Thư Viện trường Đại Học Nha Trang

Food Biophysics, Tập 9, Số 3, 2014

Mục lục:

STT	Nội dung
1	Oxidation and Structural Modification of Full-Fat and Defatted Flour Based Soy Protein Isolates Induced by Natural and Synthetic Extraction Chemicals / Moses Vernonxious Madalitso Chamba, Yufei Hua, Wendy Katiyo
2	Formation and Functional Attributes of Canola Protein Isolate—Gum Arabic Electrostatic Complexes / Andrea K. Stone, Anzhelika Teymurova, Michael T. Nickerson
3	Thermal Properties of Freeze-Concentrated Sugar-Phosphate Solutions / Nathdanai Harnkarnsujarit and others
4	Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography / Sylvie Chevallier and others
5	Emulsification Capacity of Microgels Assembled from β-Lactoglobulin and Pectin / Laura Zimmerer, Owen G. Jones
6	Effect of Longan Seed Extract and BHT on Physical and Chemical Properties of Gelatin Based Film / Chaluntorn Vichasilp and others
7	Physicochemical, Thermal, Pasting and Microstructure Properties of Hydroxypropylated Jackfruit Seed Starch Prepared by Etherification with Propylene Oxide / Phisut Naknaen
8	Multiple Effects of Viscosity, Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions / Lilia Neri and others
9	Cytotoxicity and Antioxidative Effects of Herbal and Fruit Extracts In Vitro / Katerina Tomankova and others
10	Kinetics Study with Rigorous Nonlinear Methods for Thermal Decomposition of Polysaccharide Iron Complex / Yingheng Huang and others
11	Competitive Adsorption of Lecithin and Saliva at the O/W Interface in Relation to the Oral Processing of Lipid Continuous Foods / Perrine Delime, Natasja Lemmens-Smink, Bettina Wolf
12	Gastric pH Distribution and Mixing of Soft and Rigid Food Particles in the Stomach using a Dual-Marker Technique / Gail M. Bornhorst and others