How Taxonomic Relations Affect the Physicochemical Properties of Chitin.
- Published in:
- Food Biophysics, 2016, v. 11, n. 1, p. 10, doi. 10.1007/s11483-015-9404-5
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- Publication type:
- Article
Works matching IS 15571858 AND DT 2016 AND VI 11 AND IP 1
Results: 12
1
2
Dynamics in Polysaccharide Glasses and Their Impact on the Stability of Encapsulated Flavors.
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- Food Biophysics, 2016, v. 11, n. 1, p. 20, doi. 10.1007/s11483-015-9405-4
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- Publication type:
- Article
3
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss.
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- Food Biophysics, 2016, v. 11, n. 1, p. 34, doi. 10.1007/s11483-015-9410-7
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- Article
4
Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties.
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- Food Biophysics, 2016, v. 11, n. 1, p. 43, doi. 10.1007/s11483-015-9411-6
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- Publication type:
- Article
5
Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability.
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- Food Biophysics, 2016, v. 11, n. 1, p. 52, doi. 10.1007/s11483-015-9416-1
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- Publication type:
- Article
6
Impact of Carrier Systems on the Interactions of Coenzyme Q with Model Lipid Membranes.
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- Food Biophysics, 2016, v. 11, n. 1, p. 60, doi. 10.1007/s11483-015-9417-0
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- Publication type:
- Article
7
Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots).
- Published in:
- Food Biophysics, 2016, v. 11, n. 1, p. 71, doi. 10.1007/s11483-015-9418-z
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- Publication type:
- Article
8
Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology - Influence of Dietary Fibres Studied by FT-Raman Spectroscopy.
- Published in:
- Food Biophysics, 2016, v. 11, n. 1, p. 81, doi. 10.1007/s11483-015-9419-y
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- Publication type:
- Article
9
Interfacial Properties of Saponin Extracts and Their Impact on Foam Characteristics.
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- Food Biophysics, 2016, v. 11, n. 1, p. 91, doi. 10.1007/s11483-015-9420-5
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- Article
10
Highly Fibrous and Porous Raw Material Shaped Chitin Isolated from Oniscus sp. (Crustacea).
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- Food Biophysics, 2016, v. 11, n. 1, p. 101, doi. 10.1007/s11483-015-9422-3
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- Publication type:
- Article
11
Effect of pH and Glucose on the Stability of α-lactalbumin.
- Published in:
- Food Biophysics, 2016, v. 11, n. 1, p. 108, doi. 10.1007/s11483-015-9423-2
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- Publication type:
- Article
12
Influence of Nanoemulsion Addition on the Stability of Conventional Emulsions.
- Published in:
- Food Biophysics, 2016, v. 11, n. 1, p. 1, doi. 10.1007/s11483-015-9401-8
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- Publication type:
- Article