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Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions
Online Contents | 2006| -
Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions
British Library Online Contents | 2006| -
Comparative Study on the Ability of Different Oleogelators to Structure Sunflower Oil
Springer Verlag | 2020| -
Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability
Free accessSpringer Verlag | 2020| -
Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods
Springer Verlag | 2020| -
Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR
Free accessSpringer Verlag | 2020|
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