Works matching IS 15571858 AND DT 2014 AND VI 9 AND IP 3
Results: 12
Formation and Functional Attributes of Canola Protein Isolate-Gum Arabic Electrostatic Complexes.
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- Food Biophysics, 2014, v. 9, n. 3, p. 203, doi. 10.1007/s11483-014-9334-7
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Thermal Properties of Freeze-Concentrated Sugar-Phosphate Solutions.
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- Food Biophysics, 2014, v. 9, n. 3, p. 213, doi. 10.1007/s11483-014-9335-6
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- Article
Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography.
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- Food Biophysics, 2014, v. 9, n. 3, p. 219, doi. 10.1007/s11483-014-9336-5
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- Article
Emulsification Capacity of Microgels Assembled from β-Lactoglobulin and Pectin.
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- Food Biophysics, 2014, v. 9, n. 3, p. 229, doi. 10.1007/s11483-014-9337-4
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- Article
Effect of Longan Seed Extract and BHT on Physical and Chemical Properties of Gelatin Based Film.
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- Food Biophysics, 2014, v. 9, n. 3, p. 238, doi. 10.1007/s11483-014-9345-4
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- Article
Physicochemical, Thermal, Pasting and Microstructure Properties of Hydroxypropylated Jackfruit Seed Starch Prepared by Etherification with Propylene Oxide.
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- Food Biophysics, 2014, v. 9, n. 3, p. 249, doi. 10.1007/s11483-014-9347-2
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- Article
Multiple Effects of Viscosity, Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions.
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- Food Biophysics, 2014, v. 9, n. 3, p. 260, doi. 10.1007/s11483-014-9348-1
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- Article
Cytotoxicity and Antioxidative Effects of Herbal and Fruit Extracts In Vitro.
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- Food Biophysics, 2014, v. 9, n. 3, p. 267, doi. 10.1007/s11483-014-9349-0
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- Article
Kinetics Study with Rigorous Nonlinear Methods for Thermal Decomposition of Polysaccharide Iron Complex.
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- Food Biophysics, 2014, v. 9, n. 3, p. 277, doi. 10.1007/s11483-014-9351-6
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- Article
Competitive Adsorption of Lecithin and Saliva at the O/W Interface in Relation to the Oral Processing of Lipid Continuous Foods.
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- Food Biophysics, 2014, v. 9, n. 3, p. 285, doi. 10.1007/s11483-014-9352-5
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- Article
Gastric pH Distribution and Mixing of Soft and Rigid Food Particles in the Stomach using a Dual-Marker Technique.
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- Food Biophysics, 2014, v. 9, n. 3, p. 292, doi. 10.1007/s11483-014-9354-3
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- Article
Oxidation and Structural Modification of Full-Fat and Defatted Flour Based Soy Protein Isolates Induced by Natural and Synthetic Extraction Chemicals.
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- Food Biophysics, 2014, v. 9, n. 3, p. 193, doi. 10.1007/s11483-014-9333-8
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- Article