NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food Biophysics, Tập 9, Số 2, 2014
Mục lục:
DòngNội dung
1Thermal Analysis on Bioprotectant Disaccharides by Elastic Incoherent Neutron Scattering / F. Migliardo, M. T. Caccamo, S. Magazù
2The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate / Lamlam Cheung, Janitha Wanasundara, Michael T. Nickerson
3Effect of Variations in the Fatty Acid Chain of Oligofructose Fatty Acid Esters on Their Foaming Functionality / Silvia E. H. J. van Kempen and others
4Impact of Heat and Laccase on the pH and Freeze-Thaw Stability of Oil-in-Water Emulsions Stabilized by Adsorbed Biopolymer Nanoparticles / Benjamin Zeeb and others
5Intake of Xylooligosaccharides Alters the Structural Organization of Liver Plasma Membrane Bilayer / Galya Staneva and others
6Extraction and Characterization of α-Chitin and Chitosan from Six Different Aquatic Invertebrates / Murat Kaya and others
7Influence of mathematical models and correction factors on binding results of polyphenols and retinol with β-lactoglobulin measured with fluorescence quenching / Julia Katharina Keppler and others
8Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel / Yin Li and others
9Reaction Kinetics of the Invertase from Yeast (S.’Cerevisiae) / Sistla Srinivas, Purnima Kaul Tiku
10Thermal and pH Stability of the B-Phycoerythrin from the Red Algae Porphyridium cruentum / Emilio González-Ramírez and others