Works matching IS 15571858 AND DT 2018 AND VI 13 AND IP 4
Results: 12
Correction to: Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size.
- Published in:
- 2018
- By:
- Publication type:
- Correction Notice
Shear Flow Behavior of Aqueous Suspensions of Potato Parenchyma Powder.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 432, doi. 10.1007/s11483-018-9549-0
- By:
- Publication type:
- Article
Methods for Screening Cloud Point Temperatures.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 422, doi. 10.1007/s11483-018-9548-1
- By:
- Publication type:
- Article
Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 412, doi. 10.1007/s11483-018-9547-2
- By:
- Publication type:
- Article
Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 404, doi. 10.1007/s11483-018-9546-3
- By:
- Publication type:
- Article
Effect of Ultrasound and Calcium Chloride on the Ultrastructure and the Warner-Bratzler Shear Force Value of Beef Shank Muscle Fibers.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 396, doi. 10.1007/s11483-018-9545-4
- By:
- Publication type:
- Article
Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 387, doi. 10.1007/s11483-018-9544-5
- By:
- Publication type:
- Article
The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 374, doi. 10.1007/s11483-018-9543-6
- By:
- Publication type:
- Article
Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 362, doi. 10.1007/s11483-018-9542-7
- By:
- Publication type:
- Article
Lactose-Free Milk Preparation by Immobilized Lactase in Glass Microsphere Bed Reactor.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 353, doi. 10.1007/s11483-018-9541-8
- By:
- Publication type:
- Article
Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 343, doi. 10.1007/s11483-018-9540-9
- By:
- Publication type:
- Article
The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese.
- Published in:
- Food Biophysics, 2018, v. 13, n. 4, p. 333, doi. 10.1007/s11483-018-9539-2
- By:
- Publication type:
- Article