Erscheinungsjahr
Datenquelle
Lizenz
Sprache
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Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability
British Library Online Contents | 2018| -
Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of -Carotene: A Comparison of Low-Fat and High-Fat Samples
British Library Online Contents | 2017| -
Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides
British Library Online Contents | 2016| -
Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability
British Library Online Contents | 2015| -
Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch
British Library Online Contents | 2011| -
Biopolymer Nanoparticles from Heat-Treated Electrostatic Protein-Polysaccharide Complexes: Factors Affecting Particle Characteristics
British Library Online Contents | 2010| -
Influence of Droplet Charge on the Chemical Stability of Citral in Oil-in-Water Emulsions
British Library Online Contents | 2010| -
Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components
British Library Online Contents | 2010| -
Core-Shell Biopolymer Nanoparticles Produced by Electrostatic Deposition of Beet Pectin onto Heat-Denatured b-Lactoglobulin Aggregates
British Library Online Contents | 2008| -
Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan
British Library Online Contents | 2008| -
Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate
British Library Online Contents | 2007| -
Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene
British Library Online Contents | 2008| -
Emulsion-Based Delivery Systems for Lipophilic Bioactive Components
British Library Online Contents | 2007| -
Symposium 1 Part 2: The Food Chain-Soils for Sustaining Global Food Production
British Library Online Contents | 2004| -
Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part B)
British Library Online Contents | 2004| -
Symposium 1 Part 2: The Food Chain-Soils for Sustaining Global Food Production
British Library Conference Proceedings | 2004| -
Physical Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential omega-3 Fatty Acid Delivery Systems (Part A)
British Library Online Contents | 2004| -
Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions
British Library Online Contents | 2003| -
Physical Stability of Spray-Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions
British Library Online Contents | 2002|
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