Correction to: Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures.
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- 2022
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- Correction Notice
Works matching IS 15571858 AND DT 2022 AND VI 17 AND IP 3
Results: 16
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A Water-absorbent Mat Incorporating β-cyclodextrin/eugenol Inclusion Complex for Preservation of Cold Fresh Mutton.
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- Food Biophysics, 2022, v. 17, n. 3, p. 437, doi. 10.1007/s11483-022-09734-x
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- Article
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Modeling the Release of Betaine Extracted from Sugar Beet Molasses in the Structure of Fast-Dissolving Electrospun Fibers of Plantago ovata Seed Gum.
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- Food Biophysics, 2022, v. 17, n. 3, p. 448, doi. 10.1007/s11483-022-09733-y
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- Article
4
Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode.
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- Food Biophysics, 2022, v. 17, n. 3, p. 422, doi. 10.1007/s11483-022-09732-z
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- Article
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The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary 'Marker' for Whole Egg Foams.
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- Food Biophysics, 2022, v. 17, n. 3, p. 397, doi. 10.1007/s11483-022-09731-0
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- Article
6
Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins.
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- Food Biophysics, 2022, v. 17, n. 3, p. 409, doi. 10.1007/s11483-022-09730-1
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- Article
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Enhanced Colon-Targeted Release of Propolis by pH-driven Encapsulation using Folic Acid Modified Carboxymethyl Chitosan.
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- Food Biophysics, 2022, v. 17, n. 3, p. 386, doi. 10.1007/s11483-022-09729-8
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- Article
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High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators.
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- Food Biophysics, 2022, v. 17, n. 3, p. 361, doi. 10.1007/s11483-022-09728-9
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- Article
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Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film.
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- Food Biophysics, 2022, v. 17, n. 3, p. 375, doi. 10.1007/s11483-022-09727-w
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- Article
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Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates.
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- Food Biophysics, 2022, v. 17, n. 3, p. 289, doi. 10.1007/s11483-022-09718-x
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- Article
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Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin.
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- Food Biophysics, 2022, v. 17, n. 3, p. 460, doi. 10.1007/s11483-022-09726-x
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- Article
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Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels.
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- Food Biophysics, 2022, v. 17, n. 3, p. 314, doi. 10.1007/s11483-022-09720-3
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- Article
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Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules.
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- Food Biophysics, 2022, v. 17, n. 3, p. 302, doi. 10.1007/s11483-022-09721-2
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- Article
14
Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures.
- Published in:
- Food Biophysics, 2022, v. 17, n. 3, p. 344, doi. 10.1007/s11483-022-09725-y
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- Publication type:
- Article
15
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate.
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- Food Biophysics, 2022, v. 17, n. 3, p. 335, doi. 10.1007/s11483-022-09722-1
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- Article
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Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream.
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- Food Biophysics, 2022, v. 17, n. 3, p. 324, doi. 10.1007/s11483-021-09714-7
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- Article