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1.
Bovine milk ß-casein: Structure, properties, isolation, and targeted application of isolated products.
Compr Rev Food Sci Food Saf
; 23(2): e13311, 2024 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-38445543
2.
Effects of antioxidants on the stability of ß-Carotene in O/W emulsions stabilized by Gum Arabic.
J Food Sci Technol
; 52(6): 3300-11, 2015 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-26028711
3.
W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus.
Int J Biol Macromol
; 232: 123477, 2023 Mar 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-36731705
4.
Oleic acid as a protein ligand improving intestinal absorption and ocular benefit of fucoxanthin in water through protein-based encapsulation.
Food Funct
; 10(7): 4381-4395, 2019 Jul 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-31282516
5.
Corrigendum to "W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus" [Int. J. Biol. Macromol. 232C (2023) 123477].
Int J Biol Macromol
; 242(Pt 1): 125047, 2023 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37263822
6.
Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan.
J Agric Food Chem
; 58(15): 8604-11, 2010 Aug 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-20681649
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