Evaluation of Structure and Assembly of Xyloglucan from Tamarind Seed ( Tamarindus indica L.) with Atomic Force Microscopy.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 396, doi. 10.1007/s11483-015-9395-2
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2015 AND VI 10 AND IP 4
Results: 12
1
2
The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 403, doi. 10.1007/s11483-015-9398-z
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- Publication type:
- Article
3
Characterizing Length Scales that Determine the Mechanical Behavior of gels from Crosslinked Casein Micelles.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 416, doi. 10.1007/s11483-015-9399-y
- By:
- Publication type:
- Article
4
Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 428, doi. 10.1007/s11483-015-9403-6
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- Publication type:
- Article
5
Power Ultrasound Assisted Design of Egg Albumin Nanoparticles.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 439, doi. 10.1007/s11483-015-9407-2
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- Publication type:
- Article
6
Ca-Induced Conformational Changes of Myosin from Silver Carp ( Hypophthalmichthys molitrix) in Gelation.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 447, doi. 10.1007/s11483-015-9408-1
- By:
- Publication type:
- Article
7
The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 456, doi. 10.1007/s11483-015-9409-0
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- Publication type:
- Article
8
Gels as Precursors of Porous Matrices for Use in Foods: a Review.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 487, doi. 10.1007/s11483-015-9412-5
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- Publication type:
- Article
9
Interactions Between the Lipid Core and the Phospholipid Interface in Emulsions and Solid Lipid Nanoparticles.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 466, doi. 10.1007/s11483-015-9413-4
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- Publication type:
- Article
10
Effect of Glycerol and Gluten on Mechanical Properties and H NMR Mobility of Cooked Pasta.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 474, doi. 10.1007/s11483-015-9414-3
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- Publication type:
- Article
11
Photoacoustic Characterization of Green, Red and Dehydrated Capsicum annuum L. variety Pasilla.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 481, doi. 10.1007/s11483-015-9415-2
- By:
- Publication type:
- Article
12
Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten.
- Published in:
- Food Biophysics, 2015, v. 10, n. 4, p. 385, doi. 10.1007/s11483-015-9393-4
- By:
- Publication type:
- Article