no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy
|
Nawrocka, Agnieszka |
|
2015 |
11 |
1 |
p. 81-90 |
article |
2 |
Dynamics in Polysaccharide Glasses and Their Impact on the Stability of Encapsulated Flavors
|
Sahni, Ekneet K. |
|
2015 |
11 |
1 |
p. 20-33 |
article |
3 |
Effect of pH and Glucose on the Stability of α-lactalbumin
|
Velusamy, V. |
|
2016 |
11 |
1 |
p. 108-115 |
article |
4 |
Highly Fibrous and Porous Raw Material Shaped Chitin Isolated from Oniscus sp. (Crustacea)
|
Kaya, Murat |
|
2016 |
11 |
1 |
p. 101-107 |
article |
5 |
How Taxonomic Relations Affect the Physicochemical Properties of Chitin
|
Kaya, Murat |
|
2015 |
11 |
1 |
p. 10-19 |
article |
6 |
Impact of Carrier Systems on the Interactions of Coenzyme Q10 with Model Lipid Membranes
|
Ota, Ajda |
|
2015 |
11 |
1 |
p. 60-70 |
article |
7 |
Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)
|
Zhang, Ruojie |
|
2015 |
11 |
1 |
p. 71-80 |
article |
8 |
Influence of Nanoemulsion Addition on the Stability of Conventional Emulsions
|
Salvia-Trujillo, L. |
|
2015 |
11 |
1 |
p. 1-9 |
article |
9 |
Interfacial Properties of Saponin Extracts and Their Impact on Foam Characteristics
|
Böttcher, Sandra |
|
2015 |
11 |
1 |
p. 91-100 |
article |
10 |
Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability
|
Uluata, Sibel |
|
2015 |
11 |
1 |
p. 52-59 |
article |
11 |
Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties
|
Ladjal-Ettoumi, Yakoub |
|
2015 |
11 |
1 |
p. 43-51 |
article |
12 |
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss
|
Zielbauer, B. I. |
|
2015 |
11 |
1 |
p. 34-42 |
article |