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Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels.
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- Food Biophysics, 2020, v. 15, n. 4, p. 473, doi. 10.1007/s11483-020-09646-8
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- Article
Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers.
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- Food Biophysics, 2014, v. 9, n. 4, p. 368, doi. 10.1007/s11483-014-9340-9
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- Article
Cooling rate and dilution affect the nanostructure and microstructure differently in model fats.
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- European Journal of Lipid Science & Technology, 2012, v. 114, n. 7, p. 748, doi. 10.1002/ejlt.201100314
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- Article
Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2428, doi. 10.1007/s11947-011-0541-7
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- Article
Development of methylcellulose‐based sustained‐release dosage by semisolid extrusion additive manufacturing in drug delivery system.
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- Journal of Biomedical Materials Research, Part B: Applied Biomaterials, 2021, v. 109, n. 2, p. 257, doi. 10.1002/jbm.b.34697
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- Article
The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1033, doi. 10.1002/aocs.12640
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- Article
In Situ Self-Assembled Nanocomposites from Bacterial Cellulose Reinforced with Eletrospun Poly(lactic acid)/Lipids Nanofibers.
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- Polymers (20734360), 2017, v. 9, n. 5, p. 179, doi. 10.3390/polym9050179
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- Article
Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties.
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- Food & Bioprocess Technology, 2021, v. 14, n. 12, p. 2219, doi. 10.1007/s11947-021-02719-7
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- Article
Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects.
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- Food & Bioprocess Technology, 2016, v. 9, n. 10, p. 1674, doi. 10.1007/s11947-016-1751-9
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- Article
Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 575, doi. 10.1007/s11947-013-1110-z
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- Article