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There are 2940 results for: content related to: Rheological, gelling and emulsifying properties of a glycosylated and cross-linked caseinate generated by transglutaminase

  1. Biocompatibility and in vivo evaluation of oligochitosans as cationic modifiers of alginate/Ca microcapsules

    Journal of Biomedical Materials Research Part A

    Volume 91A, Issue 4, 15 December 2009, Pages: 1119–1130, Maria De Castro, Gorka Orive, Rosa M. Hernández, Artur Bartkowiak, W. Brylak and José L. Pedraz

    Version of Record online : 14 JAN 2009, DOI: 10.1002/jbm.a.32270

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    The effect of selected parameters of formation on properties of alginate/Ca2+/oligochitosan capsules

    Journal of Chemical Technology and Biotechnology

    Volume 81, Issue 4, April 2006, Pages: 511–518, Artur Bartkowiak, Sławomir Lisiecki, Gorka Orive and Jose Luis Pedraz

    Version of Record online : 27 MAR 2006, DOI: 10.1002/jctb.1523

  3. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  4. Biocompatible oligochitosans as cationic modifiers of alginate/Ca microcapsules

    Journal of Biomedical Materials Research Part B: Applied Biomaterials

    Volume 74B, Issue 1, July 2005, Pages: 429–439, G. Orive, A. Bartkowiak, S. Lisiecki, M. De Castro, R. M. Hernández, A. R. Gascòn and J. L. Pedraz

    Version of Record online : 20 MAY 2005, DOI: 10.1002/jbm.b.30146

  5. Synergistic effect of oligochitosan and silicon on inhibition of Monilinia fructicola infections

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 4, 15 March 2010, Pages: 630–634, Lingyu Yang, Pan Zhao, Li Wang, Itoolwa Filippus and Xianghong Meng

    Version of Record online : 25 JAN 2010, DOI: 10.1002/jsfa.3860

  6. Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1992–2000, Nadia Innocente, Giulia Marchesini and Marialuisa Biasutti

    Version of Record online : 4 APR 2014, DOI: 10.1111/ijfs.12520

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    Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1530–1543, Adela Mora-Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. Farrell Jr

    Version of Record online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  8. Effects of chitosan and oligochitosan on development and mitochondrial function of Rhizopus stolonifer

    Journal of Basic Microbiology

    Volume 54, Issue S1, July 2014, Pages: S42–S49, Leobarda Robles-Martínez, María Guadalupe Guerra-Sánchez, Ana Niurka Hernández-Lauzardo, Juan Pablo Pardo and Miguel Gerardo Velázquez-del Valle

    Version of Record online : 28 APR 2014, DOI: 10.1002/jobm.201300790

  9. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  10. Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  11. Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  12. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  13. Functional properties of limited hydrolysed cross-linked casein–gelatin composites

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 260–266, Wen-Wen Sheng and Xin-Huai Zhao

    Version of Record online : 21 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03182.x

  14. Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances

    International Journal of Food Science & Technology

    Vassilios Raikos and Viren Ranawana

    Version of Record online : 3 OCT 2016, DOI: 10.1111/ijfs.13272

  15. Self-assembled copper-capillary alginate gel scaffolds with oligochitosan support embryonic stem cell growth

    Journal of Biomedical Materials Research Part A

    Volume 79A, Issue 2, November 2006, Pages: 440–450, Bradley J. Willenberg, Takashi Hamazaki, Fan-Wei Meng, Naohiro Terada and Christopher Batich

    Version of Record online : 29 AUG 2006, DOI: 10.1002/jbm.a.30942

  16. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1731–1743, Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159

  17. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  18. Comparing the efficiency of different food-grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions: influence of emulsifier concentration and storage time

    International Journal of Food Science & Technology

    Vassilios Raikos, Garry Duthie and Viren Ranawana

    Version of Record online : 18 OCT 2016, DOI: 10.1111/ijfs.13286

  19. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1967–1978, Javier Castro-Rosas, Andres M. Cruz-Galvez, Carlos Alberto Gomez-Aldapa, Reyna N. Falfan-Cortes, Fabiola Araceli Guzman-Ortiz and Maria Luisa Rodríguez-Marín

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13183

  20. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781