Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

بواسطة Liu, Lili, Yang, Xiaopan, Bhandari, Bhesh, Meng, Yuanyuan, Prakash, Sangeeta
الحاوية / القاعدة Foods (2020)

Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter

بواسطة Panchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi, Bhandari, Bhesh
الحاوية / القاعدة Foods (2021)

The molecular structural features controlling stickiness in cooked rice, a major palatability determinant

بواسطة Li, Hongyan, Fitzgerald, Melissa A., Prakash, Sangeeta, Nicholson, Timothy M., Gilbert, Robert G.
الحاوية / القاعدة Sci Rep (2017)

A Multidisciplinary Phenotyping and Genotyping Analysis of a Mapping Population Enables Quality to Be Combined with Yield in Rice

بواسطة Calingacion, Mariafe, Mumm, Roland, Tan, Kevin, Quiatchon-Baeza, Lenie, Concepcion, Jeanaflor C. T., Hageman, Jos A., Prakash, Sangeeta, Fitzgerald, Melissa, Hall, Robert D.
الحاوية / القاعدة Front Mol Biosci (2017)

Influence of Long-Chain/Medium-Chain Triglycerides and Whey Protein/Tween 80 Ratio on the Stability of Phosphatidylserine Emulsions (O/W)

بواسطة Zhang, Ning, Liu, Chunhong, Jin, Li, Zhang, Ruiyan, Siebert, Hans-Christian, Wang, Zhengping, Prakash, Sangeeta, Yin, Xiaohan, Li, Jing, Hou, Danping, Sun, Bin, Liu, Min
الحاوية / القاعدة ACS Omega (2020)