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...

Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel

Food chemistry, 2009-09, Vol.116 (1), p.137-142

2009

Volltextzugriff (PDF)

Layer-By-Layer Assembly of Viral Nanoparticles and Polyelectrolytes: The Film Architecture is Different for Spheres Versus Rods

Chembiochem : a European journal of chemical biology, 2008-07, Vol.9 (10), p.1662-1670

2008

Volltextzugriff (PDF)

The Glass Transition Behavior of the Globular Protein Bovine Serum Albumin

Biophysical journal, 2003-12, Vol.85 (6), p.3943-3950

2003

Volltextzugriff (PDF)

The effect of poly-l-lysine structure on the pH response of polygalacturonic acid-based multilayers

Carbohydrate polymers, 2013-04, Vol.94 (1), p.137-146

2013

Volltextzugriff (PDF)

Environmental Responsiveness of Polygalacturonic Acid-Based Multilayers to Variation of pH

Biomacromolecules, 2011-02, Vol.12 (2), p.359-369

2011

Volltextzugriff (PDF)

The characterisation of polygalacturonic acid-based layer-by-layer deposited films using a quartz crystal microbalance with dissipation monitoring, a dual polarization interferometer and a Fourier-transform infrared spectrometer in attenuated total reflectance mode

Soft matter, 2010-11, Vol.6 (21), p.552-5513

2010

Volltextzugriff (PDF)

Plasticization of a Protein-Based Film by Glycerol: A Spectroscopic, Mechanical, and Thermal Study

Journal of agricultural and food chemistry, 2006-06, Vol.54 (13), p.4611-4616

2006

Volltextzugriff (PDF)

Characterization of Starch from Tubers of Yam Bean (Pachyrhizus ahipa)

Journal of agricultural and food chemistry, 2002-01, Vol.50 (2), p.361-367

2002

Volltextzugriff (PDF)

Characterization of the Rate of Thermally-Induced Aggregation of β-Lactoglobulin and Its Trehalose Mixtures in the Glass State

Biomacromolecules, 2010-11, Vol.11 (11), p.2985-2992

2010

Volltextzugriff (PDF)

Study on α-Amylase Hydrolysis of Potato Amylopectin by a Quartz Crystal Microbalance

Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.1091-1096

2008

Volltextzugriff (PDF)

The Nonequilibrium Phase and Glass Transition Behavior of β-Lactoglobulin

Biophysical journal, 2005-08, Vol.89 (2), p.1227-1236

2005

Volltextzugriff (PDF)

Deposition of Pectin/Poly-l-lysine Multilayers with Pectins of Varying Degrees of Esterification

Biomacromolecules, 2006-02, Vol.7 (2), p.498-506

2006

Volltextzugriff (PDF)

The environmental response and stability of pectin and poly- l-lysine multilayers

Carbohydrate polymers, 2007-11, Vol.70 (4), p.422-429

2007

Volltextzugriff (PDF)

Investigating variables and mechanisms that influence protein integrity in low water content amorphous carbohydrate matrices

Biotechnology progress, 2009-09, Vol.25 (5), p.1217-1227

2009

Volltextzugriff (PDF)

The deposition and stability of pectin/protein and pectin/poly- l-lysine/protein multilayers

Carbohydrate polymers, 2007-11, Vol.70 (4), p.393-405

2007

Volltextzugriff (PDF)

Starch crystal solubility and starch granule gelatinisation

Carbohydrate research, 2005-01, Vol.340 (1), p.107-113

2005

Volltextzugriff (PDF)

Physical Aging of Starch, Maltodextrin, and Maltose

Journal of agricultural and food chemistry, 2005-11, Vol.53 (22), p.8580-8585

2005

Volltextzugriff (PDF)

A calorimetric study of structural relaxation in a maltose glass

Carbohydrate research, 1999-06, Vol.319 (1), p.166-171

1999

Volltextzugriff (PDF)

The Effect of Thermal History on the Maillard Reaction in a Glassy Matrix

Journal of agricultural and food chemistry, 2005-12, Vol.53 (26), p.10213-10218

2005

Volltextzugriff (PDF)

Structural relaxation and physical ageing of starchy materials

Carbohydrate research, 2002-04, Vol.337 (9), p.827-833

2002

Volltextzugriff (PDF)

The effect of chain length and solvent interactions on the dissolution of the B-type crystalline polymorph of amylose in water

