Publisher： Springer Publishing Company
Founded in： 2006
Total resources： 6
E-ISSN： 1557-1866
ISSN： 1557-1858
Subject： TS2 food industry
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Food Biophysics
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Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity
By Potes Naritchaya,Kerry Joseph,Roos Yrjö in (2014)
Food Biophysics , Vol. 9, Iss. 1, 2014-03 , pp.
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Food Biophysics , Vol. 9, Iss. 1, 2014-03 , pp.Physical Property Changes in Raw and Roasted Almonds during Gastric Digestion In vivo and In vitro
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Food Biophysics , Vol. 9, Iss. 1, 2014-03 , pp.Moisture Sorption Isotherms of Broccoli Interpreted with the Flory-Huggins Free Volume Theory
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Food Biophysics , Vol. 9, Iss. 1, 2014-03 , pp.Water Distribution in Bacterial Spores: A Key Factor in Heat Resistance
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Food Biophysics , Vol. 9, Iss. 1, 2014-03 , pp.Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes
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