Found: 18
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The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System.
- Published in:
- Food Biophysics, 2024, v. 19, n. 2, p. 369, doi. 10.1007/s11483-023-09825-3
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- Publication type:
- Article
Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3721, doi. 10.3390/foods12203721
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- Publication type:
- Article
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility.
- Published in:
- Food Biophysics, 2023, v. 18, n. 2, p. 218, doi. 10.1007/s11483-022-09763-6
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- Article
Evaluation of formulation design on the physical and structural properties of commercial cream cheeses.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 10, p. 6422, doi. 10.1111/ijfs.15950
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- Publication type:
- Article
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 273, doi. 10.1007/s11483-022-09719-w
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- Publication type:
- Article
Efficacy information influences intention to take COVID‐19 vaccine.
- Published in:
- British Journal of Health Psychology, 2022, v. 27, n. 2, p. 300, doi. 10.1111/bjhp.12546
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- Publication type:
- Article
Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 917, doi. 10.3390/foods10050917
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- Publication type:
- Article
Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids.
- Published in:
- Foods, 2021, v. 10, n. 1, p. 154, doi. 10.3390/foods10010154
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- Publication type:
- Article
INFOGEST static in vitro simulation of gastrointestinal food digestion.
- Published in:
- Nature Protocols, 2019, v. 14, n. 4, p. 991, doi. 10.1038/s41596-018-0119-1
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- Publication type:
- Article
The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 333, doi. 10.1007/s11483-018-9539-2
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- Publication type:
- Article
Mozzarella Cheese – A Review of the Structural Development During Processing.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 1, doi. 10.1007/s11483-017-9511-6
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- Publication type:
- Article
Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 80, doi. 10.1007/s11483-017-9514-3
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- Publication type:
- Article
In Situ Enzymatic Synthesis of Polar Lipid Emulsifiers in the Preparation and Stabilisation of Aerated Food Emulsions.
- Published in:
- Food Biophysics, 2017, v. 12, n. 3, p. 323, doi. 10.1007/s11483-017-9488-1
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- Publication type:
- Article
Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour.
- Published in:
- Nutrients, 2017, v. 9, n. 8, p. 879, doi. 10.3390/nu9080879
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- Publication type:
- Article
Evaluation of the effects of sodium chloride, potassium sorbate, nisin and lysozyme on the probability of growth of Clostridium sporogenes.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 6, p. 1506, doi. 10.1111/ijfs.12446
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- Publication type:
- Article
Development of made-in-transit set culture yoghurt: effect of increasing the concentration of reconstituted skim milk as the milk base.
- Published in:
- International Journal of Food Science & Technology, 2012, v. 47, n. 3, p. 579, doi. 10.1111/j.1365-2621.2011.02880.x
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- Publication type:
- Article
The Influence of Secondary Emulsifiers on Lipid Oxidation within Sodium Caseinate-Stabilized Oil-in-Water Emulsions.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 1, p. 65, doi. 10.1007/s11746-010-1642-6
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- Publication type:
- Article
Advanced Dairy Chemistry– 1 Proteins, 3rd edn. Parts A&B.
- Published in:
- 2005
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- Publication type:
- Book Review