Works matching IS 15571858 AND DT 2019 AND VI 14 AND IP 3
Results: 11
Saccharomyces cervisiae as an Efficient Carrier for Delivery of Bioactives: a Review.
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- Food Biophysics, 2019, v. 14, n. 3, p. 346, doi. 10.1007/s11483-019-09584-0
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- Article
Vegetable and Mineral Oil Organogels Based on Monoglyceride and Lecithin Mixtures.
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- Food Biophysics, 2019, v. 14, n. 3, p. 326, doi. 10.1007/s11483-019-09583-1
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- Article
How do Different Types of Emulsifiers/Stabilizers Affect the In Vitro Intestinal Digestion of O/W Emulsions?
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- Food Biophysics, 2019, v. 14, n. 3, p. 313, doi. 10.1007/s11483-019-09582-2
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- Article
Influence of Phospholipids Structure on the Physicochemical Properties and In Vitro Digestibility of Lactoferrin-Loaded Liposomes.
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- Food Biophysics, 2019, v. 14, n. 3, p. 287, doi. 10.1007/s11483-019-09581-3
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- Article
Structure Changes in Relation to Digestibility and IgE-Binding of Glycinin Induced by pH-Shifting Combined with Microbial Transglutaminase-Mediated Modification.
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- Food Biophysics, 2019, v. 14, n. 3, p. 269, doi. 10.1007/s11483-019-09580-4
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- Article
Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend.
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- Food Biophysics, 2019, v. 14, n. 3, p. 260, doi. 10.1007/s11483-019-09579-x
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- Article
Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels.
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- Food Biophysics, 2019, v. 14, n. 3, p. 249, doi. 10.1007/s11483-019-09578-y
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- Article
Development of Quantitative Structure-Property Relationship (QSPR) Models of Aspartyl-Derivatives Based on Eigenvalues (EVA) of Calculated Vibrational Spectra.
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- Food Biophysics, 2019, v. 14, n. 3, p. 300, doi. 10.1007/s11483-019-09577-z
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- Article
Effect of Temperature on 3D Printing of Commercial Potato Puree.
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- Food Biophysics, 2019, v. 14, n. 3, p. 225, doi. 10.1007/s11483-019-09576-0
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- Article
Effects of Carrier Agents and Relative Humidity on the Physicochemical and Microstructural Characteristics of Hot Air-Dried Asian Pear (Pyrus pyrifolia Nakai cv. Niitaka) Powder.
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- Food Biophysics, 2019, v. 14, n. 3, p. 235, doi. 10.1007/s11483-019-09575-1
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- Article
Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity.
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- Food Biophysics, 2019, v. 14, n. 3, p. 278, doi. 10.1007/s11483-019-09574-2
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- Article