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Interactions
4
Particle size
4
Egg white
3
Nanoparticles
3
Polysaccharides
3
Proteins
3
particle size
3
Air
2
Article
2
Beam plasma interactions
2
Biopolymers
2
Casein
2
Casein glycomacropeptide
2
Chitosan
2
Dilatational properties
2
Emulsification
2
Foaming properties
2
Gelation
2
Gels
2
High intensity ultrasounds
2
Hydroxypropylmethylcellulose
2
Interfaces (materials)
2
Lactoglobulins
2
Mixtures
2
Particle Size
2
Pectin
2
Phase separation
2
Self assembly
2
Textural properties
2
Ultrasonics
2
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1“... interactions between proteins and polyphenols. © 2015....”
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2“... properties of the gels obtained by acidification. © 2015 Elsevier Ltd....”
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3“.... At the same pH, without heating, a monomodal population of 220 nm of diameter was obtained. © 2015, Springer...”
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4Egg albumin-folic acid nanocomplexes: Performance as a functional ingredient and biological activity“... in vitro digestion. © 2015 Elsevier Ltd....”
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5“.... © 2015 Elsevier Ltd....”
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6“..., the invariable elasticity of the interfacial films could explain the stability of foams over time. © 2015...”
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7“... of this effect was more relevant when pectin was used. © 2015 Elsevier Ltd....”
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8por Pilosof, Ana María Renata“... the most stable systems both to creaming destabilization and to freeze-thawing processes. © 2015 Elsevier...”
Publicado 2015
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9“... properties of the gels. © 2015 Elsevier Ltd....”
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10“... alternative to understand and consequently improve the phytochemicals stability in food matrices. © 2015...”
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11“.... © 2015 Elsevier Ltd....”
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14“... the digestion products that may reduce the potential allergenicity of β-lg. © 2015 Elsevier Ltd. All rights...”