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