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Food Biophysics
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Springer-Verlag
Homepage URLs
http://www.metapress.com/content/119976/ |
https://link.springer.com/journal/11483 |
Example Publications
Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering
Anisa Heck, Stefan Nöbel, Bernd Hitzmann, Jörg Hinrichs
2021
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Food Biophysics
doi:10.1007/s11483-021-09665-z
Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin
Mar Vall-llosera, Flemming Jessen, Pauline Henriet, Rodolphe Marie, Mastaneh Jahromi, Jens J. Sloth, Mohammad Amin Mohammadifar, Heidi Olander Petersen, Bo Munk Jørgensen, Federico Casanova
2020
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Food Biophysics
doi:10.1007/s11483-020-09655-7
Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes
R. G. M. van der Sman, J. Williams, J. R. Bows
2020
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Food Biophysics
doi:10.1007/s11483-020-09652-w
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems
Rodrigo González-Ortega, Luka Šturm, Mihaela Skrt, Carla Daniela Di Mattia, Paola Pittia, Nataša Poklar Ulrih
2020
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Food Biophysics
doi:10.1007/s11483-020-09650-y
Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides
Laixin Dai, Rashmi Shivananda, Jörg Hinrichs, Jochen Weiss
2020
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Food Biophysics
doi:10.1007/s11483-020-09630-2