NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food Biophysics, Tập 8, Số 2, 2013
Mục lục:
DòngNội dung
1Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification / Gisèle Ion-Titapiccolo, Marcela Alexander, Milena Corredig
2A DFT Study on the Structural and Antioxidant Properties of Three Flavonols / Yu Zhi Rong, Zheng Wu Wang, Bo Zhao
3A Possible Connection Between Antidiabetic & Antilipemic Properties of Psoralea corylifolia Seeds and the Trace Elements Present: A LIBS Based Study / Preeti Dhar and others
4Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp ( Cyprinus carpio ) Surimi / Baohua Kong and others
5Structure and Dynamics of Veiled Virgin Olive Oil: Influence of Production Conditions and Relation to its Antioxidant Capacity / V. Papadimitriou and others
6Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties / Carla Arancibia, Sara Bayarri, Elvira Costell
7Rheological Properties and Textural Attributes of Cooked Brown and White Rice During Gastric Digestion in Vivo / Gail M. Bornhorst and others