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- 2011
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Mark
Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
(
- Contribution to journal › Article
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Mark
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases
(
- Contribution to journal › Article
-
Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
(
- Contribution to journal › Article
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Mark
Influence of dehulling pretreatment on physicochemical properties of Gleditsia sinensis Lam. gum
(
- Contribution to journal › Article
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Mark
Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
(
- Contribution to journal › Article
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Mark
Co-adsorption of beta-casein and calcium phosphate nanoclusters (CPN) at hydrophilic and hydrophobic solid-solution interfaces studied by neutron reflectometry
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2010
-
Mark
Antiproliferative effects of sea buckthorn (Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines
(
- Contribution to journal › Article
- 2008
-
Mark
Effect of colloidal structures on the stability of five flavonoids with different hydrophilicity
(
- Contribution to journal › Article
- 2007
-
Mark
Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM
(
- Contribution to journal › Article
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Mark
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
(
- Contribution to journal › Article
- 2006
-
Mark
Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering
(
- Contribution to journal › Article
-
Mark
Discussion session on food gels
(
- Contribution to journal › Debate/Note/Editorial
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Mark
Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid
(
- Contribution to journal › Article