Results: 19
Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 219, doi. 10.1007/s11483-023-09819-1
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- Publication type:
- Article
Morphological, Optical and Thermal Properties of bioactive-Chitosan Nanostructured Edible Films for Food Packaging Applications.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 207, doi. 10.1007/s11483-023-09818-2
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- Publication type:
- Article
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 182, doi. 10.1007/s11483-023-09816-4
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- Publication type:
- Article
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 230, doi. 10.1007/s11483-023-09815-5
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- Publication type:
- Article
Development of Active and Intelligent Film Based on PVOH/Methoxy-Kaolin/Beetroot Extract as Antioxidant and Ammonia Detector Film.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 191, doi. 10.1007/s11483-023-09814-6
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- Publication type:
- Article
Modulating Molecular Interactions in Extruded Pea Protein Isolate.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 172, doi. 10.1007/s11483-023-09813-7
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- Publication type:
- Article
Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 160, doi. 10.1007/s11483-023-09812-8
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- Publication type:
- Article
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 143, doi. 10.1007/s11483-023-09811-9
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- Publication type:
- Article
Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 131, doi. 10.1007/s11483-023-09810-w
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- Publication type:
- Article
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 120, doi. 10.1007/s11483-023-09809-3
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- Publication type:
- Article
In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 109, doi. 10.1007/s11483-023-09808-4
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- Publication type:
- Article
Inhibitory Mechanisms of Plant Volatile 1-Octanol on the Germination of Aspergillus Flavus Spores.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 96, doi. 10.1007/s11483-023-09807-5
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- Publication type:
- Article
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 46, doi. 10.1007/s11483-023-09806-6
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- Publication type:
- Article
Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 58, doi. 10.1007/s11483-023-09804-8
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- Publication type:
- Article
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 71, doi. 10.1007/s11483-023-09803-9
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- Publication type:
- Article
Effect of Trehalose on the Properties of Potato Starch - Lycium barbarum Polysaccharide Composite Gel.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 85, doi. 10.1007/s11483-023-09802-w
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- Publication type:
- Article
Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: a Review.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 29, doi. 10.1007/s11483-023-09794-7
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- Publication type:
- Article
Cryoprotectants for Frozen Dough: A Review.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 18, doi. 10.1007/s11483-023-09791-w
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- Publication type:
- Article
Self-Healing Polymer a Dynamic Solution in Food Industry: a Comprehensive Review.
- Published in:
- Food Biophysics, 2024, v. 19, n. 1, p. 1, doi. 10.1007/s11483-023-09780-z
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- Publication type:
- Article