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Journal of Agricultural and Food Chemistry
|
December 24, 2003
Size, stability, and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials
Lilian M Were, Barry D Bruce, P Michael Davidson, et al.
Journal of Agricultural and Food Chemistry
|
October 27, 2005
Ultrasonic spectroscopy and differential scanning calorimetry of liposomal-encapsulated nisin
T Matthew Taylor, P Michael Davidson, Barry D Bruce, et al.
Journal of Colloid and Interface Science
|
May 17, 2019
Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface
Laixin Dai, Jotam Bergfreund, Corina L Reichert, et al.
Journal of Agricultural and Food Chemistry
|
January 28, 2015
Phenolic constituents in commercial aqueous Quillaja (Quillaja saponaria Molina) wood extracts
Christiane Maier, Jürgen Conrad, Reinhold Carle, et al.
Food Research International (Ottawa, Ont.)
|
August 15, 2024
Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment
Dominic Oppen, Florian Schmidt, Sarah Helena Braitmaier, et al.
Journal of Food Science
|
January 18, 2013
Presence of electrostatically adsorbed polysaccharides improves spray drying of liposomes
Ayse Karadag, Beraat Özçelik, Martin Sramek, et al.
Food Chemistry
|
April 16, 2014
Quantification of bio- and techno-functional peptides in tryptic bovine micellar casein and β-casein hydrolysates
Aline Holder, Katharina Thienel, Iris Klaiber, et al.
Meat Science
|
October 6, 2012
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Valerie Schuh, Karin Allard, Kurt Herrmann, et al.
Journal of Agricultural and Food Chemistry
|
April 29, 2017
Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation
Theo Ralla, Hanna Salminen, Matthias Edelmann, et al.
Food & Function
|
January 10, 2022
Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins
Monika Gibis, Linda Trabold, Sandra Ebert, et al.
Page
of 21
Search research articles
Search
Showing results (141-150 of 205) with videos related to
Sort By:
Page
of 21
Journal of Agricultural and Food Chemistry
|
December 24, 2003
Size, stability, and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials
Lilian M Were, Barry D Bruce, P Michael Davidson, et al.
Journal of Agricultural and Food Chemistry
|
October 27, 2005
Ultrasonic spectroscopy and differential scanning calorimetry of liposomal-encapsulated nisin
T Matthew Taylor, P Michael Davidson, Barry D Bruce, et al.
Journal of Colloid and Interface Science
|
May 17, 2019
Shear rheological properties of acid hydrolyzed insoluble proteins from Chlorella protothecoides at the oil-water interface
Laixin Dai, Jotam Bergfreund, Corina L Reichert, et al.
Journal of Agricultural and Food Chemistry
|
January 28, 2015
Phenolic constituents in commercial aqueous Quillaja (Quillaja saponaria Molina) wood extracts
Christiane Maier, Jürgen Conrad, Reinhold Carle, et al.
Food Research International (Ottawa, Ont.)
|
August 15, 2024
Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment
Dominic Oppen, Florian Schmidt, Sarah Helena Braitmaier, et al.
Journal of Food Science
|
January 18, 2013
Presence of electrostatically adsorbed polysaccharides improves spray drying of liposomes
Ayse Karadag, Beraat Özçelik, Martin Sramek, et al.
Food Chemistry
|
April 16, 2014
Quantification of bio- and techno-functional peptides in tryptic bovine micellar casein and β-casein hydrolysates
Aline Holder, Katharina Thienel, Iris Klaiber, et al.
Meat Science
|
October 6, 2012
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Valerie Schuh, Karin Allard, Kurt Herrmann, et al.
Journal of Agricultural and Food Chemistry
|
April 29, 2017
Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation
Theo Ralla, Hanna Salminen, Matthias Edelmann, et al.
Food & Function
|
January 10, 2022
Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins
Monika Gibis, Linda Trabold, Sandra Ebert, et al.
Page
of 21