Food Biophysics

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Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy
Food Biophysics - Tập 17 - Trang 535-544 - 2022
Magdalena Krekora, Agnieszka Nawrocka
Emulsifying Activity, Particle Uniformity and Rheological Properties of a Natural Polysaccharide-Protein Biopolymer from Durian Seed
Food Biophysics - Tập 7 - Trang 317-328 - 2012
Bahareh Tabatabaee Amid, Hamed Mirhosseini
Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute
Food Biophysics - - Trang 1-11 - 2023
Bárbara E. Meza, Juan Manuel Peralta
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties
Food Biophysics - Tập 12 - Trang 439-450 - 2017
Leidy Ricaurte, Rosa Erlide Prieto Correa, María de Jesus Perea-Flores, María Ximena Quintanilla-Carvajal
Characterization of Antimicrobial-bearing Liposomes by ζ-Potential, Vesicle Size, and Encapsulation Efficiency
Food Biophysics - Tập 2 Số 1 - Trang 1-9 - 2007
T. Matthew Taylor, Sylvia Gaysinsky, P. Michael Davidson, Barry D. Bruce, Jochen Weiß
Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels
Food Biophysics - - 2020
Sheah Yee Ghan, Lee Fong Siow, Chin Ping Tan, Kok Whye Cheong, Yin Yin Thoo
Tailoring Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of Solute Added in Water
Food Biophysics - Tập 17 Số 1 - Trang 84-92 - 2022
Ziying Liao, Shenglan Guo, Muwen Lu, Jie Xiao, Yong Cao, Yaqi Lan
Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein
Food Biophysics - Tập 5 - Trang 94-102 - 2010
Ana C. C. Silva, Elizabeth P. G. Arêas, Marcelo A. Silva, José Alfredo G. Arêas
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
Food Biophysics - Tập 3 - Trang 246-254 - 2008
Erik van der Linden, David Julian McClements, Job Ubbink
Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels
Food Biophysics - Tập 18 - Trang 208-217 - 2022
Cong Ren, Tuo Quan, Bin Li
Tổng số: 576   
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