Works matching IS 15571858 AND DT 2018 AND VI 13 AND IP 1
Results: 11
Novel Multifunctional and Edible Film Based on Phenyllactic Acid Grafted Chitosan Derivative and Nano Zinc Oxide.
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- Food Biophysics, 2018, v. 13, n. 1, p. 102, doi. 10.1007/s11483-018-9516-9
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- Article
Re-Designing Clouds to Increase Turbidity in Beverage Emulsions.
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- Food Biophysics, 2018, v. 13, n. 1, p. 91, doi. 10.1007/s11483-018-9515-x
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- Article
Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate.
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- Food Biophysics, 2018, v. 13, n. 1, p. 80, doi. 10.1007/s11483-017-9514-3
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- Article
Structure-Function Relationships in Pectin Emulsification.
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- Food Biophysics, 2018, v. 13, n. 1, p. 71, doi. 10.1007/s11483-017-9513-4
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- Article
Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions.
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- Food Biophysics, 2018, v. 13, n. 1, p. 60, doi. 10.1007/s11483-017-9512-5
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- Article
Mozzarella Cheese – A Review of the Structural Development During Processing.
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- Food Biophysics, 2018, v. 13, n. 1, p. 1, doi. 10.1007/s11483-017-9511-6
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- Article
Effects of Hasten Drying and Storage Conditions on Properties and Microstructure of Konjac Glucomannan-Whey Protein Isolate Blend Films.
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- Food Biophysics, 2018, v. 13, n. 1, p. 49, doi. 10.1007/s11483-017-9510-7
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- Article
Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties.
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- Food Biophysics, 2018, v. 13, n. 1, p. 37, doi. 10.1007/s11483-017-9509-0
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- Article
Vapor Barrier Properties and Mechanical Behaviors of Composite Hydroxypropyl Methylcelluose/Zein Nanoparticle Films.
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- Food Biophysics, 2018, v. 13, n. 1, p. 25, doi. 10.1007/s11483-017-9508-1
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- Article
Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing.
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- Food Biophysics, 2018, v. 13, n. 1, p. 18, doi. 10.1007/s11483-017-9507-2
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- Article
Thermo-Mechanical Properties of Soft Candy: Application of Time-Temperature Superposition to Mimic Response at High Deformation Rates.
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- Food Biophysics, 2018, v. 13, n. 1, p. 11, doi. 10.1007/s11483-017-9506-3
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- Article