Adsorption of α-amylase and Starch on Porous Zinc Oxide Nanosheet: Biophysical Study.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 280, doi. 10.1007/s11483-021-09669-9
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- Publication type:
- Article
Works matching IS 15571858 AND DT 2021 AND VI 16 AND IP 2
Results: 12
1
2
Preparation and Characterization of Zein/Sodium Caseinate/Xanthan Gum Complex for Encapsulation of Piperine and its In Vitro Release Study.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 254, doi. 10.1007/s11483-021-09668-w
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- Publication type:
- Article
3
Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 270, doi. 10.1007/s11483-021-09667-x
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- Publication type:
- Article
4
Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 237, doi. 10.1007/s11483-021-09665-z
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- Publication type:
- Article
5
Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 229, doi. 10.1007/s11483-020-09664-6
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- Publication type:
- Article
6
Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 191, doi. 10.1007/s11483-020-09663-7
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- Publication type:
- Article
7
Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 203, doi. 10.1007/s11483-020-09662-8
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- Publication type:
- Article
8
Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 181, doi. 10.1007/s11483-020-09660-w
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- Publication type:
- Article
9
Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 214, doi. 10.1007/s11483-020-09659-3
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- Publication type:
- Article
10
Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 169, doi. 10.1007/s11483-020-09658-4
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- Publication type:
- Article
11
Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 161, doi. 10.1007/s11483-020-09657-5
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- Publication type:
- Article
12
3D Confocal Laser Scanning Microscopy for Quantification of the Phase Behaviour in Agarose-MCC co-gels in Comparison to the Rheological Blending-law Analysis.
- Published in:
- Food Biophysics, 2021, v. 16, n. 2, p. 153, doi. 10.1007/s11483-020-09656-6
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- Publication type:
- Article