Works matching IS 15571858 AND DT 2010 AND VI 5 AND IP 2
Results: 8
Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions.
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- Food Biophysics, 2010, v. 5, n. 2, p. 120, doi. 10.1007/s11483-010-9152-5
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- Article
The Effect of Molecular Size on Molecular Mobility in Amorphous Oligosaccharides.
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- Food Biophysics, 2010, v. 5, n. 2, p. 82, doi. 10.1007/s11483-010-9148-1
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- Article
Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein.
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- Food Biophysics, 2010, v. 5, n. 2, p. 94, doi. 10.1007/s11483-010-9149-0
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- Article
Phase Separation Behavior of Caseins in Milk Containing Flaxseed Gum and κ-Carrageenan: A Light-Scattering and Ultrasonic Spectroscopy Study.
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- Food Biophysics, 2010, v. 5, n. 2, p. 138, doi. 10.1007/s11483-010-9154-3
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- Article
Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan.
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- Food Biophysics, 2010, v. 5, n. 2, p. 73, doi. 10.1007/s11483-010-9147-2
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- Article
A New Model to Describe Flow Behaviour of Concentrated Orange Juice.
- Published in:
- Food Biophysics, 2010, v. 5, n. 2, p. 114, doi. 10.1007/s11483-010-9151-6
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- Article
The Effect of Food-Grade Low-Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods.
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- Food Biophysics, 2010, v. 5, n. 2, p. 128, doi. 10.1007/s11483-010-9153-4
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- Article
Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory.
- Published in:
- Food Biophysics, 2010, v. 5, n. 2, p. 103, doi. 10.1007/s11483-010-9150-7
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- Article