Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies

This publication has 86 references indexed in Scilit:

• Innovation trends in the food industry: The case of functional foods
  Trends in Food Science & Technology, 2013
• Functional foods development: Trends and technologies
  Trends in Food Science & Technology, 2011
• Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk
  Food Chemistry, 2011
• Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L)
  Procedia Food Science, 2011
• Can protein functionalities be enhanced by high-pressure homogenization? – A study on functional properties of lupin proteins
  Procedia Food Science, 2011
• Oxidative markers in children with severe obesity following low‐calorie diets supplemented with mandarin juice
  Acta Paediatrica, 2010
• Freeze-Drying of Mononuclear Cells Derived from Umbilical Cord Blood Followed by Colony Formation
  PLOS ONE, 2009
• Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development
  Food Science and Technology International, 2003
• Partial Drying of Cut Pears to Improve Freeze/Thaw Texture
  Journal of Food Science, 1993
• An infrared spectroscopic study of the interactions of carbohydrates with dried proteins
  Biochemistry, 1989