Works matching IS 15571858 AND DT 2020 AND VI 15 AND IP 1
Results: 15
Correction to: Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating.
- Published in:
- 2020
- By:
- Publication type:
- Correction Notice
Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids.
- Published in:
- Food Biophysics, 2020, v. 15, n. 1, p. 143, doi. 10.1007/s11483-019-09609-8
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- Publication type:
- Article
Hydrolysed Gelatin-Derived, Solvent-Free, Electrospun Nanofibres for Edible Applications: Physical, Chemical and Thermal Behaviour.
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- Food Biophysics, 2020, v. 15, n. 1, p. 133, doi. 10.1007/s11483-019-09608-9
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- Publication type:
- Article
A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena.
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- Food Biophysics, 2020, v. 15, n. 1, p. 72, doi. 10.1007/s11483-019-09607-w
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- Publication type:
- Article
The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese.
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- Food Biophysics, 2020, v. 15, n. 1, p. 85, doi. 10.1007/s11483-019-09606-x
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- Publication type:
- Article
Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs.
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- Food Biophysics, 2020, v. 15, n. 1, p. 113, doi. 10.1007/s11483-019-09605-y
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- Publication type:
- Article
Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods.
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- Food Biophysics, 2020, v. 15, n. 1, p. 97, doi. 10.1007/s11483-019-09604-z
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- Publication type:
- Article
Interfacial and Emulsifying Properties of Quinoa Protein Concentrates.
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- Food Biophysics, 2020, v. 15, n. 1, p. 122, doi. 10.1007/s11483-019-09603-0
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- Publication type:
- Article
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract.
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- Food Biophysics, 2020, v. 15, n. 1, p. 50, doi. 10.1007/s11483-019-09602-1
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- Publication type:
- Article
Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein.
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- Food Biophysics, 2020, v. 15, n. 1, p. 32, doi. 10.1007/s11483-019-09601-2
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- Publication type:
- Article
Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR.
- Published in:
- Food Biophysics, 2020, v. 15, n. 1, p. 64, doi. 10.1007/s11483-019-09600-3
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- Publication type:
- Article
Correction to: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats.
- Published in:
- 2020
- By:
- Publication type:
- Correction Notice
Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions.
- Published in:
- Food Biophysics, 2020, v. 15, n. 1, p. 18, doi. 10.1007/s11483-019-09598-8
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- Publication type:
- Article
Comparative Study on the Ability of Different Oleogelators to Structure Sunflower Oil.
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- Food Biophysics, 2020, v. 15, n. 1, p. 42, doi. 10.1007/s11483-019-09597-9
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- Publication type:
- Article
Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats.
- Published in:
- Food Biophysics, 2020, v. 15, n. 1, p. 1, doi. 10.1007/s11483-019-09596-w
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- Publication type:
- Article