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Exploring the effects of structure and melting on sweetness in additively manufactured chocolate.
Sci Rep. 2024 Apr 9;14(1):8261. doi: 10.1038/s41598-024-58838-6.
Sci Rep. 2024.
PMID: 38589622
Free article.
Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods.
Burkard J, Kohler L, Berger T, Logean M, Mishra K, Windhab EJ, Denkel C.
Burkard J, et al. Among authors: denkel c.
NPJ Sci Food. 2023 Aug 18;7(1):42. doi: 10.1038/s41538-023-00218-x.
NPJ Sci Food. 2023.
PMID: 37596255
Free PMC article.
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Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures.
Guidi S, Formica FA, Denkel C.
Guidi S, et al. Among authors: denkel c.
Food Res Int. 2022 Nov;161:111752. doi: 10.1016/j.foodres.2022.111752. Epub 2022 Jul 29.
Food Res Int. 2022.
PMID: 36192925
Free article.
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Aroma of peas, its constituents and reduction strategies - Effects from breeding to processing.
Trindler C, Annika Kopf-Bolanz K, Denkel C.
Trindler C, et al. Among authors: denkel c.
Food Chem. 2021 Dec 22;376:131892. doi: 10.1016/j.foodchem.2021.131892. Online ahead of print.
Food Chem. 2021.
PMID: 34971885
Free article.
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