UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Alginate/chitosan nanoparticles for encapsulation and controlled release of vitamin B2

International journal of biological macromolecules, 2014-11, Vol.71, p.141-146

2014

Volltextzugriff (PDF)

Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae

Food hydrocolloids, 2012, Vol.27 (2), p.287-292

2012

Volltextzugriff (PDF)

Development of Chitosan-Based Surfaces to Prevent Single- and Dual-Species Biofilms of Staphylococcus aureus and Pseudomonas aeruginosa

Molecules (Basel, Switzerland), 2021-07, Vol.26 (14), p.4378

2021

Volltextzugriff (PDF)

The Effect of Molecular Weight on the Antimicrobial Activity of Chitosan from Loligo opalescens for Food Packaging Applications

Marine drugs, 2021-07, Vol.19 (7), p.384

2021

Volltextzugriff (PDF)

Assessment of the Antibiofilm Performance of Chitosan-Based Surfaces in Marine Environments

International journal of molecular sciences, 2022-11, Vol.23 (23), p.14647

2022

Volltextzugriff (PDF)

Multilayer Film Comprising Polybutylene Adipate Terephthalate and Cellulose Nanocrystals with High Barrier and Compostable Properties

Polymers, 2024-07, Vol.16 (15), p.2095

2024

Volltextzugriff (PDF)

Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films' Properties

Foods, 2021-06, Vol.10 (7), p.1512

2021

Volltextzugriff (PDF)

Protein-Based Nanostructures for Food Applications

Gels, 2019-02, Vol.5 (1), p.9

2019

Volltextzugriff (PDF)

Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity

Food engineering reviews, 2015-12, Vol.7 (4), p.491-513

2015

Volltextzugriff (PDF)

Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds

Journal of food engineering, 2016-07, Vol.180, p.110-119

2016

Volltextzugriff (PDF)

Chitosan/fucoidan multilayer nanocapsules as a vehicle for controlled release of bioactive compounds

Carbohydrate polymers, 2015-01, Vol.115, p.1-9

2015

Volltextzugriff (PDF)

Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

Food hydrocolloids, 2012-12, Vol.29 (2), p.280-289

2012

Volltextzugriff (PDF)

Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility

Food hydrocolloids, 2016-10, Vol.60, p.109-118

2016

Volltextzugriff (PDF)

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Food hydrocolloids, 2013-12, Vol.33 (2), p.199-206

2013

Volltextzugriff (PDF)

Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile

Food research international, 2016-12, Vol.90, p.16-24

2016

Volltextzugriff (PDF)

Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight

Journal of food engineering, 2011-09, Vol.106 (2), p.111-118

2011

Volltextzugriff (PDF)

Hollow chitosan/alginate nanocapsules for bioactive compound delivery

International journal of biological macromolecules, 2015-08, Vol.79, p.95-102

2015

Volltextzugriff (PDF)

In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures

Food hydrocolloids, 2016-07, Vol.58, p.89-97

2016

Volltextzugriff (PDF)

Protein-based structures for food applications: from macro to nanoscale

Frontiers in sustainable food systems, 2018-11, Vol.2

2018

Volltextzugriff (PDF)

Use of electrospinning to develop antimicrobial biodegradable multilayer systems: encapsulation of cinnamaldehyde and their physicochemical characterization

Food and bioprocess technology, 2016-11, Vol.9 (11), p.1874-1884

2016

Volltextzugriff (PDF)

Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids

Food & function, 2020-03, Vol.11 (3), p.1966-1981

2020

Volltextzugriff (PDF)

Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil

Journal of food engineering, 2012-05, Vol.110 (2), p.190-199

2012

Volltextzugriff (PDF)

Biocomposite films based on κ-carrageenan/locust bean gum blends and clays : physical and antimicrobial properties

Food and bioprocess technology, 2013-08, Vol.6 (8), p.2081-2092

2013

Volltextzugriff (PDF)

Physical characterisation of an alginate/lysozyme nano-laminate coating and its evaluation on ‘coalho’ cheese shelf life

Food and bioprocess technology, 2014-04, Vol.7 (4), p.1088-1098

2014

Volltextzugriff (PDF)

Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants

Food & function, 2020-01, Vol.11 (1), p.35-317

2020

Volltextzugriff (PDF)

1 – 25 von 129

Suche als RSS-Feed

Aktive Filter

PublikationsformBuchkapitel

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(118)
Mit Volltextzugriff
(121)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(93)
Life Sciences & Biomedicine
(80)
Food Science & Technology
(33)
Humans
(31)
Chemistry
(25)
Physical Sciences
(21)
Familial Hypercholesterolemia
(20)
Female
(20)
Male
(20)
Adult
(17)
Cardiovascular System & Cardiology
(17)
Adolescent
(15)
Biochemistry & Molecular Biology
(15)
Chemistry, Applied
(15)
Hyperlipoproteinemia Type Ii - Genetics
(15)
Middle Aged
(15)
Cholesterol
(13)
Mutation
(13)
Cardiac & Cardiovascular Systems
(12)
Portugal
(12)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(4)
... seit 90 Tagen
(9)

Menü

Weitere Dienste

Einstellungen

Alginate/chitosan nanoparticles for encapsulation and controlled release of vitamin B2

Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae

Development of Chitosan-Based Surfaces to Prevent Single- and Dual-Species Biofilms of Staphylococcus aureus and Pseudomonas aeruginosa

The Effect of Molecular Weight on the Antimicrobial Activity of Chitosan from Loligo opalescens for Food Packaging Applications

Assessment of the Antibiofilm Performance of Chitosan-Based Surfaces in Marine Environments

Multilayer Film Comprising Polybutylene Adipate Terephthalate and Cellulose Nanocrystals with High Barrier and Compostable Properties

Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films' Properties

Protein-Based Nanostructures for Food Applications

Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity

Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds

Chitosan/fucoidan multilayer nanocapsules as a vehicle for controlled release of bioactive compounds

Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile

Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight

Hollow chitosan/alginate nanocapsules for bioactive compound delivery

In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures

Protein-based structures for food applications: from macro to nanoscale

Use of electrospinning to develop antimicrobial biodegradable multilayer systems: encapsulation of cinnamaldehyde and their physicochemical characterization

Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids

Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil

Biocomposite films based on κ-carrageenan/locust bean gum blends and clays : physical and antimicrobial properties

Physical characterisation of an alginate/lysozyme nano-laminate coating and its evaluation on ‘coalho’ cheese shelf life

Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants

Aktive Filter

Suchergebnisse filtern