Works matching IS 15571858 AND DT 2016 AND VI 11 AND IP 3

Results: 11

Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 213, doi. 10.1007/s11483-016-9432-9

By:

Zou, Liqiang;
Zheng, Bingjing;
Zhang, Ruojie;
Zhang, Zipei;
Liu, Wei;
Liu, Chengmei;
Zhang, Guodong;
Xiao, Hang;
McClements, David

Publication type:

Article

Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 226, doi. 10.1007/s11483-016-9433-8

By:

Protte, Kristin;
Bollow, Claudia;
Sonne, Alina;
Menéndez-Aguirre, Orquídea;
Weiss, Jochen;
Hinrichs, Jörg

Publication type:

Article

Influence of Particle Size and Concentration on Rheological Behaviour of Reconstituted Apple Purees.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 235, doi. 10.1007/s11483-016-9434-7

By:

Leverrier, Cassandre;
Almeida, Giana;
Espinosa-Mu noz, Lucia;
Cuvelier, Gérard

Publication type:

Article

Effect of Hydrothermal Modifications on Functional, Pasting and Structural Properties of False Banana ( Ensete ventricosum) Starch.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 248, doi. 10.1007/s11483-016-9435-6

By:

Alimi, Buliyaminu;
Workneh, Tilahun;
Sibomana, Milindi

Publication type:

Article

Changes in Body Wall of Sea Cucumber ( Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 257, doi. 10.1007/s11483-016-9437-4

By:

Bi, Jingran;
Li, Yong;
Cheng, Shasha;
Dong, Xiuping;
Kamal, Tariq;
Zhou, Dayong;
Li, Dongmei;
Jiang, Pengfei;
Zhu, Bei-Wei;
Tan, Mingqian

Publication type:

Article

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp ( Hypophthalmichthys molitrix) Muscle.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 266, doi. 10.1007/s11483-016-9438-3

By:

Wang, Lin;
Zhang, Min;
Fang, Zhongxiang;
Bhandari, Bhesh;
Gao, Zhongxue

Publication type:

Article

Common Vetch ( Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 275, doi. 10.1007/s11483-016-9439-2

By:

Bet, Camila;
Prado Cordoba, Layse;
Ribeiro, Lucas;
Schnitzler, Egon

Publication type:

Article

Simplifying Hansen Solubility Parameters for Complex Edible Fats and Oils.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 283, doi. 10.1007/s11483-016-9440-9

By:

Peña-Gil, Anaid;
Toro-Vazquez, Jorge;
Rogers, Michael

Publication type:

Article

Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 292, doi. 10.1007/s11483-016-9441-8

By:

Yao, Xiaolin;
Zhang, Weiqi;
Nie, Ke;
Gao, Zhiming;
Fang, Yapeng;
Nishinari, Katsuyoshi;
Phillips, Glyn;
Jiang, Fatang

Publication type:

Article

Chemical and Physical Stability of Astaxanthin-Enriched Emulsion-Based Delivery Systems.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 302, doi. 10.1007/s11483-016-9443-6

By:

Liu, Xiaojuan;
McClements, David;
Cao, Yong;
Xiao, Hang

Publication type:

Article

Neutron Imaging of Meat during Cooking.

Published in:

Food Biophysics, 2016, v. 11, n. 3, p. 207, doi. 10.1007/s11483-016-9431-x

By:

Scussat, Simone;
Ott, Frédéric;
Hélary, Arnaud;
Desert, Sylvain;
Cayot, Philippe;
Loupiac, Camille

Publication type:

Article