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Volume 12; Issue 2
Main
Food Biophysics
Volume 12; Issue 2
Food Biophysics
Volume 12; Issue 2
1
The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough
Meerts, Mathieu
,
Cardinaels, Ruth
,
Oosterlinck, Filip
,
Courtin, Christophe M.
,
Moldenaers, Paula
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 1.16 MB
Your tags:
english, 2017
2
Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels
Khanal, Bal Kumari Sharma
,
Bhandari, Bhesh
,
Prakash, Sangeeta
,
Bansal, Nidhi
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 836 KB
Your tags:
english, 2017
3
Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins
Gumus, Cansu Ekin
,
Decker, Eric Andrew
,
McClements, David Julian
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 1.27 MB
Your tags:
english, 2017
4
Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins
Gu, Luping
,
Peng, Ning
,
Chang, Cuihua
,
McClements, David Julian
,
Su, Yujie
,
Yang, Yanjun
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 1.44 MB
Your tags:
english, 2017
5
Fluorescence Spectroscopy as a Tool to Unravel the Dynamics of Protein Nanoparticle Formation by Liquid Antisolvent Precipitation
Corradini, Maria G.
,
Demol, Maarten
,
Boeve, Jeroen
,
Ludescher, Richard D.
,
Joye, Iris J.
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 1.92 MB
Your tags:
english, 2017
6
Effect of Melanin-Free Ink on Mechanical Properties and Yellow Discolouration of Protein Film from Washed Sardine Mince
Vate, Naveen Kumar
,
Benjakul, Soottawat
,
Prodpran, Thummanoon
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 842 KB
Your tags:
english, 2017
7
Fabrication of Transparent Lemon Oil Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Oil Phase Composition and Stability after Dilution
Valoppi, Fabio
,
Frisina, Rita
,
Calligaris, Sonia
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 472 KB
Your tags:
english, 2017
8
Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid)
Nagarajan, Muralidharan
,
Prodpran, Thummanoon
,
Benjakul, Soottawat
,
Songtipya, Ponusa
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 1.19 MB
Your tags:
english, 2017
9
Factors Affecting Foamed Emulsions Prepared with an Extract fromQuillaja saponariaMolina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin
Böttcher, Sandra
,
Eichhorn, Marina
,
Drusch, Stephan
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 864 KB
Your tags:
english, 2017
10
Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification
Raak, Norbert
,
Rohm, Harald
,
Jaros, Doris
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 888 KB
Your tags:
english, 2017
11
Properties, Microstructure and Heat Seal Ability of Bilayer Films Based on Fish Gelatin and Emulsified Gelatin Films
Nilsuwan, Krisana
,
Benjakul, Soottawat
,
Prodpran, Thummanoon
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 1.56 MB
Your tags:
english, 2017
12
Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size
Li, Qian
,
Li, Ti
,
Liu, Chengmei
,
Dai, Taotao
,
Zhang, Ruojie
,
Zhang, Zipei
,
McClemnets, David Julian
Journal:
Food Biophysics
Year:
2017
Language:
english
File:
PDF, 8.41 MB
Your tags:
english, 2017
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