Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using <sup>1</sup>H NMR Relaxometry.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
Works matching IS 15571858 AND DT 2022 AND VI 17 AND IP 2
Results: 12
1
2
Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 221, doi. 10.1007/s11483-022-09717-y
- By:
- Publication type:
- Article
3
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 260, doi. 10.1007/s11483-022-09716-z
- By:
- Publication type:
- Article
4
Sub3 Inhibits Mycelia Growth and Aflatoxin Production of Aspergillus Flavus.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 248, doi. 10.1007/s11483-021-09715-6
- By:
- Publication type:
- Article
5
Quantifying Phase Behaviour in Model Food Composites Using 3D Confocal Laser Scanning Microscopy.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 165, doi. 10.1007/s11483-021-09713-8
- By:
- Publication type:
- Article
6
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 273, doi. 10.1007/s11483-022-09719-w
- By:
- Publication type:
- Article
7
Investigating the Molecular Effects of Curcumin by Using Model Membranes.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 232, doi. 10.1007/s11483-021-09710-x
- By:
- Publication type:
- Article
8
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 198, doi. 10.1007/s11483-021-09709-4
- By:
- Publication type:
- Article
9
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 171, doi. 10.1007/s11483-021-09705-8
- By:
- Publication type:
- Article
10
Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 137, doi. 10.1007/s11483-021-09692-w
- By:
- Publication type:
- Article
11
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 209, doi. 10.1007/s11483-021-09708-5
- By:
- Publication type:
- Article
12
The melting properties of D-α-glucose, D-β-fructose, D-sucrose, D-α-galactose, and D-α-xylose and their solubility in water: A revision.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 181, doi. 10.1007/s11483-021-09707-6
- By:
- Publication type:
- Article