Treffer 1 - 9 von 9 für Suche 'Kumar Vate, Naveen', Suchdauer: 0,65s Treffer weiter einschränken
  1. 1
    Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications

    Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications von Sajib, Mursalin, Forghani, Bita, Kumar Vate, Naveen, Abdollahi, Mehdi

    Veröffentlicht in Food chemistry

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  2. 2
    Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out

    Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out von Vate, Naveen Kumar, Strachowski, Przemyslaw, Undeland, Ingrid, Abdollahi, Mehdi

    Veröffentlicht in Food Chemistry: X

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  3. 3
    Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound

    Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound von Vate, Naveen Kumar, Undeland, Ingrid, Abdollahi, Mehdi

    Veröffentlicht in Food chemistry

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  4. 4
    Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine

    Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine von Vate, Naveen Kumar, Benjakul, Soottawat

    Veröffentlicht in Food hydrocolloids

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  5. 5
    Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel

    Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel von Vate, Naveen Kumar, Benjakul, Soottawat


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  6. 6
    Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel

    Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel von Vate, Naveen Kumar, Benjakul, Soottawat, Agustini, Tri Winarni


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  7. 7
    Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract

    Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract von Vate, Naveen Kumar, Benjakul, Soottawat


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  8. 8
    Antioxidative activity of melanin-free ink from splendid squid (Loligo formosana)

    Antioxidative activity of melanin-free ink from splendid squid (Loligo formosana) von Vate, Naveen Kumar, Benjakul, Soottawat

    Veröffentlicht in International aquatic research

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  9. 9
    Effect of Melanin-Free Ink on Mechanical Properties and Yellow Discolouration of Protein Film from Washed Sardine Mince

    Effect of Melanin-Free Ink on Mechanical Properties and Yellow Discolouration of Protein Film from Washed Sardine Mince von Vate, Naveen Kumar, Benjakul, Soottawat, Prodpran, Thummanoon

    Veröffentlicht in Food biophysics

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:

Suchwerkzeuge: