Found: 20
Select item for more details and to access through your institution.
Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice.
- Published in:
- Chemical Engineering & Technology, 2020, v. 43, n. 2, p. 355, doi. 10.1002/ceat.201900387
- By:
- Publication type:
- Article
Influence of O/W emulsion interfacial ionic membranes on the encapsulation efficiency and storage stability of powder microencapsulated astaxanthin.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 126, p. 143, doi. 10.1016/j.fbp.2020.12.014
- By:
- Publication type:
- Article
Influence of interfacial structure on physical stability and antioxidant activity of curcumin multilayer emulsions.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 121, p. 65, doi. 10.1016/j.fbp.2020.01.010
- By:
- Publication type:
- Article
Quinoa proteins (Chenopodium quinoa Willd.) fractionated by ultrafiltration using ceramic membranes: The role of pH on physicochemical and conformational properties.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 20, doi. 10.1016/j.fbp.2016.11.005
- By:
- Publication type:
- Article
Nutritional Status and Serum Levels of Micronutrients in an Elderly Group Who Participate in the Program for Complementary Food in Older People (PACAM) from the Metropolitan Region, Santiago de Chile.
- Published in:
- Nutrients, 2022, v. 14, n. 1, p. 3, doi. 10.3390/nu14010003
- By:
- Publication type:
- Article
Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties.
- Published in:
- Foods, 2024, v. 13, n. 4, p. 513, doi. 10.3390/foods13040513
- By:
- Publication type:
- Article
Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 321, doi. 10.3390/foods10020321
- By:
- Publication type:
- Article
Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 312, doi. 10.3390/foods10020312
- By:
- Publication type:
- Article
Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage.
- Published in:
- Foods, 2020, v. 9, n. 9, p. 1314, doi. 10.3390/foods9091314
- By:
- Publication type:
- Article
Simulation of Human Small Intestinal Digestion of Starch Using an In Vitro System Based on a Dialysis Membrane Process.
- Published in:
- Foods, 2020, v. 9, n. 7, p. 913, doi. 10.3390/foods9070913
- By:
- Publication type:
- Article
Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji).
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 3, p. 959, doi. 10.3390/app10030959
- By:
- Publication type:
- Article
GELES AIREADOS DE AISLADO DE SUERO PROTEICO COMO NUEVAS MATRICES ALIMENTARIAS: EFECTO DEL TRATAMIENTO TÉRMICO SOBRE LA MICROESTRUCTURA Y PROPIEDADES MECÁNICAS.
- Published in:
- Trilogía, 2015, v. 27, n. 38, p. 18
- By:
- Publication type:
- Article
Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants.
- Published in:
- Processes, 2021, v. 9, n. 11, p. 2002, doi. 10.3390/pr9112002
- By:
- Publication type:
- Article
Centrifugal Filter-Assisted Block Freeze Crystallization Applied to Blueberry Juice.
- Published in:
- Processes, 2021, v. 9, n. 3, p. 421, doi. 10.3390/pr9030421
- By:
- Publication type:
- Article
Time‐Dependent Rheological Behavior of Starch‐Based Thickeners and Herb Infusion Dispersions for Dysphagia Management.
- Published in:
- Starch / Staerke, 2019, v. 71, n. 1/2, p. N.PAG, doi. 10.1002/star.201700276
- By:
- Publication type:
- Article
Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels.
- Published in:
- Gels (2310-2861), 2022, v. 8, n. 4, p. 217, doi. 10.3390/gels8040217
- By:
- Publication type:
- Article
Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels.
- Published in:
- Colloids & Interfaces, 2023, v. 7, n. 3, p. 49, doi. 10.3390/colloids7030049
- By:
- Publication type:
- Article
Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization.
- Published in:
- Foods, 2024, v. 13, n. 10, p. 1582, doi. 10.3390/foods13101582
- By:
- Publication type:
- Article
Development and Characterization of a Natural Antioxidant Additive in Powder Based on Polyphenols Extracted from Agro-Industrial Wastes (Walnut Green Husk): Effect of Chickpea Protein Concentration as an Encapsulating Agent during Storage.
- Published in:
- Polymers (20734360), 2024, v. 16, n. 6, p. 777, doi. 10.3390/polym16060777
- By:
- Publication type:
- Article
Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions.
- Published in:
- Polymers (20734360), 2023, v. 15, n. 1, p. 110, doi. 10.3390/polym15010110
- By:
- Publication type:
- Article