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Regulation on Aggregation Behavior and In Vitro Digestibility of Phytic Acid–Whey Protein Isolate Complexes: Effects of Heating, pH and Phytic Acid Levels.
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- Foods, 2024, v. 13, n. 21, p. 3491, doi. 10.3390/foods13213491
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- Article
Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions.
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- Food Biophysics, 2020, v. 15, n. 4, p. 433, doi. 10.1007/s11483-020-09641-z
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- Article
MAPK Signaling Pathway Plays Different Regulatory Roles in the Effects of Boric Acid on Proliferation, Apoptosis, and Immune Function of Splenic Lymphocytes in Rats.
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- Biological Trace Element Research, 2024, v. 202, n. 6, p. 2688, doi. 10.1007/s12011-023-03862-2
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- Article
Tailoring stimuli-responsive delivery system driven by metal--ligand coordination bonding.
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- International Journal of Nanomedicine, 2017, v. 12, p. 3315, doi. 10.2147/IJN.S130859
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- Article
Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 3, p. 949, doi. 10.1002/jsfa.11427
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- Article
Composition, processing, and quality control of whole flaxseed products used to fortify foods.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 1, p. 587, doi. 10.1111/1541-4337.13086
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- Article
Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein.
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- Foods, 2023, v. 12, n. 15, p. 2907, doi. 10.3390/foods12152907
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- Article
Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 212, doi. 10.17221/330/2017-CJFS
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- Article
Microencapsulation of Eugenol Through Gelatin-Based Emulgel for Preservation of Refrigerated Meat.
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- Food & Bioprocess Technology, 2020, v. 13, n. 9, p. 1621, doi. 10.1007/s11947-020-02502-0
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- Article