NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food Biophysics, Tập 9, Số 1, 2014
Mục lục:
DòngNội dung
1Moisture Sorption Isotherms of Broccoli Interpreted with the Flory-Huggins Free Volume Theory / X. Jin and others
2Water Distribution in Bacterial Spores: A Key Factor in Heat Resistance / Julia Hauck Tiburski and others
3The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin / Ricky S. H. Lam, Michael T. Nickerson
4Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes / Hanna Salminen, Jochen Weiss
5Physical Property Changes in Raw and Roasted Almonds during Gastric Digestion In vivo and In vitro / Gail M. Bornhorst and others
6Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity / Naritchaya Potes, Joseph P. Kerry, Yrjö H. Roos
7Kinetics of Colour Development of Molten Glucose, Fructose and Sucrose at High Temperatures / María Paz Luna, José Miguel Aguilera
8Effect of Oil Type on Formation, Structure and Thermal Properties of γ-oryzanol and β-sitosterol-Based Organogels / Sonia Calligaris and others
9The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids / Paweł Ptaszek and others
10Impact of Lauric Arginate Application Form on its Antimicrobial Activity in Meat Emulsions / Nino Terjung and others