Moisture Sorption Isotherms of Broccoli Interpreted with the Flory-Huggins Free Volume Theory.
- Published in:
- Food Biophysics, 2014, v. 9, n. 1, p. 1, doi. 10.1007/s11483-013-9311-6
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- Publication type:
- Article
Works matching IS 15571858 AND DT 2014 AND VI 9 AND IP 1
Results: 10
1
2
Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity.
- Published in:
- Food Biophysics, 2014, v. 9, n. 1, p. 49, doi. 10.1007/s11483-013-9316-1
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- Publication type:
- Article
3
Effect of Oil Type on Formation, Structure and Thermal Properties of γ-oryzanol and β-sitosterol-Based Organogels.
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- Food Biophysics, 2014, v. 9, n. 1, p. 69, doi. 10.1007/s11483-013-9318-z
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- Publication type:
- Article
4
Impact of Lauric Arginate Application Form on its Antimicrobial Activity in Meat Emulsions.
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- Food Biophysics, 2014, v. 9, n. 1, p. 88, doi. 10.1007/s11483-013-9321-4
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- Publication type:
- Article
5
Physical Property Changes in Raw and Roasted Almonds during Gastric Digestion In vivo and In vitro.
- Published in:
- Food Biophysics, 2014, v. 9, n. 1, p. 39, doi. 10.1007/s11483-013-9315-2
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- Publication type:
- Article
6
The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids.
- Published in:
- Food Biophysics, 2014, v. 9, n. 1, p. 76, doi. 10.1007/s11483-013-9320-5
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- Publication type:
- Article
7
Effect of Pectin Type on Association and pH Stability of Whey Protein-Pectin Complexes.
- Published in:
- Food Biophysics, 2014, v. 9, n. 1, p. 29, doi. 10.1007/s11483-013-9314-3
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- Publication type:
- Article
8
Water Distribution in Bacterial Spores: A Key Factor in Heat Resistance.
- Published in:
- Food Biophysics, 2014, v. 9, n. 1, p. 10, doi. 10.1007/s11483-013-9312-5
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- Publication type:
- Article
9
Kinetics of Colour Development of Molten Glucose, Fructose and Sucrose at High Temperatures.
- Published in:
- Food Biophysics, 2014, v. 9, n. 1, p. 61, doi. 10.1007/s11483-013-9317-0
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- Publication type:
- Article
10
The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin.
- Published in:
- Food Biophysics, 2014, v. 9, n. 1, p. 20, doi. 10.1007/s11483-013-9313-4
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- Publication type:
- Article