How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 406, doi. 10.1007/s11483-021-09679-7
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- Publication type:
- Article
Works matching IS 15571858 AND DT 2021 AND VI 16 AND IP 3
Results: 12
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Chitosan/Collagen Hydrolysate Based Films Obtained from Hide Trimming Wastes Reinforced with Chitosan Nanoparticles.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 381, doi. 10.1007/s11483-021-09678-8
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- Publication type:
- Article
3
Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters.
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- Food Biophysics, 2021, v. 16, n. 3, p. 365, doi. 10.1007/s11483-021-09677-9
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- Publication type:
- Article
4
Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch.
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- Food Biophysics, 2021, v. 16, n. 3, p. 395, doi. 10.1007/s11483-021-09676-w
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- Publication type:
- Article
5
Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 415, doi. 10.1007/s11483-021-09675-x
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- Publication type:
- Article
6
Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 355, doi. 10.1007/s11483-021-09674-y
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- Publication type:
- Article
7
Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 346, doi. 10.1007/s11483-021-09673-z
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- Publication type:
- Article
8
Preparation and Physicochemical Properties of Catechin/β-cyclodextrin Inclusion Complex Nanoparticles.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 317, doi. 10.1007/s11483-021-09672-0
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- Publication type:
- Article
9
Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 325, doi. 10.1007/s11483-021-09671-1
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- Publication type:
- Article
10
Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 293, doi. 10.1007/s11483-021-09670-2
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- Publication type:
- Article
11
Computational Investigation on the <sup>∙</sup>OOH Scavenging Sites of Gnetin C.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 337, doi. 10.1007/s11483-021-09666-y
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- Publication type:
- Article
12
Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil.
- Published in:
- Food Biophysics, 2021, v. 16, n. 3, p. 306, doi. 10.1007/s11483-020-09661-9
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- Publication type:
- Article