Thư Viện trường Đại Học Nha Trang

Food Biophysics, Tập 7, Số 3, 2012

Mục lục:

STT	Nội dung
1	Thermal Stability of the Iron – Lactoferrin Complex in Aqueous Solution is Improved by Soluble Soybean Polysaccharide / Hiroshi M. Ueno and others
2	Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties / Mario Jekle & Thomas Becker
3	Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics / Mario Jekle & Thomas Becker
4	Oxidative Pattern from Fluorescent Light Exposition of Crystalline Cholesterol / Ilce Gabriela Medina-Meza and others
5	Binding Interactions Between α -glucans from Lactobacillus reuteri and Milk Proteins Characterised by Surface Plasmon Resonance / Silja K. Diemer and others
6	Monoglyceride Stabilized Oil in Water Emulsions: an Investigation of Structuring and Shear History on Phase Behaviour / Avi Goldstein & Alejandro Marangoni & Koushik Seetharaman
7	Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections / Paulo H. M. Marfil & Ana C. B. M. Anhê & Vania R. N. Telis
8	Physico-Chemical Characterization of Soymilk Particles as a Function of Their Volume Fraction: Comparison with Theoretical Systems / Elise Ringgenberg & Milena Corredig & Marcela Alexander
9	Statistical Description of Fat and Meat Phases of Sausages by the Use of Lineal-Path Distribution Function / Antonio Derossi & T. De Pilli & C. Severini
10	Development of Na-CN —κ -carrageenan Microbeads for the Encapsulation of Lipophilic Compounds / Fabiana A. Perrechil and others
11	Polymeric Nanoparticles as Oral Delivery Systems for Encapsulation and Release of Polyphenolic Compounds: Impact on Quercetin Antioxidant Activity & Bioaccessibility / Hector Pool and others