Solid Loss of Carrots During Simulated Gastric Digestion.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 84, doi. 10.1007/s11483-010-9178-8
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2011 AND VI 6 AND IP 1
Results: 19
1
2
Measurement of Dynamic Interfacial Tension in a Carbohydrate Melt at High Temperature Using a Drop Volume Tensiometer.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 94, doi. 10.1007/s11483-010-9179-7
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- Publication type:
- Article
3
Effect of Drying Process and Wall Material on the Properties of Encapsulated Cardamom Oil.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 68, doi. 10.1007/s11483-010-9176-x
- By:
- Publication type:
- Article
4
Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 26, doi. 10.1007/s11483-010-9172-1
- By:
- Publication type:
- Article
5
Impact of Layer Structure on Physical Stability and Lipase Digestibility of Lipid Droplets Coated by Biopolymer Nanolaminated Coatings.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 37, doi. 10.1007/s11483-010-9173-0
- By:
- Publication type:
- Article
6
Structural Relaxation During Drying and Rehydration of Food Materials-the Water Effect and the Origin of Hysteresis.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 160, doi. 10.1007/s11483-011-9204-5
- By:
- Publication type:
- Article
7
Assaying Total Carotenoids in Flours of Corn and Sweetpotato by Laser Photoacoustic Spectroscopy.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 12, doi. 10.1007/s11483-010-9168-x
- By:
- Publication type:
- Article
8
Mechanical Properties of Thermo-moulded Biofilms in Relation to Proteins/Starch Interactions.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 49, doi. 10.1007/s11483-010-9174-z
- By:
- Publication type:
- Article
9
Thermal, Mechanical and Microstructures Properties of Cellulose Derivatives Films: A Comparative Study.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 106, doi. 10.1007/s11483-010-9181-0
- By:
- Publication type:
- Article
10
Double Emulsions Stabilized by Food Biopolymers.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 1, doi. 10.1007/s11483-010-9188-6
- By:
- Publication type:
- Article
11
Culinary Biophysics: on the Nature of the 6X°C Egg.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 152, doi. 10.1007/s11483-010-9200-1
- By:
- Publication type:
- Article
12
Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 170, doi. 10.1007/s11483-011-9205-4
- By:
- Publication type:
- Article
13
The Influence of Concentration and Temperature on the Formation of γ-Oryzanol + β-Sitosterol Tubules in Edible Oil Organogels.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 20, doi. 10.1007/s11483-010-9169-9
- By:
- Publication type:
- Article
14
Specialty Fats from Beef Tallow and Canola Oil: Establishment of Reaction Conditions, Characterization of Products, and Evaluation of Crystal Stability.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 115, doi. 10.1007/s11483-010-9186-8
- By:
- Publication type:
- Article
15
Changes Caused by Fruit Extracts in the Lipid Phase of Biological and Model Membranes.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 58, doi. 10.1007/s11483-010-9175-y
- By:
- Publication type:
- Article
16
Fibril Formation of Bovine α-Lactalbumin Is Inhibited by Glutathione.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 138, doi. 10.1007/s11483-010-9199-3
- By:
- Publication type:
- Article
17
Effect of Physicochemical Modifications on Antioxidant Activity of Water-soluble Chitosan.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 127, doi. 10.1007/s11483-010-9187-7
- By:
- Publication type:
- Article
18
Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 77, doi. 10.1007/s11483-010-9177-9
- By:
- Publication type:
- Article
19
Water Molecular Properties in Forcemeats and Finely Ground Sausages Containing Plant Fat.
- Published in:
- Food Biophysics, 2011, v. 6, n. 1, p. 133, doi. 10.1007/s11483-010-9190-z
- By:
- Publication type:
- Article