Works matching IS 15571858 AND DT 2023 AND VI 18 AND IP 3
Results: 14
Effect of Fatty Acids with Different Chain Lengths and Degrees of Unsaturation on Film Properties of Potato Starch-Fatty Acids Films for Chicken Packaging.
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- Food Biophysics, 2023, v. 18, n. 3, p. 457, doi. 10.1007/s11483-023-09788-5
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- Article
Effect of 10 MeV Electron Beam Irradiation on the Structure and Functional Properties of Wheat Starch.
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- Food Biophysics, 2023, v. 18, n. 3, p. 470, doi. 10.1007/s11483-023-09787-6
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- Article
Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration.
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- Food Biophysics, 2023, v. 18, n. 3, p. 443, doi. 10.1007/s11483-023-09786-7
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- Article
Phytoglycogen to Enhance the Solubility and in-vitro Permeation of Resveratrol.
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- Food Biophysics, 2023, v. 18, n. 3, p. 433, doi. 10.1007/s11483-023-09785-8
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- Article
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel.
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- Food Biophysics, 2023, v. 18, n. 3, p. 421, doi. 10.1007/s11483-023-09784-9
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- Article
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein.
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- Food Biophysics, 2023, v. 18, n. 3, p. 411, doi. 10.1007/s11483-023-09783-w
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- Article
V-amylose Nanocarriers Complexed with Debranched Sweet Potato Starch: Structural Characteristics and Digestibility.
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- Food Biophysics, 2023, v. 18, n. 3, p. 389, doi. 10.1007/s11483-023-09782-x
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- Article
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes.
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- Food Biophysics, 2023, v. 18, n. 3, p. 402, doi. 10.1007/s11483-023-09781-y
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- Article
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice.
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- Food Biophysics, 2023, v. 18, n. 3, p. 379, doi. 10.1007/s11483-023-09779-6
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- Article
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan.
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- Food Biophysics, 2023, v. 18, n. 3, p. 362, doi. 10.1007/s11483-023-09778-7
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- Article
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers.
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- Food Biophysics, 2023, v. 18, n. 3, p. 338, doi. 10.1007/s11483-023-09777-8
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- Article
Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and β-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment.
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- Food Biophysics, 2023, v. 18, n. 3, p. 353, doi. 10.1007/s11483-023-09776-9
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- Article
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity.
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- Food Biophysics, 2023, v. 18, n. 3, p. 326, doi. 10.1007/s11483-023-09775-w
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- Article
Association between Lysozyme and Carboxymethyl Konjac Glucomannan to Produce Dispersible Coacervates.
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- Food Biophysics, 2023, v. 18, n. 3, p. 315, doi. 10.1007/s11483-022-09774-3
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- Article