Our new publication as part of the 'Concise Reviews and Hypotheses' summarizes the interaction ability of particulate starch granules and the polymerized gluten.more
In cooperation with Anton Paar, we have developed and simultaneously characterized protein structures in doughs directly in the rheometer.more
3D printing as an analytical tool in food texture research.more
Ahmed Fahmy is an expert in food 3D printing.more
Displaying results 33 to 36 out of 36
