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1.
Application Research for Fusion Model of Pseudolabel and Cross Network.
Comput Intell Neurosci
; 2022: 9986611, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35634050
2.
Structural design approaches for creating fat droplet and starch granule mimetics.
Food Funct
; 8(2): 498-510, 2017 Feb 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-27501417
3.
Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin.
Food Res Int
; 78: 177-185, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-28433279
4.
Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers.
Food Res Int
; 76(Pt 3): 777-786, 2015 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28455063
5.
Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability.
Food Res Int
; 78: 18-26, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-28433280
6.
Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation.
J Phys Condens Matter
; 26(46): 464104, 2014 Nov 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-25347281
7.
Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions.
Food Chem
; 141(4): 3393-401, 2013 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23993498
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