Food Materials Science and Engineering: An Overview

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Food structure: Its formation and relationships with other properties.

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P2860

Food Materials Science and Engineering: An Overview

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wetenschappelijk artikel

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наукова стаття, опублікована в серпні 2012

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Food Materials Science and Engineering: An Overview

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Food Materials Science and Engineering: An Overview

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Food Materials Science and Engineering: An Overview

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Food Materials Science and Engineering: An Overview

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Food Materials Science and Engineering: An Overview

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Food Materials Science and Engineering: An Overview

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P1476

Food Materials Science and Engineering: An Overview

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P2093

Bhesh Bhandari

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Yrjö H. Roos

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P2860

Amorphous pharmaceutical solids: preparation, characterization and stabilization.

Hydrocolloid gel particles: formation, characterization, and application.

Superhydrophobic surfaces: from natural to biomimetic to functional.

Protein denaturation by combined effect of shear and air-liquid interface.

Three-dimensional jamming and flows of soft glassy materials.

Antimicrobial effects of a microemulsion and a nanoemulsion on enteric and other pathogens and biofilms.

A novel surfactant nanoemulsion with a unique non-irritant topical antimicrobial activity against bacteria, enveloped viruses and fungi.

Formulation and characterization of polyphenol-loaded lipid nanocapsules.

Rheology of dairy foods that gel, stretch, and fracture.

Preparation and antibacterial activity of chitosan nanoparticles.

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1-25

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scholarly article

P356

10.1002/9781118373903.CH1

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P577

2012-08-06T00:00:00Z

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