Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 368, doi. 10.1007/s11483-020-09630-2
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- Publication type:
- Article
Works matching IS 15571858 AND DT 2020 AND VI 15 AND IP 3
Results: 11
1
2
The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 376, doi. 10.1007/s11483-020-09631-1
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- Publication type:
- Article
3
Electrospun Starch Fibers Loaded with Pinhão (Araucaria angustifolia) Coat Extract Rich in Phenolic Compounds.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 355, doi. 10.1007/s11483-020-09629-9
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- Publication type:
- Article
4
Effects of Blackcurrant Fibre on Dough Physical Properties and Bread Quality Characteristics.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 313, doi. 10.1007/s11483-020-09627-x
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- Publication type:
- Article
5
Influence of Soya Lecithin, Sorbitan and Glyceryl Monostearate on Physicochemical Properties of Organogels.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 386, doi. 10.1007/s11483-020-09633-z
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- Publication type:
- Article
6
Application of Cellulose Nanofibrils Isolated from an Agroindustrial Residue of Peach Palm in Cassava Starch Films.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 323, doi. 10.1007/s11483-020-09626-y
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- Publication type:
- Article
7
Encapsulation of Iron within W1/O/W2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 346, doi. 10.1007/s11483-020-09628-w
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- Publication type:
- Article
8
Electrostatic Interaction between Soy Proteins and Pectin in O/W Emulsions Stabilization by Ultrasound Application.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 297, doi. 10.1007/s11483-020-09625-z
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- Publication type:
- Article
9
Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 288, doi. 10.1007/s11483-020-09624-0
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- Publication type:
- Article
10
Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 335, doi. 10.1007/s11483-019-09622-x
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- Publication type:
- Article
11
Biopolymer Coated Nanoliposome as Enhanced Carrier System of Perilla Oil.
- Published in:
- Food Biophysics, 2020, v. 15, n. 3, p. 273, doi. 10.1007/s11483-019-09621-y
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- Publication type:
- Article