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Online Contents   Adler-Nissen, J.   Krochta, J.M.   Auswahl aufheben

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issn:(0022-1147)

  1.  

    Thermoplastic Processing of Proteins for Film Formation-A Review

    Hernandez-Izquierdo, V.M. / Krochta, J.M. | Online Contents | 2008
  2.  

    Coating of Peanuts with Edible Whey Protein Film Containing α-Tocopherol and Ascorbyl Palmitate

    Han, J.H. / Hwang, H.-M. / Min, S. et al. | Online Contents | 2008
  3.  

    Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles

    demoura, M.R. / Avena-Bustillos, R.J. / Mchugh, T.H. et al. | Online Contents | 2008
  4.  

    Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures

    Hernandez-Izquierdo, V.M. / Reid, D.S. / Mchugh, T.H. et al. | Online Contents | 2008
  5.  

    Physical Properties of Whey Protein Coating Solutions and Films Containing Antioxidants

    Han, J.H. / Krochta, J.M. | Online Contents | 2007
  6.  

    Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut Surfaces

    Lin, S.-Y. / Krochta, J.M. | Online Contents | 2006
  7.  

    Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut Surfaces

    Lin, S.-Y. / Krochta, J.M. | Online Contents | 2006
  8.  

    Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut Surfaces

    Lin, S.-Y. / Krochta, J.M. | Online Contents | 2006
  9.  

    M Food Microbiology and Safety - Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto-ferrin Hydrolysate, and Lactoperoxidase Systems

    Min, S. / Krochta, J.M. | Online Contents | 2005
  10.  

    E Food Engineering and Physical Properties - Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

    Pedersen, L. / Kaack, K. / Bergsøe, M.N. et al. | Online Contents | 2005

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