Works matching IS 15571858 AND DT 2017 AND VI 12 AND IP 2
Results: 12
The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough.
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- Food Biophysics, 2017, v. 12, n. 2, p. 151, doi. 10.1007/s11483-017-9472-9
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Effect of Melanin-Free Ink on Mechanical Properties and Yellow Discolouration of Protein Film from Washed Sardine Mince.
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- Food Biophysics, 2017, v. 12, n. 2, p. 164, doi. 10.1007/s11483-017-9473-8
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Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size.
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- Food Biophysics, 2017, v. 12, n. 2, p. 172, doi. 10.1007/s11483-017-9474-7
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Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins.
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- Food Biophysics, 2017, v. 12, n. 2, p. 186, doi. 10.1007/s11483-017-9475-6
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Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins.
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- Food Biophysics, 2017, v. 12, n. 2, p. 198, doi. 10.1007/s11483-017-9476-5
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Fluorescence Spectroscopy as a Tool to Unravel the Dynamics of Protein Nanoparticle Formation by Liquid Antisolvent Precipitation.
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- Food Biophysics, 2017, v. 12, n. 2, p. 211, doi. 10.1007/s11483-017-9477-4
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Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid).
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- Food Biophysics, 2017, v. 12, n. 2, p. 222, doi. 10.1007/s11483-017-9478-3
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Properties, Microstructure and Heat Seal Ability of Bilayer Films Based on Fish Gelatin and Emulsified Gelatin Films.
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- Food Biophysics, 2017, v. 12, n. 2, p. 234, doi. 10.1007/s11483-017-9479-2
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Fabrication of Transparent Lemon Oil Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Oil Phase Composition and Stability after Dilution.
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- Food Biophysics, 2017, v. 12, n. 2, p. 244, doi. 10.1007/s11483-017-9480-9
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Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification.
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- Food Biophysics, 2017, v. 12, n. 2, p. 261, doi. 10.1007/s11483-017-9483-6
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- Article
Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels.
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- Food Biophysics, 2017, v. 12, n. 2, p. 141, doi. 10.1007/s11483-017-9470-y
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- Article
Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin.
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- Food Biophysics, 2017, v. 12, n. 2, p. 250, doi. 10.1007/s11483-017-9481-8
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- Article