Works matching IS 15571858 AND DT 2020 AND VI 15 AND IP 4
Results: 11
Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels.
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- Food Biophysics, 2020, v. 15, n. 4, p. 473, doi. 10.1007/s11483-020-09646-8
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- Article
Optimization of a Droplet-Based Millifluidic Device to Investigate the Phase Behavior of Biopolymers, Including Viscous Conditions.
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- Food Biophysics, 2020, v. 15, n. 4, p. 463, doi. 10.1007/s11483-020-09645-9
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- Article
Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure.
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- Food Biophysics, 2020, v. 15, n. 4, p. 495, doi. 10.1007/s11483-020-09644-w
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- Article
Structure and Properties of Organogels Developed by Diosgenin in Canola Oil.
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- Food Biophysics, 2020, v. 15, n. 4, p. 452, doi. 10.1007/s11483-020-09643-x
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- Article
Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions.
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- Food Biophysics, 2020, v. 15, n. 4, p. 433, doi. 10.1007/s11483-020-09641-z
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- Article
Resistance of Soybean Pectin–Protein Conjugate Pre-Adsorbed to the Air–Water Interface to Displacement by the Competitive Adsorption of Surfactant.
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- Food Biophysics, 2020, v. 15, n. 4, p. 416, doi. 10.1007/s11483-020-09639-7
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- Article
Effect of Thermal Treatment on the Physicochemical Properties of Emulsion Stabilized by Gelatin from Black Tilapia (Oreochromis mossambicus) Skin.
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- Food Biophysics, 2020, v. 15, n. 4, p. 423, doi. 10.1007/s11483-020-09638-8
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- Article
Antibacterial Activity and Mechanism of a Bacteriocin Derived from the Valine-Cecropin A(1–8)-Plantaricin ZJ5(1–18) Hybrid Peptide Against Escherichia coli O104.
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- Food Biophysics, 2020, v. 15, n. 4, p. 442, doi. 10.1007/s11483-020-09636-w
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- Article
Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus).
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- Food Biophysics, 2020, v. 15, n. 4, p. 397, doi. 10.1007/s11483-020-09635-x
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- Article
Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression.
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- Food Biophysics, 2020, v. 15, n. 4, p. 482, doi. 10.1007/s11483-020-09632-0
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- Article
Ultrasound Pretreatment Increases the Bioavailability of Dietary Proteins by Dissociating Protein Structure and Composition.
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- Food Biophysics, 2020, v. 15, n. 4, p. 409, doi. 10.1007/s11483-020-09634-y
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- Article