Found: 14
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Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism.
- Published in:
- Food Biophysics, 2023, v. 18, n. 1, p. 71, doi. 10.1007/s11483-022-09747-6
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- Article
Incorporation of the Sterol from Camellia Oil Deodorant Distillate into vitamin C Liposomes: Vesicle Characteristics, Stability, Release, and Bioavailability.
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- Food Biophysics, 2023, v. 18, n. 1, p. 10, doi. 10.1007/s11483-022-09743-w
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- Article
Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions.
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- Food Biophysics, 2023, v. 18, n. 1, p. 1, doi. 10.1007/s11483-022-09724-z
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- Article
Effects of the Cations Li<sup>+</sup>, Na<sup>+</sup>, K<sup>+</sup>, Mg<sup>2+</sup>, or Ca<sup>2+</sup> on Physicochemical Properties of Xanthan Gum in Aqueous Medium – A view from Computational Molecular Dynamics Calculations.
- Published in:
- Food Biophysics, 2023, v. 18, n. 1, p. 32, doi. 10.1007/s11483-022-09773-4
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- Article
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning.
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- Food Biophysics, 2023, v. 18, n. 1, p. 133, doi. 10.1007/s11483-022-09758-3
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- Article
Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate.
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- Food Biophysics, 2023, v. 18, n. 1, p. 148, doi. 10.1007/s11483-022-09760-9
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- Article
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS).
- Published in:
- Food Biophysics, 2023, v. 18, n. 1, p. 161, doi. 10.1007/s11483-022-09761-8
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- Article
Emulsifiers from Yellow Split Peas.
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- Food Biophysics, 2023, v. 18, n. 1, p. 23, doi. 10.1007/s11483-022-09757-4
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- Article
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study.
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- Food Biophysics, 2023, v. 18, n. 1, p. 120, doi. 10.1007/s11483-022-09756-5
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- Article
Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation.
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- Food Biophysics, 2023, v. 18, n. 1, p. 95, doi. 10.1007/s11483-022-09754-7
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- Article
Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties.
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- Food Biophysics, 2023, v. 18, n. 1, p. 82, doi. 10.1007/s11483-022-09753-8
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- Article
Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate.
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- Food Biophysics, 2023, v. 18, n. 1, p. 58, doi. 10.1007/s11483-022-09749-4
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- Article
Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces.
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- Food Biophysics, 2023, v. 18, n. 1, p. 48, doi. 10.1007/s11483-022-09752-9
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- Article
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging.
- Published in:
- Food Biophysics, 2023, v. 18, n. 1, p. 107, doi. 10.1007/s11483-022-09750-x
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- Article