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Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate
[2009]
Krstonošić, Veljko 






Complex coacervation in gelatin/sodium caseinate mixtures
[2014]
Fraj, Jadranka 






Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour
[2010]
Torbica, Aleksandra 





Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
[2016]
Bučko, Sandra 









Emulsifying properties of hemp proteins: effect of isolation technique
[2019]
Dapčević Hadnađev, Tamara 







Low-pressure plasma modification of the rheological properties of tapioca starch [2022]
Zhang, Kexin; Zhang, Zhihang; Zhao, Ming; Milosavljević, Vladimir

Amyloid-like aggregation influenced by lead(II) and cadmium(II) ions in hen egg white ovalbumin
[2023]
Mijin, Nemanja 











Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution
[2011]
Krstonošić, Veljko 





Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths
[2018]
Dapčević Hadnađev, Tamara 



Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
[2013]
Dapcević-Hadnadev, Tamara 











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