Works matching IS 15571858 AND DT 2015 AND VI 10 AND IP 3
Results: 17
NMR Studies of Hetero-Association of Caffeine with di-O-Caffeoylquinic Acid Isomers in Aqueous Solution.
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- Food Biophysics, 2015, v. 10, n. 3, p. 235, doi. 10.1007/s11483-014-9368-x
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- Article
Ultrasonic Treatment Effect on Enzymolysis Kinetics and Activities of ACE-Inhibitory Peptides from Oat-Isolated Protein.
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- Food Biophysics, 2015, v. 10, n. 3, p. 244, doi. 10.1007/s11483-014-9375-y
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- Article
The Role of Lecithin and Solvent Addition in Ethylcellulose-Stabilized Heat Resistant Chocolate.
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- Food Biophysics, 2015, v. 10, n. 3, p. 253, doi. 10.1007/s11483-014-9379-7
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- Article
Lignin Interacting with α-glucosidase and its Inhibitory Effect on the Enzymatic Activity.
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- Food Biophysics, 2015, v. 10, n. 3, p. 264, doi. 10.1007/s11483-014-9383-y
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- Article
Surface Properties of Aerated Ion-induced Whey Protein Gels.
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- Food Biophysics, 2015, v. 10, n. 3, p. 273, doi. 10.1007/s11483-014-9384-x
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- Article
Biophysical Aspects of Lipid Digestion in Human Breast Milk and Similac Infant Formulas.
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- Food Biophysics, 2015, v. 10, n. 3, p. 282, doi. 10.1007/s11483-014-9388-6
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- Article
Microencapsulation of Lactobacillus acidophilus CGMCC1.2686: Correlation Between Bacteria Survivability and Physical Properties of Microcapsules.
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- Food Biophysics, 2015, v. 10, n. 3, p. 292, doi. 10.1007/s11483-014-9389-5
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- Article
Development and Evaluation of a Phospholipid-sterol-protein Membrane Resembling System.
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- Food Biophysics, 2015, v. 10, n. 3, p. 300, doi. 10.1007/s11483-015-9390-7
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- Article
Demasking of Peptide Bonds During Tryptic Hydrolysis of β-casein in the Presence of Ethanol.
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- Food Biophysics, 2015, v. 10, n. 3, p. 309, doi. 10.1007/s11483-015-9391-6
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- Article
Water and Fat Mobility in Myofibrillar Protein gels Explored by Low-Field NMR.
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- Food Biophysics, 2015, v. 10, n. 3, p. 316, doi. 10.1007/s11483-015-9392-5
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- Article
The Effect of Polymer/ Plasticiser Ratio in Film Forming Solutions on the Properties of Chitosan Films.
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- Food Biophysics, 2015, v. 10, n. 3, p. 324, doi. 10.1007/s11483-015-9394-3
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- Article
Protein-Polysaccharide Hydrogel Particles Formed by Biopolymer Phase Separation.
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- Food Biophysics, 2015, v. 10, n. 3, p. 334, doi. 10.1007/s11483-015-9396-1
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- Article
Antioxidant Properties of Kanakugiol Revealed Through the Hydrogen Atom Transfer, Electron Transfer and M (M = Cu(II) or Co(II) Ion) Coordination Ability Mechanisms. A DFT Study In Vacuo and in Solution.
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- Food Biophysics, 2015, v. 10, n. 3, p. 342, doi. 10.1007/s11483-015-9397-0
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- Article
Foamability and Foam Stability of Male and Female Date Palm Sap ( Phoenix dactylifera L.) During the Collection Period.
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- Food Biophysics, 2015, v. 10, n. 3, p. 360, doi. 10.1007/s11483-015-9400-9
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- Article
Study of the Effects of Ultraviolet Light and Sodium Hypochlorite Solutions on Properties of Cassava Starch Granules.
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- Food Biophysics, 2015, v. 10, n. 3, p. 368, doi. 10.1007/s11483-015-9402-7
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- Article
Transformation Kinetics During Fermented Milk Production Using Lactobacillus Johnsonii (La1) and Streptococcus Thermophillus: A Comparison With Yogurt Inoculum.
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- Food Biophysics, 2015, v. 10, n. 3, p. 375, doi. 10.1007/s11483-015-9406-3
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- Article
Dielectric Spectroscopy of Pressurized Saccharomyces cerevisiae.
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- Food Biophysics, 2015, v. 10, n. 3, p. 229, doi. 10.1007/s11483-014-9367-y
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- Article