相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties
Diego Fernando Roa-Acosta et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Rapid detection of pure coconut oil adulteration with fried coconut oil using ATR-FTIR spectroscopy coupled with multivariate regression modelling
Amit et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Edible gelatin-based nanofibres loaded with oil encapsulating high-oleic palm oil emulsions
Leidy Ricaurte et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)
Characterization and physical properties of electrospun gelatin nanofibrous films by incorporation of nano-hydroxyapatite
Lingli Deng et al.
FOOD HYDROCOLLOIDS (2020)
Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications
Chang Liu et al.
FOOD PACKAGING AND SHELF LIFE (2020)
Differences in cytotoxicity of lung epithelial cells exposed to titanium dioxide nanofibers and nanoparticles: Comparison of air-liquid interface and submerged cell cultures
Estefany Medina-Reyes et al.
TOXICOLOGY IN VITRO (2020)
Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations
Ricaurte Leidy et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR
Samar Daoud et al.
FOOD CHEMISTRY (2019)
Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions
Cen Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin
N. Riquelme et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Nano- and micro-mechanical properties of wheat grain by atomic force microscopy (AFM) and nano-indentation (IIT) and their relationship with the mechanical properties evaluated by uniaxial compression test
Gabriela Noel Barrer et al.
JOURNAL OF CEREAL SCIENCE (2019)
Atomic Force microscopy techniques to investigate activated food packaging materials
Francesco Marinello et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Synthesis and mechanical properties characterization of multiferroic BiFeO3-CoFe2O4 composite nanofibers
Feng An et al.
CERAMICS INTERNATIONAL (2018)
Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions
Leidy Ricaurte et al.
FOOD CHEMISTRY (2018)
Encapsulation of red palm oil in carboxymethyl sago cellulose beads by emulsification and vibration technology: Physicochemical characterization and & IT;in vitro & IT; digestion
Thenapakiam Sathasivam et al.
JOURNAL OF FOOD ENGINEERING (2018)
Asperity level tribological investigation of automotive bore material and coatings
J. Umer et al.
TRIBOLOGY INTERNATIONAL (2018)
Nanostructure of electrospun collagen: Do electrospun collagen fibers form native structures?
Katie H. Sizeland et al.
MATERIALIA (2018)
Potential of microencapsulation through emulsion-electrospraying to improve the bioaccesibility of β-carotene
Laura G. Gomez-Mascaraque et al.
FOOD HYDROCOLLOIDS (2017)
Quantifying receptor trafficking and colocalization with confocal microscopy
Jeremy A. Pike et al.
METHODS (2017)
Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)
Ricaurte Leidy et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability
Pedro J. Garcia-Moreno et al.
JOURNAL OF FOOD ENGINEERING (2016)
AFM-based mechanical characterization of single nanofibres
Benedikt R. Neugirg et al.
NANOSCALE (2016)
Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins
Iman Katouzian et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Fluorescence microscopy colocalization of lipid-nucleic acid nanoparticles with wildtype and mutant Rab5-GFP: A platform for investigating early endosomal events
Ramsey N. Majzoub et al.
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES (2015)
Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils
Laura Salvia-Trujillo et al.
FOOD HYDROCOLLOIDS (2015)
Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment
Mariana-Atena Poiana et al.
OPEN CHEMISTRY (2015)
Three-factor response surface optimization of nano-emulsion formation using a microfluidizer
Saeed Sadeghpour Galooyak et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Nanomechanical properties of poly(L-lactide) nanofibers after deformation
Jundong Shao et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2014)
Food-grade electrospinning of proteins (Reprinted from Innovative Food Science and Emerging Technologies, vol 20, pg 269-275, 2013)
M. Nieuwland et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
The use of FTIR spectroscopy in combination with chemometrics for the authentication of red fruit (Pandanus conoideus Lam) oil from sunflower and palm oils
Abdul Rohman et al.
FOOD BIOSCIENCE (2014)
Nano-JKR force curve method overcomes challenges of surface detection and adhesion for nanoindentation of a compliant polymer in air and water
Donna M. Ebenstein
JOURNAL OF MATERIALS RESEARCH (2011)
Multi-Image Colocalization and Its Statistical Significance
Patrick A. Fletcher et al.
BIOPHYSICAL JOURNAL (2010)
Nanoencapsulation: A New Trend in Food Engineering Processing
Maria Ximena Quintanilla-Carvajal et al.
FOOD ENGINEERING REVIEWS (2010)
Fourier transform infrared spectroscopic analysis of protein secondary structures
Jilie Kong et al.
ACTA BIOCHIMICA ET BIOPHYSICA SINICA (2007)
Nanoindentation of polydimethylsiloxane elastomers: Effect of crosslinking, work of adhesion, and fluid environment on elastic modulus
F Carrillo et al.
JOURNAL OF MATERIALS RESEARCH (2005)