Volume 3; Issue 2

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Food Biophysics
Volume 3; Issue 2

Food Biophysics

Volume 3; Issue 2

1

Modeling the Rheological Properties of Fats: A Perspective and Recent Advances

Alejandro G. Marangoni, Dongming Tang

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 339 KB

english, 2008

2

Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans

Alejandro G. Marangoni, Stefan H. J. Idziak, James W. E. Rush

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 220 KB

english, 2008

3

Generation Characteristics of Highly Uniform Nonspherical Droplets of Soybean Oil Using Microchannel Array Devices

Isao Kobayashi, Kunihiko Uemura, Mitsutoshi Nakajima

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 267 KB

english, 2008

4

Encapsulation of Lipophilic Bioactive Molecules by Microchannel Emulsification

Marcos A. Neves, Henelyta S. Ribeiro, Isao Kobayashi, Mitsutoshi Nakajima

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 388 KB

english, 2008

5

Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions

Tarek S. Awad, Thrandur Helgason, Kristberg Kristbergsson, Eric A. Decker, Jochen Weiss, D. Julian McClements

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 266 KB

english, 2008

6

Application of Supercritical Anti-Solvent Technologies for the Synthesis of Delivery Systems of Bioactive Food Components

Qixin Zhong, Minfeng Jin, Dan Xiao, Huilin Tian, Weinong Zhang

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 273 KB

english, 2008

7

The Role of Copper in Protein Foams

Paige J. Luck, Edward A. Foegeding

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 182 KB

english, 2008

8

Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage

Dérick Rousseau, Sopark Sonwai

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 359 KB

english, 2008

9

Emulsions Based on the Interactions Between Lactoferrin and Chitosans

E. De Lorenzis, C. Semeraro, M. D. De Blasi, G. Mita, P. Poltronieri

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 149 KB

english, 2008

10

Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Perla Relkin, Jin-Mi Yung, Daniel Kalnin, Michel Ollivon

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 295 KB

english, 2008

11

Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

Jochen Weiss, Eric A. Decker, D. Julian McClements, Kristberg Kristbergsson, Thrandur Helgason, Tarek Awad

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 440 KB

english, 2008

12

Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility

Esther H.-J. Kim, Jane R. Petrie, Lidia Motoi, Marco P. Morgenstern, Kevin H. Sutton, Suman Mishra, Lyall D. Simmons

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 255 KB

english, 2008

13

Moisture Stability of Maltodextrin-Based Delivery Systems

Pierre-Etienne Bouquerand, Serge Maio, François Meyer, Valéry Normand

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 200 KB

english, 2008

14

Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes

Owen G. Jones, D. Julian McClements

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 177 KB

english, 2008

15

Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis

Cheryl Chung, Luz Sanguansri, Mary Ann Augustin

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 195 KB

english, 2008

16

Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components

David Julian McClements, Eric Andrew Decker, Yeonhwa Park, Jochen Weiss

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 456 KB

english, 2008

17

Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale

David Julian McClements

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 53 KB

english, 2008

18

Development of Nutritionally Enhanced Tortillas

Francesca Scazzina, Daniele Del Rio, Luca Serventi, Eleonora Carini, Elena Vittadini

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 138 KB

english, 2008

19

Product Composition, Structure, and Bioavailability

Guus S. M. J. E. Duchateau, Werner Klaffke

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 195 KB

english, 2008

20

Effect of Polyglycerol Esters of Fatty Acids on the Physicochemical Properties and Stability of β-Carotene Emulsions during Digestion in Simulated Gastric Fluid

Li-Jun Yin, Isao Kobayashi, Mitsutoshi Nakajima

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 147 KB

english, 2008

21

From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process

Juan-Carlos Arboleya, Idoia Olabarrieta, Andoni Luis-Aduriz, Daniel Lasa, Javier Vergara, Esther Sanmartín, Leire Iturriaga, Antonio Duch, Iñigo Martínez de Marañón

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 337 KB

english, 2008

22

Effect of Hydrophilic and Lipophilic Compounds on Zein Microstructures

Qin Wang, Leilei Yin, Graciela W. Padua

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 583 KB

english, 2008

23

Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow

A. J. van der Goot, S. H. Peighambardoust, C. Akkermans, J. M. van Oosten-Manski

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 344 KB

english, 2008

24

Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

Erik van der Linden, David Julian McClements, Job Ubbink

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 166 KB

english, 2008

25

Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy

Yifen Wang, Hongshun Yang, Joe M. Regenstein

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 200 KB

english, 2008

26

Physical Properties Giving the Sensory Perception of Whey Proteins/Polysaccharide Gels

Ladislava van den Berg, Ton van Vliet, Erik van der Linden, Martinus A. J. S. van Boekel, Fred van de Velde

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 362 KB

english, 2008

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