The Immunoreactive Protein was Produced During Absorption of Glycinin or its Hydrolysate in IPEC-J2.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2016-0441
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Works matching IS 15563758 AND DT 2017 AND VI 13 AND IP 9
Results: 10
1
2
Simplified Physical Upgrading of High-Acid Adlay Bran Ethanol Extracts by Supercritical CO<sub>2</sub>.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2017-0104
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- Article
3
Moisture Transport Mechanism and Drying Kinetic of Fresh Harvested Red Onion Bulbs under Dehumidified Air.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2016-0401
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- Publication type:
- Article
4
Microencapsulation of Bioactive Compounds from Blackberry Pomace (Rubus fruticosus) by Spray Drying Technique.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2017-0047
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- Article
5
Flow Analysis for a Flow Channel Instrument to Evaluate Viscosities of Non-Newtonian Viscoelastic Liquid Foods.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2016-0403
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- Publication type:
- Article
6
Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 43, doi. 10.1515/ijfe-2017-0045
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- Publication type:
- Article
7
Effect of Addition of Antioxidant Flaxseed Polypeptide on the Rheological Properties of Native Maize Starch.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2016-0397
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- Publication type:
- Article
8
Dynamic Water Mobility in Sea Cucumber (Stichopus japonicas) During Drying Process Assessed by LF-NMR and MRI in situ.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2016-0360
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- Publication type:
- Article
9
Comparative Studies on Physicochemical Properties of Bovine Serum Albumin-Glucose and Galactose Conjugates Formed by Glycation Combined with Ultrasonic Pretreatment.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2017-0160
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- Publication type:
- Article
10
Assessment of Ferrous Glycinate Liposome Absorption Using in Situ Single-Pass Perfusion Model.
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- International Journal of Food Engineering, 2017, v. 13, n. 9, p. 1, doi. 10.1515/ijfe-2016-0358
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- Publication type:
- Article