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Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 77, doi. 10.1007/s11483-010-9177-9
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- Article
Improving chitosan properties through ionic and chemical cross‐linking and their impact on emulsified systems.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 8, p. 4324, doi. 10.1111/ijfs.16533
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- Article
An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology.
- Published in:
- International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 353, doi. 10.1111/j.1471-0307.2011.00688.x
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- Publication type:
- Article
Lactoferrin-Chitosan-TPP Nanoparticles: Antibacterial Action and Extension of Strawberry Shelf-Life.
- Published in:
- Food & Bioprocess Technology, 2023, v. 16, n. 1, p. 135, doi. 10.1007/s11947-022-02927-9
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- Article