NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food Biophysics, Tập 7, Số 4, 2012
Mục lục:
DòngNội dung
1Visible Spectral Linearisation, Gradient Shift and Normalisation in Quantifying Carambola Acidity / Ahmad Fairuz Omar & Hanafi Atan & Mohd Zubir MatJafri
2Physicochemical and Rheological Properties of Romanian Honeys / Mircea Oroian
3Shear-induced Crystal Structure Formation in Milk Fat and Blends with Rapeseed Oil / Niels Kaufmann and others
4Emulsifying Activity, Particle Uniformity and Rheological Properties of a Natural Polysaccharide-Protein Biopolymer from Durian Seed / Bahareh Tabatabaee Amid & Hamed Mirhosseini
5Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro – Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN) / Mustafa Tahsin Yilmaz and others
6Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility / Yan Li, Hang Xiao & David Julian McClements
7Effects of Different Moisture Contents on Physical Properties of PVA-Gelatin Films / P. Bergo & I. C. F. Moraes & P. J. A. Sobral