Found: 11
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Characterization of Core-Shell Alginate Capsules.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 467, doi. 10.1007/s11483-019-09595-x
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- Article
Electrospun Ultrafine Fibers from Black Bean Protein Concentrates and Polyvinyl Alcohol.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 446, doi. 10.1007/s11483-019-09594-y
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- Article
Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 437, doi. 10.1007/s11483-019-09593-z
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- Article
Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 456, doi. 10.1007/s11483-019-09592-0
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- Article
Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils.
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- Food Biophysics, 2019, v. 14, n. 4, p. 425, doi. 10.1007/s11483-019-09591-1
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- Article
Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 403, doi. 10.1007/s11483-019-09590-2
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- Article
Technological and Structural Properties of Oat Cookies Incorporated with Fructans (Agave tequilana Weber).
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- Food Biophysics, 2019, v. 14, n. 4, p. 415, doi. 10.1007/s11483-019-09589-9
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- Article
Heat Stability of Differently Stabilized Solid Lipid Nanoparticles in the Presence of Excess Bulk Phase Protein.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 393, doi. 10.1007/s11483-019-09588-w
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- Article
Avocado Oil Incorporated in Ultrafine Zein Fibers by Electrospinning.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 383, doi. 10.1007/s11483-019-09587-x
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- Publication type:
- Article
Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 365, doi. 10.1007/s11483-019-09586-y
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- Publication type:
- Article
Influence of Disperse Phase Transfer on Properties of Nanoemulsions Containing Oil Droplets with Different Compositions and Physical States.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 355, doi. 10.1007/s11483-019-09585-z
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- Publication type:
- Article