Effect of Cross-Linking with Aloe vera Gel on Surface and Physicochemical Properties of Edible Films Made from Plantain Flour.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 11, doi. 10.1007/s11483-016-9458-z
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2017 AND VI 12 AND IP 1
Results: 14
1
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Effects of Cellulose Nanofibers Filling and Palmitic Acid Emulsions Coating on the Physical Properties of Fish Gelatin Films.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 23, doi. 10.1007/s11483-016-9459-y
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- Publication type:
- Article
3
Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 33, doi. 10.1007/s11483-016-9460-5
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- Publication type:
- Article
4
Development of Transparent Curcumin Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Lipid Type and Physical State on Curcumin Stability.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 45, doi. 10.1007/s11483-016-9461-4
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- Publication type:
- Article
5
Effect of Carbonation of Supersaturated Lactose Solution on Crystallisation Behaviour of Alpha-Lactose Monohydrate.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 52, doi. 10.1007/s11483-016-9462-3
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- Publication type:
- Article
6
Molecular Structure Evaluation of Wheat Gluten during Frozen Storage.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 60, doi. 10.1007/s11483-016-9463-2
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- Publication type:
- Article
7
The Physical and Morphological Characteristics of Mango Powder ( Mangifera indica L. cv Tommy Atkins) Produced by Foam Mat Drying.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 69, doi. 10.1007/s11483-016-9464-1
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- Publication type:
- Article
8
Mechanism and Nature of Inhibition of Trypsin by Ligupurpuroside A, a Ku-Ding Tea Extract, Studied by Spectroscopic and Docking Methods.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 78, doi. 10.1007/s11483-016-9465-0
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- Publication type:
- Article
9
Effects of Temperature, Time and Composition on Food Oil Surface Tension.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 88, doi. 10.1007/s11483-016-9466-z
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- Publication type:
- Article
10
Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 97, doi. 10.1007/s11483-016-9467-y
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- Publication type:
- Article
11
Cold Plasma: an Alternative Technology for the Starch Modification.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 129, doi. 10.1007/s11483-017-9468-5
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- Publication type:
- Article
12
Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 109, doi. 10.1007/s11483-017-9469-4
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- Publication type:
- Article
13
Legume Protein Isolates for Stable Acidic Emulsions Prepared by Premix Membrane Emulsification.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 119, doi. 10.1007/s11483-017-9471-x
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- Publication type:
- Article
14
The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 1, doi. 10.1007/s11483-016-9457-0
- By:
- Publication type:
- Article