Food Hydrocolloids

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Properties and application of bilayer films based on poly (lactic acid) and fish gelatin containing epigallocatechin gallate fabricated by thermo-compression molding
Food Hydrocolloids - Tập 105 - Trang 105792 - 2020
Krisana Nilsuwan, Pedro Guerrero, Koro de la Caba, Soottawat Benjakul, Thummanoon Prodpran
pH-responsive composite micro-capsule as an efficient intestinal-specific oral delivery system for lactoferrin
Food Hydrocolloids - Tập 95 - Trang 203-211 - 2019
Yun-shan Wei, Kun Feng, Min-hua Zong, Hong Wu
Rheological control of pea fibre dispersions in oil: The role of particle and water volume fractions
Food Hydrocolloids - Tập 121 - Trang 106988 - 2021
Vincenzo Calabrese, Deniz Z. Gunes, Isabel Fernández Farrés
Physical properties of bacterial cellulose aqueous suspensions treated by high pressure homogenizer
Food Hydrocolloids - Tập 44 - Trang 435-442 - 2015
Dehui Lin, Rui Li, Patricia Lopez-Sanchez, Zhixi Li
Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate
Food Hydrocolloids - Tập 52 - Trang 811-819 - 2016
Naksit Panyoyai, Anna Bannikova, Darryl M. Small, Robert A. Shanks, Stefan Kasapis
The endogenous particles of a sparkling wine and their influence on the foaming behaviour
Food Hydrocolloids - Tập 12 - Trang 217-226 - 1998
J. Senée, L. Viaux, B. Robillard, B. Duteurtre, M. Vignes-Adler
Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert
Food Hydrocolloids - Tập 20 Số 6 - Trang 914-922 - 2006
Gum Arabic and chitosan self-assembly: Thermodynamic and mechanism aspects
Food Hydrocolloids - Tập 96 - Trang 463-474 - 2019
Marie E. Vuillemin, Florentin Michaux, Lionel Muniglia, Michel Linder, Jordane Jasniewski
Double-layer mucin microencapsulation enhances the stress tolerance and oral delivery of Lactobacillus plantarum B2
Food Hydrocolloids - Tập 141 - Trang 108678 - 2023
Yun-Yang Zhu, Kiran Thakur, Wang-Wei Zhang, Jing-Yu Feng, Jian-Guo Zhang, Fei Hu, Chenzhong Liao, Zhao-Jun Wei
Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure
Food Hydrocolloids - Tập 107 - Trang 105968 - 2020
Y.T. Xu, C.H. Tang, B.P. Binks
Tổng số: 4,688   
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