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...

Preparation of double-layer nanoemulsions with controlled release of glucose as prevention of hypoglycemia in diabetic patients

Biomedicine & pharmacotherapy, 2021-06, Vol.138, p.111464-111464, Article 111464

2021

Volltextzugriff (PDF)

Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage

Journal of food measurement & characterization, 2020-10, Vol.14 (5), p.2828-2839

2020

Volltextzugriff (PDF)

Some physical properties of Persian lime (Citrus Latifolia) seeds and physicochemical properties of the seed oil as affected by solvent extraction and cold pressing methods

Journal of food measurement & characterization, 2021-04, Vol.15 (2), p.1169-1178

2021

Volltextzugriff (PDF)

A novel approach for the development of edible oleofoams using double network oleogelation systems

Food chemistry, 2023-11, Vol.426, p.136634-136634, Article 136634

2023

Volltextzugriff (PDF)

An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil

Food Science and Biotechnology, 2018, 27(2), , pp.343-352

2018

Volltextzugriff (PDF)

In Search of Engineered Prokaryotic Chlorophyllases: A Bioinformatics Approach

Biotechnology and Bioprocess Engineering, 2018, 23(5), , pp.507-524

2018

Volltextzugriff (PDF)

Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2021-02, Vol.9 (4), p.433-444

2021

Volltextzugriff (PDF)

Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels

Food hydrocolloids, 2023-01, Vol.134, p.108082, Article 108082

2023

Volltextzugriff (PDF)

Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

European journal of lipid science and technology, 2009-12, Vol.111 (12), p.1212-1220

2009

Volltextzugriff (PDF)

Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates

Food science & technology, 2021-04, Vol.140, p.110765, Article 110765

2021

Volltextzugriff (PDF)

Bioinformatics Evaluation of Plant Chlorophyllase, the Key Enzyme in Chlorophyll Degradation

Applied food biotechnology, 2017-06, Vol.4 (3), p.167-178

2017

Volltextzugriff (PDF)

Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids

Journal of food measurement & characterization, 2015-09, Vol.9 (3), p.281-289

Farmani, Jamshid

2015

Volltextzugriff (PDF)

Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology

Food science & nutrition, 2022-06, Vol.10 (6), p.1908-1920

2022

Volltextzugriff (PDF)

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

Food chemistry, 2022-11, Vol.393, p.133427-133427, Article 133427

2022

Volltextzugriff (PDF)

Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics

International journal of biological macromolecules, 2020-08, Vol.156, p.792-804

2020

Volltextzugriff (PDF)

Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review

Critical reviews in food science and nutrition, 2024-06, Vol.64 (15), p.4977-4994

2024

Volltextzugriff (PDF)

Characterization of Vanaspati Fat Produced in Iran

Journal of the American Oil Chemists' Society, 2015-05, Vol.92 (5), p.709-716

2015

Volltextzugriff (PDF)

Reduced-fat chocolate spreads developed by water-in-oleogel emulsions

Journal of food engineering, 2023-01, Vol.337, p.111233, Article 111233

2023

Volltextzugriff (PDF)

Fabrication of stable oleogel-in-water nanoemulsions with ethyl cellulose nanoparticles

Food science & technology, 2024-11, Vol.211, p.116900, Article 116900

2024

Volltextzugriff (PDF)

Application of palm olein in the production of zero-trans Iranian vanaspati through enzymatic interesterification

European journal of lipid science and technology, 2006-08, Vol.108 (8), p.636-643

2006

Volltextzugriff (PDF)

Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers

Food chemistry, 2022-02, Vol.369, p.130963-130963, Article 130963

2022

Volltextzugriff (PDF)

Fabrication of zein/alginate delivery system for nanofood model based on pumpkin

International journal of biological macromolecules, 2020-12, Vol.165 (Pt B), p.3123-3134

2020

Volltextzugriff (PDF)

Antioxidant peptides: Overview of production, properties, and applications in food systems

Comprehensive reviews in food science and food safety, 2023-01, Vol.22 (1), p.46-106

2023

Volltextzugriff (PDF)

Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake

Journal of the American Oil Chemists' Society, 2023-09, Vol.100 (9), p.743-755

2023

Volltextzugriff (PDF)

Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties

Journal of the American Oil Chemists' Society, 2022-07, Vol.99 (7), p.621-632

2022

Volltextzugriff (PDF)

1 – 25 von 52

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(50)
Mit Volltextzugriff
(50)

Publikationsform

Artikel
(51)
magazinearticle
(1)

Sprache

Erscheinungsjahr

n.n

Thema

Life Sciences & Biomedicine
(45)
Science & Technology
(45)
Food Science & Technology
(40)
Chemistry
(26)
Chemistry, Applied
(16)
Physical Sciences
(16)
Food Science
(15)
Chemistry And Materials Science
(12)
Engineering
(10)
Fatty Acids
(10)
Nutrition & Dietetics
(9)
Original Paper
(8)
Chemistry/food Science
(7)
Oils & Fats
(7)
Biological And Medical Sciences
(6)
Food Industries
(6)
Fundamental And Applied Biological Sciences. Psychology
(6)
Oxidation
(6)
Vegetable Oils
(6)
Antioxidants
(5)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Preparation of double-layer nanoemulsions with controlled release of glucose as prevention of hypoglycemia in diabetic patients

Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage

Some physical properties of Persian lime (Citrus Latifolia) seeds and physicochemical properties of the seed oil as affected by solvent extraction and cold pressing methods

A novel approach for the development of edible oleofoams using double network oleogelation systems

An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil

In Search of Engineered Prokaryotic Chlorophyllases: A Bioinformatics Approach

Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink

Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels

Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates

Bioinformatics Evaluation of Plant Chlorophyllase, the Key Enzyme in Chlorophyll Degradation

Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids

Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics

Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review

Characterization of Vanaspati Fat Produced in Iran

Reduced-fat chocolate spreads developed by water-in-oleogel emulsions

Fabrication of stable oleogel-in-water nanoemulsions with ethyl cellulose nanoparticles

Application of palm olein in the production of zero-trans Iranian vanaspati through enzymatic interesterification

Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers

Fabrication of zein/alginate delivery system for nanofood model based on pumpkin

Antioxidant peptides: Overview of production, properties, and applications in food systems

Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake

Enzyme‐assisted extraction of chicken skin protein hydrolysates and fat: Degree of hydrolysis affects the physicochemical and functional properties

Suchergebnisse filtern