Carbohydrate research, 1997-03, Vol.298 (4), p.327-333

1997

Volltextzugriff (PDF)

FORMATION OF CRYSTALLINE COMPLEXES OF AMYLOSE WITH SOME SELECTED FLAVOUR COMPOUNDS

Polish journal of food and nutrition sciences, 2009, Vol.59 (1), p.29-33

2009

Volltextzugriff (PDF)

Formation of thermally induced aggregates of the soya globulin β-conglycinin

Biochimica et biophysica acta, 2001-06, Vol.1547 (2), p.339-350

2001

Volltextzugriff (PDF)

Effect of molecular structure on the conductivity of amorphous carbohydrate–water–KCl mixtures in the supercooled liquid state

Carbohydrate research, 2003-02, Vol.338 (5), p.433-438

2003

Volltextzugriff (PDF)

Dielectric relaxations of small carbohydrate molecules in the liquid and glassy states

Journal of physical chemistry (1952), 1992-06, Vol.96 (13), p.5662-5667

1992

Volltextzugriff (PDF)

1 – 25 von 289

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(235)
Mit Volltextzugriff
(253)

Publikationsform

Sprache

Englisch
(289)
Japanisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(197)
Life Sciences & Biomedicine
(151)
Humans
(93)
Biological And Medical Sciences
(65)
Female
(59)
Physical Sciences
(50)
Medical Sciences
(48)
Male
(39)
Chemistry
(37)
Middle Aged
(35)
Adult
(33)
Risk Factors
(27)
Biochemistry & Molecular Biology
(26)
Aged
(23)
Chemistry, Applied
(23)
Cardiovascular System & Cardiology
(20)
Animals
(19)
Fundamental And Applied Biological Sciences. Psychology
(19)
Chemistry, Organic
(18)
Science & Technology - Other Topics
(16)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Physicochemical characteristics of waxy rice starch influencing the in vitro digestibility of a starch gel

Layer-By-Layer Assembly of Viral Nanoparticles and Polyelectrolytes: The Film Architecture is Different for Spheres Versus Rods

The Glass Transition Behavior of the Globular Protein Bovine Serum Albumin

The effect of poly-l-lysine structure on the pH response of polygalacturonic acid-based multilayers

Environmental Responsiveness of Polygalacturonic Acid-Based Multilayers to Variation of pH

The characterisation of polygalacturonic acid-based layer-by-layer deposited films using a quartz crystal microbalance with dissipation monitoring, a dual polarization interferometer and a Fourier-transform infrared spectrometer in attenuated total reflectance mode

Plasticization of a Protein-Based Film by Glycerol: A Spectroscopic, Mechanical, and Thermal Study

Characterization of Starch from Tubers of Yam Bean (Pachyrhizus ahipa)

Characterization of the Rate of Thermally-Induced Aggregation of β-Lactoglobulin and Its Trehalose Mixtures in the Glass State

Study on α-Amylase Hydrolysis of Potato Amylopectin by a Quartz Crystal Microbalance

The Nonequilibrium Phase and Glass Transition Behavior of β-Lactoglobulin

Deposition of Pectin/Poly-l-lysine Multilayers with Pectins of Varying Degrees of Esterification

The environmental response and stability of pectin and poly- l-lysine multilayers

Investigating variables and mechanisms that influence protein integrity in low water content amorphous carbohydrate matrices

The deposition and stability of pectin/protein and pectin/poly- l-lysine/protein multilayers

Starch crystal solubility and starch granule gelatinisation

Physical Aging of Starch, Maltodextrin, and Maltose

A calorimetric study of structural relaxation in a maltose glass

The Effect of Thermal History on the Maillard Reaction in a Glassy Matrix

Structural relaxation and physical ageing of starchy materials

The effect of chain length and solvent interactions on the dissolution of the B-type crystalline polymorph of amylose in water

FORMATION OF CRYSTALLINE COMPLEXES OF AMYLOSE WITH SOME SELECTED FLAVOUR COMPOUNDS

Formation of thermally induced aggregates of the soya globulin β-conglycinin

Effect of molecular structure on the conductivity of amorphous carbohydrate–water–KCl mixtures in the supercooled liquid state

Dielectric relaxations of small carbohydrate molecules in the liquid and glassy states

Suchergebnisse filtern