Rice Glutelins and β-Conglycinin or Glycinin Forming Binary Structures with Different Structural and Functional Properties.
- Published in:
- Food Biophysics, 2021, v. 16, n. 4, p. 532, doi. 10.1007/s11483-021-09693-9
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- Publication type:
- Article
Works matching IS 15571858 AND DT 2021 AND VI 16 AND IP 4
Results: 12
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Mucoadhesive Biopolymer Nanoparticles for Encapsulation of Lipophilic Nutrients With Enhanced Bioactivity.
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- Food Biophysics, 2021, v. 16, n. 4, p. 520, doi. 10.1007/s11483-021-09691-x
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- Article
3
Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking.
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- Food Biophysics, 2021, v. 16, n. 4, p. 512, doi. 10.1007/s11483-021-09690-y
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- Publication type:
- Article
4
Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.).
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- Food Biophysics, 2021, v. 16, n. 4, p. 492, doi. 10.1007/s11483-021-09689-5
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- Publication type:
- Article
5
Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides.
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- Food Biophysics, 2021, v. 16, n. 4, p. 502, doi. 10.1007/s11483-021-09688-6
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- Publication type:
- Article
6
Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch.
- Published in:
- Food Biophysics, 2021, v. 16, n. 4, p. 544, doi. 10.1007/s11483-021-09687-7
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- Publication type:
- Article
7
Validation of Bioinformatic Modeling for the Zeta Potential of Vicilin, Legumin, and Commercial Pea Protein Isolate.
- Published in:
- Food Biophysics, 2021, v. 16, n. 4, p. 474, doi. 10.1007/s11483-021-09686-8
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- Publication type:
- Article
8
Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition.
- Published in:
- Food Biophysics, 2021, v. 16, n. 4, p. 484, doi. 10.1007/s11483-021-09685-9
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- Publication type:
- Article
9
Preparation and Characterization of Pullulan/Carboxymethyl Cellulose/Nano-TiO<sub>2</sub> Composite Films for Strawberry Preservation.
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- Food Biophysics, 2021, v. 16, n. 4, p. 460, doi. 10.1007/s11483-021-09684-w
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- Publication type:
- Article
10
Polysaccharide-Peptides-Based Microgels: Characterization, In Vitro Digestibility, and Rheological Behavior of their Suspensions.
- Published in:
- Food Biophysics, 2021, v. 16, n. 4, p. 440, doi. 10.1007/s11483-021-09683-x
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- Publication type:
- Article
11
Impacts of Whey Protein on Digestion of Lotus Seed Starch Subjected to a Dynamic In Vitro Gastric Digestion.
- Published in:
- Food Biophysics, 2021, v. 16, n. 4, p. 451, doi. 10.1007/s11483-021-09682-y
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- Publication type:
- Article
12
Novel Protein Hydrocolloids Constructed by Hydrophobic Rice Proteins and Walnut Proteins as Loading Platforms for Nutraceutical Models.
- Published in:
- Food Biophysics, 2021, v. 16, n. 4, p. 427, doi. 10.1007/s11483-021-09680-0
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- Publication type:
- Article