Thermal Stability of the Iron-Lactoferrin Complex in Aqueous Solution is Improved by Soluble Soybean Polysaccharide.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 183, doi. 10.1007/s11483-012-9256-1
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2012 AND VI 7 AND IP 3
Results: 11
1
2
Oxidative Pattern from Fluorescent Light Exposition of Crystalline Cholesterol.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 209, doi. 10.1007/s11483-012-9259-y
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- Publication type:
- Article
3
Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 190, doi. 10.1007/s11483-012-9257-0
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- Publication type:
- Article
4
Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 200, doi. 10.1007/s11483-012-9258-z
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- Publication type:
- Article
5
Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 236, doi. 10.1007/s11483-012-9262-3
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- Publication type:
- Article
6
Physico-Chemical Characterization of Soymilk Particles as a Function of Their Volume Fraction: Comparison with Theoretical Systems.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 244, doi. 10.1007/s11483-012-9263-2
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- Publication type:
- Article
7
Binding Interactions Between α-glucans from Lactobacillus reuteri and Milk Proteins Characterised by Surface Plasmon Resonance.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 220, doi. 10.1007/s11483-012-9260-5
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- Publication type:
- Article
8
Monoglyceride Stabilized Oil in Water Emulsions: an Investigation of Structuring and Shear History on Phase Behaviour.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 227, doi. 10.1007/s11483-012-9261-4
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- Publication type:
- Article
9
Statistical Description of Fat and Meat Phases of Sausages by the Use of Lineal-Path Distribution Function.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 258, doi. 10.1007/s11483-012-9264-1
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- Publication type:
- Article
10
Polymeric Nanoparticles as Oral Delivery Systems for Encapsulation and Release of Polyphenolic Compounds: Impact on Quercetin Antioxidant Activity & Bioaccessibility.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 276, doi. 10.1007/s11483-012-9266-z
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- Publication type:
- Article
11
Development of Na-CN-κ-carrageenan Microbeads for the Encapsulation of Lipophilic Compounds.
- Published in:
- Food Biophysics, 2012, v. 7, n. 3, p. 264, doi. 10.1007/s11483-012-9265-0
- By:
- Publication type:
- Article