Food Biophysics, Tập 8, Số 4, 2013
Mục lục:
STTNội dung
1Use of Lineal-Path Distribution Function as Statistical Descriptor of the Crumb Structure of Bread / A. Derossi, T. De Pilli, C. Severini
2Shear Viscosity Investigation on Mango Juice with High Frequency Longitudinal Ultrasonic Waves and Rotational Viscosimetry / Didier Laux and others
3Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella) / Tanaji G. Kudre, Soottawat Benjakul
4DFT-Based Quantum Chemical Studies on Conformational, Electronic and Antioxidant Properties of Isobavachalcone and 4-Hydroxyderricin / Yu Zhi Rong, Zheng Wu Wang, Bo Zhao
5Exploring the Use of Near Infrared (NIR) Reflectance Spectroscopy to Predict Starch Pasting Properties in Whole Grain Barley / D. Cozzolino, S. Roumeliotis, J. Eglinton
6Microstructure and Material Properties of Milk Fat Systems During Temperature Fluctuations / Patrizia Buldo, Ulf Andersen, Lars Wiking
7Stability of CoQ10-Loaded Oil-in-Water (O/W) Emulsion : Effect of Carrier Oil and Emulsifier Type / Sook Wah Chan and others
8Biological Relevance of the Interaction Between Resveratrol and Insulin / Yang-Yang Chen and others
9Effect of Cytochalasin B, Lantrunculin B, Colchicine, Cycloheximid, Dimethyl Sulfoxide and Ion Channel Inhibitorson Biospeckle Activity in Apple Tissue / Andrzej Kurenda and others
10405 nm-Excited Fluorescence Spectra of the Juice of the Lemon ( Citrus x Limon ) / Priyangshu Rana Borthakur and others
11The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp ( Cyprinus carpio ) Surimi / Hongsheng Chen and others
12Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images / A. Derossi, T. De Pilli, C. Severini
13Modification of the Lipid Phase of Biological and Model Membranes by Bilberry Leaf Extract / Sylwia Cyboran Jan Oszmiań ski, Halina Kleszczyńska