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Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin.
- Published in:
- Food Biophysics, 2023, v. 18, n. 4, p. 510, doi. 10.1007/s11483-023-09792-9
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- Article
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes.
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- Food Biophysics, 2023, v. 18, n. 3, p. 402, doi. 10.1007/s11483-023-09781-y
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- Article
Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein.
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- Food Biophysics, 2023, v. 18, n. 2, p. 198, doi. 10.1007/s11483-022-09764-5
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- Article
Synthesis, Purification, and Characterization of a Structured Lipid Based on Soybean Oil and Coconut Oil and Its Applications in Curcumin‐Loaded Nanoemulsions.
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- European Journal of Lipid Science & Technology, 2020, v. 122, n. 10, p. 1, doi. 10.1002/ejlt.202000086
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- Article
Effect of Lactobacillus plantarum fermentation on the physicochemical properties and flavor of rice protein–carboxymethylcellulose complexes.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 14, p. 6826, doi. 10.1002/jsfa.12766
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- Article
Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 13, p. 4734, doi. 10.1002/jsfa.10532
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- Article
Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 3, p. 212, doi. 10.17221/330/2017-CJFS
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- Article