ORIGINAL RESEARCH
Accepted on 28 Nov 2025
Effect of type and concentration of hydrocolloids on the rheology, water mobility and 3D printing properties of pitaya fruit-based ink
- 164 views
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Rheological Properties of Functional and Future Foods
Rheological Properties of Functional and Future Foods
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Articles
ORIGINAL RESEARCH
Published on 04 Jul 2025
Screening of LAB strains and their co-culture fermentation with Bacillus subtilis of Cili fruit substrate: impact on γ-aminobutyric acid enrichment, key enzyme activities, bioactive and functional properties
doi 10.3389/fnut.2025.1622745
- 2,396 views
- 1 citation
ORIGINAL RESEARCH
Published on 04 Nov 2022
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
doi 10.3389/fnut.2022.934602
- 3,428 views
- 6 citations
ORIGINAL RESEARCH
Published on 29 Jul 2022
The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough
doi 10.3389/fnut.2022.909877
- 4,280 views
- 18 citations
ORIGINAL RESEARCH
Published on 22 Mar 2022
Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
doi 10.3389/fnut.2022.866789
- 5,055 views
- 12 citations
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