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Journal of Agricultural and Food Chemistry
|
June 17, 2008
Efficient reduction of chitosan molecular weight by high-intensity ultrasound: underlying mechanism and effect of process parameters
Tao Wu, Svetlana Zivanovic, Douglas G Hayes, et al.
Journal of Agricultural and Food Chemistry
|
April 28, 2006
Sonication-assisted extraction of chitin from shells of fresh water prawns (Macrobrachium rosenbergii)
Gunnar T Kjartansson, Svetlana Zivanovic, Kristberg Kristbergsson, et al.
Ultrasonics Sonochemistry
|
September 9, 2006
Structural and functional changes in ultrasonicated bovine serum albumin solutions
Ibrahim Gülseren, Demet Güzey, Barry D Bruce, et al.
Food & Function
|
January 7, 2021
Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating
Felix-Alexander Katz, Lutz Grossmann, Christian Gerhards, et al.
Journal of Colloid and Interface Science
|
April 14, 2015
Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions
Benjamin Zeeb, Eva Herz, David Julian McClements, et al.
Journal of Food Protection
|
March 6, 2010
Modeling the efficacy of triplet antimicrobial combinations: yeast suppression by lauric arginate, cinnamic acid, and sodium benzoate or potassium sorbate as a case study
Yumei Dai, Mark D Normand, Jochen Weiss, et al.
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Sonication-assisted extraction of chitin from North Atlantic shrimps (Pandalus borealis)
Gunnar T Kjartansson, Svetlana Zivanovic, Kristberg Kristbergsson, et al.
Gels (Basel, Switzerland)
|
May 16, 2019
Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study
Benjamin Zeeb, Theresa Jost, David Julian McClements, et al.
Food Chemistry
|
July 28, 2015
Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems
Hanna Salminen, Christina Gömmel, Bruno H Leuenberger, et al.
Food Research International (Ottawa, Ont.)
|
August 17, 2021
Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami
Carlos Woern, Alejandro G Marangoni, Jochen Weiss, et al.
Page
of 21
Search research articles
Search
Showing results (71-80 of 205) with videos related to
Sort By:
Page
of 21
Journal of Agricultural and Food Chemistry
|
June 17, 2008
Efficient reduction of chitosan molecular weight by high-intensity ultrasound: underlying mechanism and effect of process parameters
Tao Wu, Svetlana Zivanovic, Douglas G Hayes, et al.
Journal of Agricultural and Food Chemistry
|
April 28, 2006
Sonication-assisted extraction of chitin from shells of fresh water prawns (Macrobrachium rosenbergii)
Gunnar T Kjartansson, Svetlana Zivanovic, Kristberg Kristbergsson, et al.
Ultrasonics Sonochemistry
|
September 9, 2006
Structural and functional changes in ultrasonicated bovine serum albumin solutions
Ibrahim Gülseren, Demet Güzey, Barry D Bruce, et al.
Food & Function
|
January 7, 2021
Inert hydrophilic particles enhance the thermal properties and structural resilience of meat protein gels during heating
Felix-Alexander Katz, Lutz Grossmann, Christian Gerhards, et al.
Journal of Colloid and Interface Science
|
April 14, 2015
Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions
Benjamin Zeeb, Eva Herz, David Julian McClements, et al.
Journal of Food Protection
|
March 6, 2010
Modeling the efficacy of triplet antimicrobial combinations: yeast suppression by lauric arginate, cinnamic acid, and sodium benzoate or potassium sorbate as a case study
Yumei Dai, Mark D Normand, Jochen Weiss, et al.
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Sonication-assisted extraction of chitin from North Atlantic shrimps (Pandalus borealis)
Gunnar T Kjartansson, Svetlana Zivanovic, Kristberg Kristbergsson, et al.
Gels (Basel, Switzerland)
|
May 16, 2019
Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study
Benjamin Zeeb, Theresa Jost, David Julian McClements, et al.
Food Chemistry
|
July 28, 2015
Influence of encapsulated functional lipids on crystal structure and chemical stability in solid lipid nanoparticles: Towards bioactive-based design of delivery systems
Hanna Salminen, Christina Gömmel, Bruno H Leuenberger, et al.
Food Research International (Ottawa, Ont.)
|
August 17, 2021
Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami
Carlos Woern, Alejandro G Marangoni, Jochen Weiss, et al.
Page
of 21