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Effect of Hydrothermal Treatment on the Structure and Functional Properties of Quinoa Protein Isolate.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 2954, doi. 10.3390/foods11192954
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- Article
Antibacterial Activity and Mechanism of Action of Whey Protein-ε-Polylysine Complexes against Staphylococcus aureus and Bacillus subtilis.
- Published in:
- Foods, 2022, v. 11, n. 15, p. 2311, doi. 10.3390/foods11152311
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- Article
Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation.
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- Foods, 2022, v. 11, n. 12, p. 1742, doi. 10.3390/foods11121742
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- Article
Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage.
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- Food Biophysics, 2021, v. 16, n. 3, p. 415, doi. 10.1007/s11483-021-09675-x
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- Article
Enhancing Water Solubility and Stability of Natamycin by Molecular Encapsulation in Methyl-β-Cyclodextrin and its Mechanisms by Molecular Dynamics Simulations.
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- Food Biophysics, 2020, v. 15, n. 2, p. 188, doi. 10.1007/s11483-019-09620-z
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- Article
Preparation, Characterization, and Application of Sodium Alginate/ε-Polylysine Layer-by-Layer Self-Assembled Edible Film.
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- Coatings (2079-6412), 2023, v. 13, n. 3, p. 516, doi. 10.3390/coatings13030516
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- Article