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| engineering (6) |
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| Control of texture of cold-set gels through programmed bacterial acidification | | International dairy journal |
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| Structural properties of stirred yoghurt as influenced by whey proteins | | Lebensmittel-Wissenschaft |
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| Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering | | Journal of food engineering |
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| The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling | | Journal of food engineering |
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| equipment (5) |
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| How hygiene happens: physics and chemistry of cleaning | | International journal of dairy technology |
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| The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling | | Journal of food engineering |
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| Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure | | Journal of cereal science |
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| Protein-calcium phosphate interactions in fouling of modified stainless-steel surfaces by simulated milk | | International dairy journal |
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| materials science (37) |
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| Structural modifications of sugar beet pectin and the relationship of structure to functionality | | Food hydrocolloids |
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| Fundamental studies on the structural functionality of whey protein isolate in the presence of small polyhydroxyl compounds as co-solute | | Food chemistry |
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| Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams | | Food hydrocolloids |
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| Effect of ultraviolet processing on selected properties of egg white | | Food chemistry |
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| methodology (75) |
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| Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi | | Food hydrocolloids |
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| Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone | | Food chemistry |
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| Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment | | Food chemistry |
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| Characterization of protein aggregates following a heating and freezing process | | Food research international |
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| research (7) |
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| Two-Staged Temperature and Agitation Strategy for the Production of Transglutaminase from a Streptomyces sp. Isolated from Brazilian Soils | | Applied biochemistry and biotechnology |
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| In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion | | Food chemistry |
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| Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters | | Food and bioprocess technology |
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| Depletion flocculation effects in egg-based model salad dressing emulsions | | Food hydrocolloids |
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| support systems and models (20) |
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| The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan | | Food biophysics |
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| Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature | | Meat science |
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| How hygiene happens: physics and chemistry of cleaning | | International journal of dairy technology |
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| Mechanical behaviour of corn flour and starch-zein based materials in the glassy state: A matrix-particle interpretation | | Carbohydrate polymers |
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| technology (137) |
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| Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi | | Food hydrocolloids |
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| Structural modifications of sugar beet pectin and the relationship of structure to functionality | | Food hydrocolloids |
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| Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone | | Food chemistry |
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| Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese | | Dairy science and technology |
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