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RSC Advances
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May 2, 2022
Role of supramolecular policosanol oleogels in the protection of retinyl palmitate against photodegradation
Yixing Tian, Nuria C Acevedo
Meat Science
|
February 3, 2019
Letter to the editor
Rodrigo Tarté, Nuria C Acevedo
Food Research International (Ottawa, Ont.)
|
March 17, 2018
Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient
Nuria C Acevedo, Danielle Franchetti
Food Chemistry
|
March 25, 2018
Kinetic study on photostability of retinyl palmitate entrapped in policosanol oleogels
Yixing Tian, Nuria C Acevedo
Polymers
|
April 12, 2019
In Situ Self-Assembled Nanocomposites from Bacterial Cellulose Reinforced with Eletrospun Poly(lactic acid)/Lipids Nanofibers
Chunhui Xiang, Nuria C Acevedo
Annual Review of Food Science and Technology
|
November 26, 2014
Nanostructured fat crystal systems
Nuria C Acevedo, Alejandro G Marangoni
Food Chemistry
|
March 19, 2016
Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk
Carmen Au, Tong Wang, Nuria C Acevedo
Journal of Agricultural and Food Chemistry
|
December 9, 2017
Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg Yolk
Monica Primacella, Tong Wang, Nuria C Acevedo
Food Chemistry
|
March 4, 2020
Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels
Mengqi Zhang, Yanjun Yang, Nuria C Acevedo
Food Chemistry
|
June 13, 2015
Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato
Nuria C Acevedo, Carolina Schebor, Pilar Buera
Page
of 3
Search research articles
Search
Showing results (1-10 of 25) with videos related to
Sort By:
Page
of 3
RSC Advances
|
May 2, 2022
Role of supramolecular policosanol oleogels in the protection of retinyl palmitate against photodegradation
Yixing Tian, Nuria C Acevedo
Meat Science
|
February 3, 2019
Letter to the editor
Rodrigo Tarté, Nuria C Acevedo
Food Research International (Ottawa, Ont.)
|
March 17, 2018
Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient
Nuria C Acevedo, Danielle Franchetti
Food Chemistry
|
March 25, 2018
Kinetic study on photostability of retinyl palmitate entrapped in policosanol oleogels
Yixing Tian, Nuria C Acevedo
Polymers
|
April 12, 2019
In Situ Self-Assembled Nanocomposites from Bacterial Cellulose Reinforced with Eletrospun Poly(lactic acid)/Lipids Nanofibers
Chunhui Xiang, Nuria C Acevedo
Annual Review of Food Science and Technology
|
November 26, 2014
Nanostructured fat crystal systems
Nuria C Acevedo, Alejandro G Marangoni
Food Chemistry
|
March 19, 2016
Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk
Carmen Au, Tong Wang, Nuria C Acevedo
Journal of Agricultural and Food Chemistry
|
December 9, 2017
Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg Yolk
Monica Primacella, Tong Wang, Nuria C Acevedo
Food Chemistry
|
March 4, 2020
Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels
Mengqi Zhang, Yanjun Yang, Nuria C Acevedo
Food Chemistry
|
June 13, 2015
Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato
Nuria C Acevedo, Carolina Schebor, Pilar Buera
Page
of 3