Recrystallization of Ice Crystals in Trehalose Solution at Isothermal Condition.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 404, doi. 10.1007/s11483-017-9496-1
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2017 AND VI 12 AND IP 4
Results: 11
1
2
Characteristics of Biocalcium Powders from Pre-Cooked Tongol ( Thunnus tonggol) and Yellowfin ( Thunnus albacores) Tuna Bones.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 412, doi. 10.1007/s11483-017-9497-0
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- Publication type:
- Article
3
In Vitro Fabrication and Physicochemical Properties of a Hybrid Fibril from Xenogeneic Collagens.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 422, doi. 10.1007/s11483-017-9498-z
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- Publication type:
- Article
4
Local Dynamics During the Mixing of Saliva with a Model Colloidal Food.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 433, doi. 10.1007/s11483-017-9499-y
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- Publication type:
- Article
5
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 439, doi. 10.1007/s11483-017-9500-9
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- Publication type:
- Article
6
Development and Characterization of Multifunctional Gelatin-Lysozyme Films Via the Oligomeric Proanthocyanidins (OPCs) Crosslinking Approach.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 451, doi. 10.1007/s11483-017-9501-8
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- Publication type:
- Article
7
Caseinate-Induced Competitive Displacement of Whey Protein from Interfaces.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 462, doi. 10.1007/s11483-017-9502-7
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- Publication type:
- Article
8
Novel Antimicrobial and Antioxidant Chitosan Derivatives Prepared by Green Grafting with Phenyllactic Acid.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 470, doi. 10.1007/s11483-017-9503-6
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- Publication type:
- Article
9
Emulsifying Properties of Natural Extracts from Panax ginseng L.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 479, doi. 10.1007/s11483-017-9504-5
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- Publication type:
- Article
10
Interrelation of Collagen Chemical Structure and Nanostructure with Firmness of three Body Regions of Jumbo Squid ( Dosidicus gigas).
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 491, doi. 10.1007/s11483-017-9505-4
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- Publication type:
- Article
11
On the Plasticization Process of Potato Starch: Preparation and Characterization.
- Published in:
- Food Biophysics, 2017, v. 12, n. 4, p. 397, doi. 10.1007/s11483-017-9495-2
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- Publication type:
- Article