Showing results (11-20 of 277) with videos related to
Sort By:
Pageof 28
Advances in Colloid and Interface Science|March 8, 2011
Behaviour of protein-stabilised emulsions under various physiological conditionsHarjinder Singh, Anwesha SarkarAnnual Review of Food Science and Technology|January 10, 2012
Challenges for the delivery of long-chain n-3 fatty acids in functional foodsAmit Taneja, Harjinder SinghEnvironmental Microbiology Reports|July 1, 2021
Bacteriophage therapeutics to confront multidrug-resistant Acinetobacter baumannii - a global health menaceSandhya Rai, Amod KumarJournal of Agricultural and Food Chemistry|April 21, 2022
Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable FoodsAlejandra Acevedo-Fani, Harjinder SinghProgress in Lipid Research|October 28, 2021
Biophysical insights into modulating lipid digestion in food emulsionsAlejandra Acevedo-Fani, Harjinder SinghJournal of Nutritional Science and Vitaminology|November 27, 2022
New Perspectives on the Delivery of Nutrients and Bioactive Compounds through Gastric Restructuring of FoodsHarjinder Singh, Alejandra Acevedo-FaniColloids and Surfaces. B, Biointerfaces|October 7, 2004
Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starchAiqian Ye, Yacine Hemar, Harjinder SinghThe Journal of Physical Chemistry. A|February 25, 2014
Density functional theory based study on cis-trans isomerism of the amide bond in homodimers of β(2,3)- and β(3)-substituted homoprolineN V Suresh Kumar, Harjinder SinghAdvances in Food and Nutrition Research|June 1, 2013
Food microstructure and starch digestionJaspreet Singh, Lovedeep Kaur, Harjinder SinghJournal of Colloid and Interface Science|May 15, 2012
Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calciumAiqian Ye, Jerilyn Lo, Harjinder SinghPageof 28