Found: 20
Select item for more details and to access through your institution.
Dynamic In Vitro Gastric Digestion Behaviour of Commercial Infant Formulae Made with Cow, Goat and Sheep Milk.
- Published in:
- Foods, 2024, v. 13, n. 9, p. 1286, doi. 10.3390/foods13091286
- By:
- Publication type:
- Article
Dynamic Gastrointestinal Digestion of Bovine, Caprine and Ovine Milk Reconstituted from Commercial Whole Milk Powders.
- Published in:
- Foods, 2024, v. 13, n. 9, p. 1403, doi. 10.3390/foods13091403
- By:
- Publication type:
- Article
Structural Properties of Quinoa Protein Isolate: Impact of Neutral to High Alkaline Extraction pH.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2589, doi. 10.3390/foods12132589
- By:
- Publication type:
- Article
Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1517, doi. 10.3390/foods12071517
- By:
- Publication type:
- Article
Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks.
- Published in:
- Foods, 2022, v. 11, n. 12, p. 1737, doi. 10.3390/foods11121737
- By:
- Publication type:
- Article
Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion.
- Published in:
- Food Biophysics, 2021, v. 16, n. 4, p. 451, doi. 10.1007/s11483-021-09682-y
- By:
- Publication type:
- Article
Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1938, doi. 10.3390/foods10081938
- By:
- Publication type:
- Article
Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids.
- Published in:
- Molecules, 2021, v. 26, n. 5, p. 1379, doi. 10.3390/molecules26051379
- By:
- Publication type:
- Article
Destructuring and restructuring of foods during gastric digestion.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 4, p. 1658, doi. 10.1111/1541-4337.12558
- By:
- Publication type:
- Article
Formation and gastrointestinal digestion of β‐carotene emulsion stabilized by milk fat globule membrane.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 8, p. N.PAG, doi. 10.1111/jfpe.13301
- By:
- Publication type:
- Article
Influence of Phospholipids Structure on the Physicochemical Properties and In Vitro Digestibility of Lactoferrin-Loaded Liposomes.
- Published in:
- Food Biophysics, 2019, v. 14, n. 3, p. 287, doi. 10.1007/s11483-019-09581-3
- By:
- Publication type:
- Article
Structural characterization and biological fate of lactoferrin‐loaded liposomes during simulated infant digestion.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 6, p. 2677, doi. 10.1002/jsfa.9435
- By:
- Publication type:
- Article
Effects of Ionic Strength, pH and Milk Serum Composition on Adsorption of Milk Proteins on to Hydroxyapatite Particles.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 341, doi. 10.1007/s11483-014-9360-5
- By:
- Publication type:
- Article
Oxidative stability of fish oil-in-water emulsions under high-pressure treatment.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 6, p. 1441, doi. 10.1111/ijfs.12462
- By:
- Publication type:
- Article
Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 406, doi. 10.1111/j.1365-2621.2006.01454.x
- By:
- Publication type:
- Article
Characterisation of ice cream containing flaxseed oil.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 946, doi. 10.1111/j.1365-2621.2006.01151.x
- By:
- Publication type:
- Article
Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic.
- Published in:
- Biopolymers, 2006, v. 82, n. 2, p. 121, doi. 10.1002/bip.20465
- By:
- Publication type:
- Article
Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator.
- Published in:
- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 143, doi. 10.1111/j.1471-0307.2005.00207.x
- By:
- Publication type:
- Article
Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort Treatments.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 5, p. C332, doi. 10.1111/j.1365-2621.2005.tb09962.x
- By:
- Publication type:
- Article
Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator.
- Published in:
- Journal of Dairy Research, 2004, v. 71, n. 4, p. 471, doi. 10.1017/s0022029904000512
- By:
- Publication type:
- Article