevisiae and Y. lipolytica were effectively immobilized on BC.•Strong correlation between efficiency of immobilization and BC properties was found... 
Immobilization | Bacterial cellulose | Correlation | Yeast | Saccharomyces cerevisiae | Yarrowia lipolytica | FORMS | YARROWIA-LIPOLYTICA | GLUCONACETOBACTER-XYLINUS | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | CULTURE | Copper compounds | Polymerization | Porosity | Analysis | Ethylenediamines | Cellulose
Journal Article
Food science & technology, ISSN 0023-6438, 2017, Volume 78, pp. 122 - 128
...-carrageenan in the concentrations of 0.5 g/kg, 1.5 g/kg, 2.5 g/kg on the texture, rheological property, microstructure, and water holding property of tofu were compared for texture control... 
Rheological property | κ/ι-hybrid | Carrageenan | Tofu | Water-holding property | VISCOELASTIC PROPERTIES | SOYMILK | FOOD SCIENCE & TECHNOLOGY | SOYBEAN CURD | GEL | GELATION MECHANISM | PRESSURE | CALCIUM-SULFATE CONCENTRATION | STRESS-RELAXATION DATA | kappa/iota-hybrid | KAPPA/IOTA-HYBRID CARRAGEENANS | MICROSTRUCTURE | Analysis | Carrageenin | Food additives
Journal Article
Food Research International, ISSN 0963-9969, 11/2013, Volume 54, Issue 1, pp. 804 - 811
Journal Article
Journal of the science of food and agriculture, ISSN 1097-0010, 2019, Volume 99, Issue 8, pp. 3895 - 3902
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2019, Volume 291, pp. 68 - 76
•Effects of cold atmospheric plasma on the gel properties were studied.•Cold atmospheric plasma inhibited squid protease activity... 
Squid (Argentinus ilex) | Protein oxidation | Cold atmospheric plasma | Squid gel | Reactive oxide species | OXIDATION | HIGH-PRESSURE | SURIMI | FOOD SCIENCE & TECHNOLOGY | MUSCLE | GELATION | CONFORMATION | MYOFIBRILLAR PROTEINS | DOSIDICUS-GIGAS | NUTRITION & DIETETICS | AUTOLYSIS | IMPROVEMENT | CHEMISTRY, APPLIED | Proteases | Analysis
Journal Article
Comprehensive reviews in food science and food safety, ISSN 1541-4337, 2016, Volume 15, Issue 4, pp. 786 - 800
.... Although some animal proteins (such as egg white) have excellent functional and organoleptic properties, unfortunately, they entail a higher production cost and environmental impact than plant proteins... 
gelation | solubility | surface active properties | protein hydrolysis | water and fat holding capacity | WHEAT GLUTEN | ANTIOXIDANT ACTIVITY | FOOD SCIENCE & TECHNOLOGY | SUNFLOWER PROTEINS | WATER-HOLDING CAPACITY | MICROBIAL TRANSGLUTAMINASE | PHYSICOCHEMICAL PROPERTIES | FOAMING PROPERTIES | STRUCTURAL CHARACTERISTICS | EMULSIFYING PROPERTIES | INTERFACIAL PROPERTIES | Hydrolysis | Enzymes | Protein hydrolysates | Analysis
Journal Article
PloS one, ISSN 1932-6203, 2019, Volume 14, Issue 1, p. e0209570
Journal Article