Insights into the physicochemical stability of ammonium glycyrrhizate and curcumin nanocomplexes.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 3, p. 161, doi. 10.1515/ijfe-2024-0244
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- Publication type:
- Article
Works matching IS 15563758 AND DT 2025 AND VI 21 AND IP 3
Results: 6
1
2
Frontmatter.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 3, p. i, doi. 10.1515/ijfe-2025-frontmatter3
- Publication type:
- Article
3
Improving delivery capacity of soy 7S protein via high pressure homogenization: in the case of vitamin D3.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 3, p. 175, doi. 10.1515/ijfe-2024-0258
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- Publication type:
- Article
4
Quantitation of adulterated honey by three-dimensional fluorescence.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 3, p. 151, doi. 10.1515/ijfe-2024-0196
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- Publication type:
- Article
5
Conventional and microwave drying of kefir grains: effect on drying, rehydration and fermentation kinetics and viability of kefir grains.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 3, p. 183, doi. 10.1515/ijfe-2024-0059
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- Publication type:
- Article
6
An application of drop test analysis on chicken eggs under different drop angles.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 3, p. 195, doi. 10.1515/ijfe-2024-0029
- By:
- Publication type:
- Article