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Refinado por: Nome da Publicação: Food Hydrocolloids remover
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Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion
Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion
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Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion

Wang, Xin ; Ye, Aiqian ; Dave, Anant ; Singh, Harjinder

Food hydrocolloids, 2022-03, Vol.124, p.107311, Article 107311 [Periódico revisado por pares]

Elsevier Ltd

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2
On the complexation of whey proteins
On the complexation of whey proteins
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On the complexation of whey proteins

Lariani Aparecida Delboni Fernando Luís Barroso da Silva

Food Hydrocolloids Amsterdam v. 55, p. 89-99, 2016

Amsterdam 2016

Localização: FCFRP - Fac. Ciên. Farm. Ribeirão Preto    (pcd 2798937 Estantes Deslizantes )(Acessar)

3
Identification of the coagulation properties of Chinese Holstein bovine milk: Effects of milk compositions, milk protein polymorphism, and phosphorylation levels on milk coagulation ability
Identification of the coagulation properties of Chinese Holstein bovine milk: Effects of milk compositions, milk protein polymorphism, and phosphorylation levels on milk coagulation ability
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Identification of the coagulation properties of Chinese Holstein bovine milk: Effects of milk compositions, milk protein polymorphism, and phosphorylation levels on milk coagulation ability

Zhang, Wenyuan ; Zheng, Sifan ; Gao, Peng ; Ren, Qing ; Zhang, Yumeng ; Chen, Baorong ; Hettinga, Kasper ; Pang, Xiaoyang ; Lv, Jiaping ; Zhang, Shuwen

Food hydrocolloids, 2023-12, Vol.145, p.109112, Article 109112 [Periódico revisado por pares]

Elsevier Ltd

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4
Milk mimicry – Triglyceride mixtures that mimic lipid structuring during the digestion of bovine and human milk
Milk mimicry – Triglyceride mixtures that mimic lipid structuring during the digestion of bovine and human milk
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Milk mimicry – Triglyceride mixtures that mimic lipid structuring during the digestion of bovine and human milk

Clulow, Andrew J. ; Salim, Malinda ; Hawley, Adrian ; Boyd, Ben J.

Food hydrocolloids, 2021-01, Vol.110, p.106126, Article 106126 [Periódico revisado por pares]

Elsevier Ltd

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5
Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules
Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules
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Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules

Berton, Amélie ; Rouvellac, Stéphanie ; Robert, Benoit ; Rousseau, Florence ; Lopez, Christelle ; Crenon, Isabelle

Food hydrocolloids, 2012-10, Vol.29 (1), p.123-134 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk
Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk
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Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk

Mulet-Cabero, Ana-Isabel ; Mackie, Alan R. ; Wilde, Peter J. ; Fenelon, Mark A. ; Brodkorb, André

Food hydrocolloids, 2019-01, Vol.86, p.172-183 [Periódico revisado por pares]

Elsevier Ltd

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7
Rheological and microstructural characterisation of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 1. Effect of protein content
Rheological and microstructural characterisation of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 1. Effect of protein content
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Rheological and microstructural characterisation of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 1. Effect of protein content

Li, Zhao ; Li, Tingting ; Zhao, Meng ; Cui, Bo ; Hemar, Yacine

Food hydrocolloids, 2023-07, Vol.140, p.108608, Article 108608 [Periódico revisado por pares]

Elsevier Ltd

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8
Nature's complex emulsion: The fat globules of milk
Nature's complex emulsion: The fat globules of milk
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Nature's complex emulsion: The fat globules of milk

Singh, Harjinder ; Gallier, Sophie

Food hydrocolloids, 2017-07, Vol.68, p.81-89 [Periódico revisado por pares]

Elsevier Ltd

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9
The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments
The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments
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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Ben-Harb, S. ; Panouillé, M. ; Huc-Mathis, D. ; Moulin, G. ; Saint-Eve, A. ; Irlinger, F. ; Bonnarme, P. ; Michon, C. ; Souchon, I.

Food hydrocolloids, 2018-04, Vol.77, p.75-84 [Periódico revisado por pares]

Elsevier Ltd

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10
Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins
Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins
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Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins

Lajnaf, Roua ; Picart-Palmade, Laetitia ; Attia, Hamadi ; Marchesseau, Sylvie ; Ayadi, M.A.

Food hydrocolloids, 2022-05, Vol.126, p.107470, Article 107470 [Periódico revisado por pares]

Elsevier Ltd

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Deste Autor:

  1. Delboni, L
  2. Silva, F

Neste Assunto:

  1. Chemistry, Applied
  2. Life Sciences & Biomedicine
  3. Physical Sciences
  4. Food Science & Technology
  5. Chemistry

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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