Food Hydrocolloids

Công bố khoa học tiêu biểu

* Dữ liệu chỉ mang tính chất tham khảo

Sắp xếp:  
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
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
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
Spray-drying of oil-in-water emulsions for encapsulation of retinoic acid: Polysaccharide- and protein-based microparticles characterization and controlled release studies
Food Hydrocolloids - Tập 124 - Trang 107193 - 2022
Antónia Gonçalves, Berta N. Estevinho, Fernando Rocha
Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids
Food Hydrocolloids - Tập 25 Số 6 - Trang 1587-1595 - 2011
Helene Andersson, Camilla Öhgren, Daniel Johansson, Magda Kniola, Mats Stading
Hydrocolloids in emulsions: particle size distribution and interfacial activity
Food Hydrocolloids - Tập 15 Số 4-6 - Trang 533-542 - 2001
Xiaonan Huang, Yukio Kakuda, Steve W. Cui
Rheology of high internal phase ratio emulsions
Food Hydrocolloids - Tập 20 Số 7 - Trang 997-1005 - 2006
Rajinder Pal
Effect of molecular structure on emulsifying properties of sugar beet pulp pectin
Food Hydrocolloids - Tập 54 - Trang 99-106 - 2016
Hai-ming Chen, Xiong Fu, Zhi-gang Luo
Phase behaviour and rheology of mixed polymer systems containing starch
Food Hydrocolloids - Tập 8 - Trang 351-359 - 1994
P. Annable, M.G. Fitton, B. Harris, G.O. Phillips, P.A. Williams
Lipophilization of curdlan granules by heat-treatment or chlorination
Food Hydrocolloids - Tập 15 - Trang 177-183 - 2001
M Seguchi, C Kusunose
Tổng số: 4,688   
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