food biophysics سال:2018 - دوره:13

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food biophysics
سال:2018 - دوره:13 - شماره:4

Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates - صفحه:387-395 Correction to: Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size - صفحه:440-440 Effect of Ultrasound and Calcium Chloride on the Ultrastructure and the Warner-Bratzler Shear Force Value of Beef Shank Muscle Fibers - صفحه:396-403 Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein - صفحه:343-352 Influence of Oil Type on Characteristics of β-Sitosterol and Stearic Acid Based Oleogel - صفحه:362-373 Lactose-Free Milk Preparation by Immobilized Lactase in Glass Microsphere Bed Reactor - صفحه:353-361 Methods for Screening Cloud Point Temperatures - صفحه:422-431 Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility - صفحه:412-421 Shear Flow Behavior of Aqueous Suspensions of Potato Parenchyma Powder - صفحه:432-439 The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins - صفحه:374-386 The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese - صفحه:333-342 Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties - صفحه:404-411