Matrices of Native and Oxidized Pectin and Ferrous Bisglycinate and Their In Vitro Behavior through Gastrointestinal Conditions.
- Published in:
- Colloids & Interfaces, 2023, v. 7, n. 2, p. 35, doi. 10.3390/colloids7020035
- By:
- Publication type:
- Article
Works by Sepulcre, Francesc
Results: 14
1
2
Combination of extended X-ray absorption fine structure spectroscopy with lipidic cubic phases for the study of cation binding in bacteriorhodopsin.
- Published in:
- 2011
- By:
- Publication type:
- Letter
3
Are Citric Acid-Iron II Complexes True Chelates or Just Physical Mixtures and How to Prove This?
- Published in:
- Foods, 2023, v. 12, n. 2, p. 410, doi. 10.3390/foods12020410
- By:
- Publication type:
- Article
4
Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing.
- Published in:
- Foods, 2022, v. 11, n. 15, p. 2244, doi. 10.3390/foods11152244
- By:
- Publication type:
- Article
5
Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing.
- Published in:
- Foods, 2020, v. 9, n. 1, p. 21, doi. 10.3390/foods9010021
- By:
- Publication type:
- Article
6
Structural Characterization of a Zinc High-affinity Binding Site in Rhodopsin.
- Published in:
- Photochemistry & Photobiology, 2009, v. 85, n. 2, p. 479, doi. 10.1111/j.1751-1097.2008.00529.x
- By:
- Publication type:
- Article
7
Hydrogen Bond Integration in Potato Microstructure: Effects of Water Removal, Thermal Treatment, and Cooking Techniques.
- Published in:
- Polysaccharides (2673-4176), 2024, v. 5, n. 4, p. 609, doi. 10.3390/polysaccharides5040039
- By:
- Publication type:
- Article
8
The Membrane Proximal Domain of TRPV1 and TRPV2 Channels Mediates Protein–Protein Interactions and Lipid Binding In Vitro.
- Published in:
- International Journal of Molecular Sciences, 2019, v. 20, n. 3, p. 682, doi. 10.3390/ijms20030682
- By:
- Publication type:
- Article
9
Enriched puree potato with soy protein for dysphagia patients by using 3D printing.
- Published in:
- Food Frontiers, 2022, v. 3, n. 4, p. 706, doi. 10.1002/fft2.149
- By:
- Publication type:
- Article
10
Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing.
- Published in:
- Food & Bioprocess Technology, 2018, v. 11, n. 11, p. 2021, doi. 10.1007/s11947-018-2159-5
- By:
- Publication type:
- Article
11
Combined Effect of a Low Permeable Film and Edible Coatings or Calcium Dips on the Quality of Fresh-Cut Pineapple.
- Published in:
- Journal of Food Process Engineering, 2014, v. 37, n. 2, p. 91, doi. 10.1111/jfpe.12063
- By:
- Publication type:
- Article
12
Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 6, p. 1669, doi. 10.1007/s00217-023-04246-5
- By:
- Publication type:
- Article
13
X-ray absorption and molecular dynamics study of cation binding sites in the purple membrane.
- Published in:
- Proteins, 2007, v. 67, n. 2, p. 360, doi. 10.1002/prot.21273
- By:
- Publication type:
- Article
14
Copolymers of 3,4-Ethylenedioxythiophene and 3-Methylthiophene: Properties, Applications and Morphologies.
- Published in:
- Macromolecular Materials & Engineering, 2007, v. 292, n. 1, p. 85, doi. 10.1002/mame.200600319
- By:
- Publication type:
- Article