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Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
(2017-12-01)
Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, ...
PHYSICOCHEMICAL INTERACTIONS BETWEEN FLAVONOIDS/ POLYSACCHARIDES FROM INDUSTRIALIZED CITRUS PRODUCTS (Citrus limetta Risso, Citrus aurantium)
(6° Food Science, Technology and Safety, 2014)
Effect of the structure and some physicochemical parameters in the formation of the complex pectin-polyphenol and its impact on the hypoglycemic properties in a functional drink
(6° Food Science, Technology and Safety, 2014)
Physicochemical interaction study of non-steroidal anti-inflammatory drugs with dimyristoylphosphatidylethanolamine liposomes
(BENTHAM SCIENCE PUBL LTD, 2010)
Soil Physicochemical and Biological Interfacial Interactions in the Rhizosphere: Impacts on Food Security and Ecosystem Integrity
(Sociedad Chilena de la Ciencia del Suelo, 2008)
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
(2019-01-02)
Colloidal particle systems based on natural biopolymers are widely used in food industries and their production can involve an emulsification step during processing, which is induced by interaction of a primary emulsion, ...
Surface Physicochemical and Structural Analysis of Functionalized Titanium Dioxide Films
(2018-06-05)
Titanium and its alloys are recognized as acceptable materials for many applications. The properties of titanium dioxide (TiO2) thin films are directly related to the structural characteristics of the material, which can ...