Volume 11; Issue 3

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Food Biophysics
Volume 11; Issue 3

Food Biophysics

Volume 11; Issue 3

1

Neutron Imaging of Meat during Cooking

Scussat, Simone, Ott, Frédéric, Hélary, Arnaud, Desert, Sylvain, Cayot, Philippe, Loupiac, Camille

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 790 KB

english, 2016

2

Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility

Zou, Liqiang, Zheng, Bingjing, Zhang, Ruojie, Zhang, Zipei, Liu, Wei, Liu, Chengmei, Zhang, Guodong, Xiao, Hang, McClements, David Julian

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 3.03 MB

english, 2016

3

Influence of Particle Size and Concentration on Rheological Behaviour of Reconstituted Apple Purees

Leverrier, Cassandre, Almeida, Giana, Espinosa-Mu noz, Lucia, Cuvelier, Gérard

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 1.32 MB

english, 2016

4

Effect of Hydrothermal Modifications on Functional, Pasting and Structural Properties of False Banana (Ensete ventricosum) Starch

Alimi, Buliyaminu A., Workneh, Tilahun S., Sibomana, Milindi S.

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 911 KB

english, 2016

5

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

Wang, Lin, Zhang, Min, Fang, Zhongxiang, Bhandari, Bhesh, Gao, Zhongxue

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 1.05 MB

english, 2016

6

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

Bet, Camila Delinski, do Prado Cordoba, Layse, Ribeiro, Lucas Stiegler, Schnitzler, Egon

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 733 KB

english, 2016

7

Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach

Protte, Kristin, Bollow, Claudia, Sonne, Alina, Menéndez-Aguirre, Orquídea, Weiss, Jochen, Hinrichs, Jörg

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 1.13 MB

english, 2016

8

Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions

Yao, Xiaolin, Zhang, Weiqi, Nie, Ke, Gao, Zhiming, Fang, Yapeng, Nishinari, Katsuyoshi, Phillips, Glyn O., Jiang, Fatang

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 1.66 MB

english, 2016

9

Chemical and Physical Stability of Astaxanthin-Enriched Emulsion-Based Delivery Systems

Liu, Xiaojuan, McClements, David Julian, Cao, Yong, Xiao, Hang

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 772 KB

english, 2016

10

Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis

Bi, Jingran, Li, Yong, Cheng, Shasha, Dong, Xiuping, Kamal, Tariq, Zhou, Dayong, Li, Dongmei, Jiang, Pengfei, Zhu, Bei-Wei, Tan, Mingqian

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 865 KB

english, 2016

11

Simplifying Hansen Solubility Parameters for Complex Edible Fats and Oils

De La Peña-Gil, Anaid, Toro-Vazquez, Jorge F., Rogers, Michael A.

Journal:

Food Biophysics

Year:

2016

Language:

english

File:

PDF, 322 KB

english, 2016