Fabrication of Lipophilic Nanoparticles by Spontaneous Emulsification: Stabilization by Cosurfactants.
- Published in:
- Food Biophysics, 2015, v. 10, n. 1, p. 83, doi. 10.1007/s11483-014-9364-1
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- Publication type:
- Article
Works matching IS 15571858 AND DT 2015 AND VI 10 AND IP 1
Results: 12
1
2
Cold Plasma: A novel Non-Thermal Technology for Food Processing.
- Published in:
- Food Biophysics, 2015, v. 10, n. 1, p. 1, doi. 10.1007/s11483-014-9382-z
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- Publication type:
- Article
3
Making Good Use of Food Wastes: Green Synthesis of Highly Stabilized Silver Nanoparticles from Grape Seed Extract and Their Antimicrobial Activity.
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- Food Biophysics, 2015, v. 10, n. 1, p. 12, doi. 10.1007/s11483-014-9343-6
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- Article
4
Study of Thermal and Structural Properties of Starch Granules from Different Maize Genotypes.
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- Food Biophysics, 2015, v. 10, n. 1, p. 19, doi. 10.1007/s11483-014-9344-5
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- Article
5
Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate.
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- Food Biophysics, 2015, v. 10, n. 1, p. 30, doi. 10.1007/s11483-014-9350-7
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- Publication type:
- Article
6
The Colloidal Behavior of Pectin Containing Water in Oil Emulsions as a Function of Emulsifier Concentration.
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- Food Biophysics, 2015, v. 10, n. 1, p. 57, doi. 10.1007/s11483-014-9355-2
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- Publication type:
- Article
7
Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design.
- Published in:
- Food Biophysics, 2015, v. 10, n. 1, p. 39, doi. 10.1007/s11483-014-9356-1
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- Publication type:
- Article
8
X-ray Scattering: A Structure Based Method for the Assessment of fat Quality and fat Content in Beef Products.
- Published in:
- Food Biophysics, 2015, v. 10, n. 1, p. 76, doi. 10.1007/s11483-014-9357-0
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- Publication type:
- Article
9
Casein Micelles at Non-Ambient Pressure Studied by Neutron Scattering.
- Published in:
- Food Biophysics, 2015, v. 10, n. 1, p. 51, doi. 10.1007/s11483-014-9358-z
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- Publication type:
- Article
10
Dynamics of Phase Separation in Oat β-glucan/Milk Mixtures Studied with Ultrasonic and Diffusing Wave Spectroscopy.
- Published in:
- Food Biophysics, 2015, v. 10, n. 1, p. 66, doi. 10.1007/s11483-014-9362-3
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- Publication type:
- Article
11
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants.
- Published in:
- Food Biophysics, 2015, v. 10, n. 1, p. 94, doi. 10.1007/s11483-014-9363-2
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- Publication type:
- Article
12
Rotational Thromboelastometry for Characterising Acid-Induced Gelation of Cross-Linked Casein.
- Published in:
- Food Biophysics, 2015, v. 10, n. 1, p. 25, doi. 10.1007/s11483-014-9342-7
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- Publication type:
- Article