UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 56

Sortiert nach

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Food hydrocolloids, 2015-01, Vol.43, p.340-351

2015

Link zum Volltext

Verfügbarkeit prüfen

Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

Food hydrocolloids, 2016-02, Vol.53, p.270-276

2016

Link zum Volltext

Verfügbarkeit prüfen

Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Food chemistry, 2015-03, Vol.171, p.157-167

2015

Link zum Volltext

Verfügbarkeit prüfen

Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutant

PLoS genetics, 2018-08, Vol.14 (8), p.e1007574-e1007574

2018

Link zum Volltext

Verfügbarkeit prüfen

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Food chemistry, 2016-06, Vol.200, p.283-292

2016

Link zum Volltext

Verfügbarkeit prüfen

Synthesis, spectral, antimicrobial, and antifertility studies of tetraaza macrocyclic complexes of tin(II)

Main group metal chemistry, 2013-07, Vol.36 (3), p.101-107

2013

Link zum Volltext

Verfügbarkeit prüfen

Rheology, texture and microstructure of gelatin gels with and without milk proteins

Food hydrocolloids, 2014-03, Vol.35, p.484-493

2014

Link zum Volltext

Verfügbarkeit prüfen

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Food chemistry, 2018-04, Vol.246, p.428-436

2018

Link zum Volltext

Verfügbarkeit prüfen

Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

Food hydrocolloids, 2020-05, Vol.102, p.105552, Article 105552

2020

Link zum Volltext

Verfügbarkeit prüfen

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Food chemistry, 2020-12, Vol.333, p.127538-127538, Article 127538

2020

Link zum Volltext

Verfügbarkeit prüfen

Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology

Food chemistry, 2021-05, Vol.343, p.128413-128413, Article 128413

2021

Link zum Volltext

Verfügbarkeit prüfen

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Food hydrocolloids, 2016-01, Vol.52, p.231-242

2016

Link zum Volltext

Verfügbarkeit prüfen

Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins

Food chemistry, 2020-05, Vol.311, p.125961-125961, Article 125961

2020

Link zum Volltext

Verfügbarkeit prüfen

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Food hydrocolloids, 2018-10, Vol.83, p.97-108

2018

Link zum Volltext

Verfügbarkeit prüfen

Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel

Food chemistry, 2022-01, Vol.367, p.130658-130658, Article 130658

2022

Link zum Volltext

Verfügbarkeit prüfen

Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1470-1478

2024

Link zum Volltext

Verfügbarkeit prüfen

Physico-chemical properties of different forms of bovine lactoferrin

Food chemistry, 2013-12, Vol.141 (3), p.3007-3013

2013

Link zum Volltext

Verfügbarkeit prüfen

Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Carbohydrate polymers, 2017-01, Vol.156, p.294-302

2017

Link zum Volltext

Verfügbarkeit prüfen

Increasing the Production Yield of White Oyster Mushrooms With Pulsed Electric Fields

IEEE transactions on plasma science, 2021-02, Vol.49 (2), p.805-812

2021

Link zum Volltext
IEEE_Xplore

Effect of shearing‐induced lipolysis on foaming properties of milk

Journal of the science of food and agriculture, 2023-08, Vol.103 (11), p.5312-5321

2023

Link zum Volltext

Verfügbarkeit prüfen

Effect of CO2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat

Journal of the American Oil Chemists' Society, 2020-04, Vol.97 (4), p.363-375

2020

Link zum Volltext

Verfügbarkeit prüfen

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

Food chemistry, 2017-12, Vol.237, p.667-676

2017

Link zum Volltext

Verfügbarkeit prüfen

Real-Time Method for Rapid Microbial Assessment of Bovine Milk Treated by Nanosecond Pulsed Electric Field

IEEE transactions on plasma science, 2020-12, Vol.48 (12), p.4221-4227

2020

Link zum Volltext
IEEE_Xplore

Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

Food hydrocolloids, 2015-01, Vol.43, p.165-171

2015

Link zum Volltext

Verfügbarkeit prüfen

Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

Food hydrocolloids, 2015-06, Vol.48, p.38-46

2015

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 56

Suche als RSS-Feed

Aktive Filter

ThemaMale

ThemaPhysical Sciences

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(56)
Mit Volltextzugriff
(56)

Publikationsform

Artikel
(56)

Sprache

Englisch
(56)
Japanisch
(5)

Erscheinungsjahr

n.n

Thema

14 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Enhanced uptake of potassium or glycine betaine or export of cyclic-di-AMP restores osmoresistance in a high cyclic-di-AMP Lactococcus lactis mutant

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Synthesis, spectral, antimicrobial, and antifertility studies of tetraaza macrocyclic complexes of tin(II)

Rheology, texture and microstructure of gelatin gels with and without milk proteins

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel

Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons

Physico-chemical properties of different forms of bovine lactoferrin

Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Increasing the Production Yield of White Oyster Mushrooms With Pulsed Electric Fields

Effect of shearing‐induced lipolysis on foaming properties of milk

Effect of CO2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

Real-Time Method for Rapid Microbial Assessment of Bovine Milk Treated by Nanosecond Pulsed Electric Field

Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures

Aktive Filter

Suchergebnisse filtern