Influence of Cross-linked Waxy Maize Starch on the Aggregation Behavior of Casein Micelles During Acid-induced Gelation.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 227, doi. 10.1007/s11483-010-9164-1
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2010 AND VI 5 AND IP 3
Results: 11
1
2
An Innovative Micro-Modelling of Simultaneous Heat and Moisture Transfer during Bread Baking Using the Lattice Boltzmann Method.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 161, doi. 10.1007/s11483-010-9156-1
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- Publication type:
- Article
3
Pre-nucleation Structuring of Triacylglycerols and Its Effect on the Activation Energy of Nucleation.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 218, doi. 10.1007/s11483-010-9163-2
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- Publication type:
- Article
4
LIBS-Based Detection of Antioxidant Elements in Seeds of Emblica officinalis.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 186, doi. 10.1007/s11483-010-9158-z
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- Publication type:
- Article
5
Shear Nanostructuring of Monoglyceride Organogels.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 211, doi. 10.1007/s11483-010-9162-3
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- Publication type:
- Article
6
Thermodynamic Approach to Osmo-dehydration.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 177, doi. 10.1007/s11483-010-9157-0
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- Publication type:
- Article
7
Relationship Between Molecular Structure and Thermo-mechanical Properties of Candelilla Wax and Amides Derived from ( R)-12-Hydroxystearic Acid as Gelators of Safflower Oil.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 193, doi. 10.1007/s11483-010-9159-y
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- Publication type:
- Article
8
Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 247, doi. 10.1007/s11483-010-9167-y
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- Publication type:
- Article
9
New Insight into the Thermal Properties and the Biological Behaviour of the Bacterial Spores.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 238, doi. 10.1007/s11483-010-9165-0
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- Publication type:
- Article
10
Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 149, doi. 10.1007/s11483-010-9155-2
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- Publication type:
- Article
11
Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles.
- Published in:
- Food Biophysics, 2010, v. 5, n. 3, p. 203, doi. 10.1007/s11483-010-9161-4
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- Publication type:
- Article