Flavour Release from Monoglyceride Structured Oil-in-Water Emulsions through Static Headspace Analysis.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 359, doi. 10.1007/s11483-014-9338-3
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2014 AND VI 9 AND IP 4
Results: 14
1
2
Acid and Enzyme-Aided Collagen Extraction from the Byssus of Chilean Mussels ( Mytilus Chilensis): Effect of Process Parameters on Extraction Performance.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 322, doi. 10.1007/s11483-014-9339-2
- By:
- Publication type:
- Article
3
Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 368, doi. 10.1007/s11483-014-9340-9
- By:
- Publication type:
- Article
4
Soybean β-Conglycinin Nanoparticles for delivery of hydrophobic nutraceuticals.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 332, doi. 10.1007/s11483-014-9341-8
- By:
- Publication type:
- Article
5
Characterization of Pickering O/W Emulsions Stabilized by Silica Nanoparticles and Their Responsiveness to In vitro Digestion Conditions.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 406, doi. 10.1007/s11483-014-9346-3
- By:
- Publication type:
- Article
6
Behavior of Emulsions Stabilized by a Hydrophobically Modified Inulin Under Bio-Relevant Conditions of the Human Gastro-Intestine.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 416, doi. 10.1007/s11483-014-9353-4
- By:
- Publication type:
- Article
7
Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 314, doi. 10.1007/s11483-014-9359-y
- By:
- Publication type:
- Article
8
Effects of Ionic Strength, pH and Milk Serum Composition on Adsorption of Milk Proteins on to Hydroxyapatite Particles.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 341, doi. 10.1007/s11483-014-9360-5
- By:
- Publication type:
- Article
9
Interaction of β-Lactoglobulin with Small Hydrophobic Ligands - Influence of Covalent AITC Modification on β-LG Tryptic Cleavage.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 349, doi. 10.1007/s11483-014-9361-4
- By:
- Publication type:
- Article
10
Ultra Small Angle X-Ray Scattering for Pure Tristearin and Tripalmitin: Model Predictions and Experimental Results.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 304, doi. 10.1007/s11483-014-9365-0
- By:
- Publication type:
- Article
11
Spray Dried Protein-Stabilized Emulsions as Vitamin Matrix Carriers: Contribution of Protein Aggregates and Lipid Nano- and Micro-Structures to Vitamin Long-Term Protection.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 389, doi. 10.1007/s11483-014-9366-z
- By:
- Publication type:
- Article
12
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 396, doi. 10.1007/s11483-014-9373-0
- By:
- Publication type:
- Article
13
Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale: 5th Symposium.
- Published in:
- 2014
- By:
- Publication type:
- Editorial
14
Influence of Temperature on the Distribution of Catechin in Corn Oil-in-Water Emulsions and Some Relevant Thermodynamic Parameters.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 380, doi. 10.1007/s11483-014-9332-9
- By:
- Publication type:
- Article