| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Application of Supercritical Anti-Solvent Technologies for the Synthesis of Delivery Systems of Bioactive Food Components
|
Zhong, Qixin
|
|
2008
|
3 |
2 |
p. 186-190
|
article
|
| 2 |
Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy
|
Wang, Yifen
|
|
2008
|
3 |
2 |
p. 269-272
|
article
|
| 3 |
Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans
|
Marangoni, Alejandro G.
|
|
2008
|
3 |
2 |
p. 241-245
|
article
|
| 4 |
Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow
|
Goot, A. J. van der
|
|
2008
|
3 |
2 |
p. 120-125
|
article
|
| 5 |
Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale
|
McClements, David Julian
|
|
2008
|
3 |
2 |
p. 111-112
|
article
|
| 6 |
Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components
|
McClements, David Julian
|
|
2008
|
3 |
2 |
p. 219-228
|
article
|
| 7 |
Development of Nutritionally Enhanced Tortillas
|
Scazzina, Francesca
|
|
2008
|
3 |
2 |
p. 235-240
|
article
|
| 8 |
Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions
|
Awad, Tarek S.
|
|
2008
|
3 |
2 |
p. 155-162
|
article
|
| 9 |
Effect of Hydrophilic and Lipophilic Compounds on Zein Microstructures
|
Wang, Qin
|
|
2008
|
3 |
2 |
p. 174-181
|
article
|
| 10 |
Effect of Polyglycerol Esters of Fatty Acids on the Physicochemical Properties and Stability of β-Carotene Emulsions during Digestion in Simulated Gastric Fluid
|
Yin, Li-Jun
|
|
2008
|
3 |
2 |
p. 213-218
|
article
|
| 11 |
Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility
|
Kim, Esther H.-J.
|
|
2008
|
3 |
2 |
p. 229-234
|
article
|
| 12 |
Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis
|
Chung, Cheryl
|
|
2008
|
3 |
2 |
p. 140-145
|
article
|
| 13 |
Emulsions Based on the Interactions Between Lactoferrin and Chitosans
|
Lorenzis, E. De
|
|
2008
|
3 |
2 |
p. 169-173
|
article
|
| 14 |
Encapsulation of Lipophilic Bioactive Molecules by Microchannel Emulsification
|
Neves, Marcos A.
|
|
2008
|
3 |
2 |
p. 126-131
|
article
|
| 15 |
From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process
|
Arboleya, Juan-Carlos
|
|
2008
|
3 |
2 |
p. 261-268
|
article
|
| 16 |
Generation Characteristics of Highly Uniform Nonspherical Droplets of Soybean Oil Using Microchannel Array Devices
|
Kobayashi, Isao
|
|
2008
|
3 |
2 |
p. 132-139
|
article
|
| 17 |
Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage
|
Rousseau, Dérick
|
|
2008
|
3 |
2 |
p. 273-278
|
article
|
| 18 |
Modeling the Rheological Properties of Fats: A Perspective and Recent Advances
|
Marangoni, Alejandro G.
|
|
2007
|
3 |
2 |
p. 113-119
|
article
|
| 19 |
Moisture Stability of Maltodextrin-Based Delivery Systems
|
Bouquerand, Pierre-Etienne
|
|
2008
|
3 |
2 |
p. 182-185
|
article
|
| 20 |
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
|
Linden, Erik van der
|
|
2008
|
3 |
2 |
p. 246-254
|
article
|
| 21 |
Physical Properties Giving the Sensory Perception of Whey Proteins/Polysaccharide Gels
|
Berg, Ladislava van den
|
|
2008
|
3 |
2 |
p. 198-206
|
article
|
| 22 |
Product Composition, Structure, and Bioavailability
|
Duchateau, Guus S. M. J. E.
|
|
2008
|
3 |
2 |
p. 207-212
|
article
|
| 23 |
Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components
|
Weiss, Jochen
|
|
2008
|
3 |
2 |
p. 146-154
|
article
|
| 24 |
Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes
|
Jones, Owen G.
|
|
2008
|
3 |
2 |
p. 191-197
|
article
|
| 25 |
Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol
|
Relkin, Perla
|
|
2008
|
3 |
2 |
p. 163-168
|
article
|
| 26 |
The Role of Copper in Protein Foams
|
Luck, Paige J.
|
|
2008
|
3 |
2 |
p. 255-260
|
article
|
Journal description