Food Biophysics View Homepage


Ontology type: schema:Periodical     


Journal Info

START YEAR

2006

PUBLISHER

Springer US

LANGUAGE

en

HOMEPAGE

http://link.springer.com/journal/11483

Recent publications latest 20 shown

  • 2019-04-11 Structure Changes in Relation to Digestibility and IgE-Binding of Glycinin Induced by pH-Shifting Combined with Microbial Transglutaminase-Mediated Modification
  • 2019-04-06 Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend
  • 2019-04-04 Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels
  • 2019-04-03 Effects of Carrier Agents and Relative Humidity on the Physicochemical and Microstructural Characteristics of Hot Air-Dried Asian Pear (Pyrus pyrifolia Nakai cv. Niitaka) Powder
  • 2019-03-27 Effect of Temperature on 3D Printing of Commercial Potato Puree
  • 2019-03-15 Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility
  • 2019-03 Effect of Water Addition on Physical Properties of Emulsion Gels
  • 2019-03 Antifungal Actions of Glycinin Basic Peptide against Aspergillus niger through the Collaborative Damage to Cell Membrane and Mitochondria
  • 2019-03 Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation
  • 2019-03 Mechanical, Optical, Thermal, and Barrier Properties of Poly (Lactic Acid)/Curcumin Composite Films Prepared Using Twin-Screw Extruder
  • 2019-03 Caffeic Acid Phenethyl Ester Loaded in Microemulsions: Enhanced In Vitro Activity against Colon and Breast Cancer Cells and Possible Cellular Mechanisms
  • 2019-03 The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety)
  • 2019-03 Catalase Stability in Amorphous and Supercooled Media Related to Trehalose- Water- Salt Interactions
  • 2019-03 A DFT Study on the Radical-Scavenging Properties of Ferruginol-Type Diterpenes
  • 2019-03 In Vitro Digestion of caseinate and Tween 20 Emulsions
  • 2019-03 Spontaneous Formation of Flavor Oil Emulsions by Using Sucrose Esters and Emulsion Stability Study
  • 2019-03 Texture of Bananas Submitted to Different Freeze Drying Cycle Applying Scanning Electron Microsocopy with Image Analysis Techniques
  • 2019-02-19 Interfacial Behaviour of Egg Yolk Extracts
  • 2019-02-02 Water Diffusion in the Semi-Liquid State during Industrial Candy Preparation
  • 2019-01-28 Physicochemical, Thermal and Rheological Properties of Native and Oxidized Starch from Corn Landraces and Hybrids
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