Found: 19
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Preparation and Characterization of 3D Printed Objects Based on Different Kefir Gels.
- Published in:
- Food Biophysics, 2024, v. 19, n. 2, p. 453, doi. 10.1007/s11483-024-09839-5
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- Article
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?
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- Food Biophysics, 2024, v. 19, n. 2, p. 386, doi. 10.1007/s11483-024-09830-0
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- Article
Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit.
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- Food Biophysics, 2024, v. 19, n. 2, p. 490, doi. 10.1007/s11483-024-09840-y
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- Article
Investigating the Effect of Glucoamylase Enzyme Treatment and Continuous Ultrasound Application on Quality Characteristics and Aflatoxins Degradation of Hazelnut Paste by Box-Behnken Response Surface Design.
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- Food Biophysics, 2024, v. 19, n. 2, p. 471, doi. 10.1007/s11483-024-09837-7
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- Article
Chitosan-inspired Matrices for Folic Acid. Insightful Structural Characterization and Ensured Bioaccessibility.
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- Food Biophysics, 2024, v. 19, n. 2, p. 412, doi. 10.1007/s11483-024-09833-x
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- Article
Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications.
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- Food Biophysics, 2024, v. 19, n. 2, p. 425, doi. 10.1007/s11483-024-09832-y
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- Article
Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification.
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- Food Biophysics, 2024, v. 19, n. 2, p. 400, doi. 10.1007/s11483-024-09831-z
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- Article
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation.
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- Food Biophysics, 2024, v. 19, n. 2, p. 439, doi. 10.1007/s11483-024-09836-8
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- Article
Anti-adhesive Coating with Natural Materials Application for Yogurt Storage.
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- Food Biophysics, 2024, v. 19, n. 2, p. 360, doi. 10.1007/s11483-024-09829-7
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- Article
Stable complex of sodium caseinate and hexaglycerol monooleate with improved oil-in-water emulsion stability and curcumin encapsulation.
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- Food Biophysics, 2024, v. 19, n. 2, p. 321, doi. 10.1007/s11483-024-09828-8
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- Article
Fabrication of Legume Protein Isolate-Polyvinyl Alcohol Nanofibers Incorporated with Ferulic Acid.
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- Food Biophysics, 2024, v. 19, n. 2, p. 347, doi. 10.1007/s11483-024-09827-9
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- Article
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film.
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- Food Biophysics, 2024, v. 19, n. 2, p. 334, doi. 10.1007/s11483-024-09826-w
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- Article
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System.
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- Food Biophysics, 2024, v. 19, n. 2, p. 369, doi. 10.1007/s11483-023-09825-3
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- Article
Novel Polymer-Free Antimicrobial System Based on Octyl Gallate/Hydroxypropyl-β-Cyclodextrin Inclusion Complex Electrospun Nanofibers for Chinese Giant Salamander Preservation.
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- Food Biophysics, 2024, v. 19, n. 2, p. 310, doi. 10.1007/s11483-023-09824-4
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- Article
Alginate and pH Improve Properties of Soy Protein-based Films.
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- Food Biophysics, 2024, v. 19, n. 2, p. 256, doi. 10.1007/s11483-023-09823-5
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- Article
Cold-Set Gelation of Soybean and Amaranth Proteins by Hydration of Freeze-Dried Protein Previously Denatured in the Presence of Calcium.
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- Food Biophysics, 2024, v. 19, n. 2, p. 284, doi. 10.1007/s11483-023-09822-6
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- Article
Preparation and Characterization of Quercetin/Cyclodextrin/Carbon Quantum Dot Nanocomplexes and Evaluation of their Stability and In Vitro Digestive Properties.
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- Food Biophysics, 2024, v. 19, n. 2, p. 269, doi. 10.1007/s11483-023-09821-7
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- Article
Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization.
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- Food Biophysics, 2024, v. 19, n. 2, p. 243, doi. 10.1007/s11483-023-09820-8
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- Article
Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties.
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- Food Biophysics, 2024, v. 19, n. 2, p. 298, doi. 10.1007/s11483-023-09817-3
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- Article