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1.
Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar.
Molecules
; 27(4)2022 Feb 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-35208978
2.
Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one.
Food Res Int
; 155: 111060, 2022 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-35400438
3.
Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing.
Front Nutr
; 5: 130, 2018.
Artículo
en Inglés
| MEDLINE | ID: mdl-30705883
4.
Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt.
Food Chem
; 239: 742-750, 2018 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28873630
5.
The foaming properties of camel and bovine whey: The impact of pH and heat treatment.
Food Chem
; 240: 295-303, 2018 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28946275
6.
The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk.
Colloids Surf B Biointerfaces
; 156: 55-61, 2017 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28505507
7.
Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface.
Colloids Surf B Biointerfaces
; 151: 287-294, 2017 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28038415
8.
UHPH-processed O/W submicron emulsions stabilised with a lipid-based surfactant: physicochemical characteristics and behaviour on in vitro TC7-cell monolayers and ex vivo pig's ear skin.
Colloids Surf B Biointerfaces
; 116: 237-46, 2014 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-24480065
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