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Food Chemistry|December 12, 2024
An in vitro study of oral bioavailability of lupin stabilized nanocarriers for curcuminNegin Hashemi, Emmanouil Tsochatzis, Martin Krøyer Rasmussen, et al.Journal of Agricultural and Food Chemistry|August 19, 2004
Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying propertiesAkihiro Nakamura, Ryuji Yoshida, Hirokazu Maeda, et al.The Journal of Dairy Research|April 8, 2004
Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variantAshraf N Hassan, Milena Corredig, Joseph F Frank, et al.Food Chemistry|May 8, 2025
Effect of salt extraction on composition, structure, and thermal properties of pea proteinYi Zhang, Laura Roman, Jacob Judas Kain Kirkensgaard, et al.Journal of Agricultural and Food Chemistry|August 1, 2014
Effect of processing on physicochemical characteristics and bioefficacy of β-lactoglobulin-epigallocatechin-3-gallate complexesPauline Lestringant, Anilda Guri, Ibrahim Gülseren, et al.Soft Matter|May 1, 2024
<i>In situ</i> single-droplet analysis of emulsified fat using confocal Raman microscopy: insights into crystal network formation within spatial resolutionDionysios D Neofytos, Sandra Beyer Gregersen, Ulf Andersen, et al.Soft Matter|May 9, 2023
Confocal Raman microscopy to evaluate anisotropic structures and hydration development. Methodological considerationsJulie Frost Dahl, Sandra Beyer Gregersen, Ulf Andersen, et al.Soft Matter|November 4, 2022
A model on an absolute scale for the small-angle X-ray scattering from bovine casein micellesJan Skov Pedersen, Thea Lykkegaard Møller, Norbert Raak, et al.The Journal of Dairy Research|July 22, 2011
Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron ScatteringMarcela Alexander, Mu-Ping Nieh, Mary Ann Ferrer, et al.The Journal of Dairy Research|January 19, 2010
Characterization of immune-active peptides obtained from milk fermented by Lactobacillus helveticusAngela Tellez, Milena Corredig, Lubov Y Brovko, et al.Pageof 12