Novel Multifunctional and Edible Film Based on Phenyllactic Acid Grafted Chitosan Derivative and Nano Zinc Oxide.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 102, doi. 10.1007/s11483-018-9516-9
- By:
- Publication type:
- Article
Works matching IS 15571858 AND DT 2018 AND VI 13 AND IP 1
Results: 11
1
2
Re-Designing Clouds to Increase Turbidity in Beverage Emulsions.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 91, doi. 10.1007/s11483-018-9515-x
- By:
- Publication type:
- Article
3
Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 80, doi. 10.1007/s11483-017-9514-3
- By:
- Publication type:
- Article
4
Structure-Function Relationships in Pectin Emulsification.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 71, doi. 10.1007/s11483-017-9513-4
- By:
- Publication type:
- Article
5
Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 60, doi. 10.1007/s11483-017-9512-5
- By:
- Publication type:
- Article
6
Mozzarella Cheese – A Review of the Structural Development During Processing.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 1, doi. 10.1007/s11483-017-9511-6
- By:
- Publication type:
- Article
7
Effects of Hasten Drying and Storage Conditions on Properties and Microstructure of Konjac Glucomannan-Whey Protein Isolate Blend Films.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 49, doi. 10.1007/s11483-017-9510-7
- By:
- Publication type:
- Article
8
Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 37, doi. 10.1007/s11483-017-9509-0
- By:
- Publication type:
- Article
9
Vapor Barrier Properties and Mechanical Behaviors of Composite Hydroxypropyl Methylcelluose/Zein Nanoparticle Films.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 25, doi. 10.1007/s11483-017-9508-1
- By:
- Publication type:
- Article
10
Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 18, doi. 10.1007/s11483-017-9507-2
- By:
- Publication type:
- Article
11
Thermo-Mechanical Properties of Soft Candy: Application of Time-Temperature Superposition to Mimic Response at High Deformation Rates.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 11, doi. 10.1007/s11483-017-9506-3
- By:
- Publication type:
- Article