Works matching IS 15571858 AND DT 2016 AND VI 11 AND IP 4
Results: 15
Biological Effect and Inactivation Mechanism of Bacillus subtilis Exposed to Pulsed Magnetic Field: Morphology, Membrane Permeability and Intracellular Contents.
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- Food Biophysics, 2016, v. 11, n. 4, p. 429, doi. 10.1007/s11483-016-9442-7
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Proteomics Analyses and Morphological Structure of Bacillus subtilis Inactivated by Pulsed Magnetic Field.
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- Food Biophysics, 2016, v. 11, n. 4, p. 436, doi. 10.1007/s11483-016-9444-5
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Computational and Experimental Investigation of the Antimicrobial Peptide Cecropin XJ and its Ligands as the Impact Factors of Antibacterial Activity.
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- Food Biophysics, 2016, v. 11, n. 4, p. 319, doi. 10.1007/s11483-016-9445-4
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Casein Microparticles from Blend Films Forming Casein/α-Tocopherol Emulsion Droplets in Solution.
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- Food Biophysics, 2016, v. 11, n. 4, p. 332, doi. 10.1007/s11483-016-9446-3
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Micro-Heterogeneity and Micro-Rheological Properties of High-Viscosity Barley β-Glucan Solutions Studied by Diffusing Wave Spectroscopy (DWS).
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- Food Biophysics, 2016, v. 11, n. 4, p. 339, doi. 10.1007/s11483-016-9447-2
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Flow Behavior of Native Corn and Potato Starch Granules in Aqueous Suspensions.
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- Food Biophysics, 2016, v. 11, n. 4, p. 345, doi. 10.1007/s11483-016-9448-1
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Heat Treatment and β-Carotene Incorporation Effect in the Interaction of β-Lactoglobulin and Carboxymethylcellulose System.
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- Food Biophysics, 2016, v. 11, n. 4, p. 354, doi. 10.1007/s11483-016-9449-0
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Phase Transition Stability of Cocoa Butter Emulsions.
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- Food Biophysics, 2016, v. 11, n. 4, p. 361, doi. 10.1007/s11483-016-9450-7
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Enhanced Unfolding of Bovine β-Lactoglobulin Structure Using Microwave Treatment: a Multi-Spectroscopic Study.
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- Food Biophysics, 2016, v. 11, n. 4, p. 370, doi. 10.1007/s11483-016-9451-6
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Impact of Telopeptides on Self-Assembly Properties of Snakehead ( Channa argus) Skin Collagen.
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- Food Biophysics, 2016, v. 11, n. 4, p. 380, doi. 10.1007/s11483-016-9452-5
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Physicochemical Aspects of Chitosan Dispersibility in Acidic Aqueous Media: Effects of the Food Acid Counter-Anion.
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- Food Biophysics, 2016, v. 11, n. 4, p. 388, doi. 10.1007/s11483-016-9453-4
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Effects of Partial Replacement of Gelatin in High Sugar Gels with Gellan on their Textural, Rhelogical, and Thermal Properties.
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- Food Biophysics, 2016, v. 11, n. 4, p. 400, doi. 10.1007/s11483-016-9454-3
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Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior.
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- Food Biophysics, 2016, v. 11, n. 4, p. 410, doi. 10.1007/s11483-016-9455-2
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Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin.
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- Food Biophysics, 2016, v. 11, n. 4, p. 417, doi. 10.1007/s11483-016-9456-1
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Nisin Adsorption in Colloidal Systems Formed with Phytoglycogen Octenyl Succinate.
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- Food Biophysics, 2016, v. 11, n. 4, p. 311, doi. 10.1007/s11483-016-9436-5
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