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Food biophysics

SCIEI

中文名称：食品生物物理学

ISSN：1557-1858
出版周期：Quarterly

发文量：536

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1.Reaction Kinetics of the Invertase from Yeast (S. Cerevisiae)

机译：酵母中转化酶的反应动力学
- 作者：Sistla Srinivas;Purnima Kaul Tiku
- 期刊名称：《Food biophysics》 | 2014年第2期
- Invertase;
- Sucrose;
- Glucose oxidase;
- Peroxidase;
- Stopped flow;
- Circular dichroism;
2.Formation and Functional Attributes of Canola Protein Isolate-Gum Arabic Electrostatic Complexes

机译：菜籽油分离蛋白-阿拉伯胶静电复合物的形成和功能属性
- 作者：Andrea K. Stone;Anzhelika Teymurova;Michael T. Nickerson
- 期刊名称：《Food biophysics》 | 2014年第3期
- Complex coacervation;
- Canola protein isolate;
- Gum Arabic;
- Solubility;
- Foaming;
- Emulsions;
- Rheology;
3.Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography

机译：X射线显微断层摄影术测定两种谷物食品泡沫的细胞结构
- 作者：Sylvie Chevallier;Anne-Laure Reguerre;Alain Le Bail;Guy Delia Valle
- 期刊名称：《Food biophysics》 | 2014年第3期
- Cell size;
- Porosity;
- Resolution;
- Starch;
- X-ray micro-tomography;
4.Effect of Longan Seed Extract and BHT on Physical and Chemical Properties of Gelatin Based Film

机译：龙眼籽提取物和BHT对明胶膜理化性质的影响
- 作者：Chaluntorn Vichasilp;Samart Sai-Ut;Soottawat Benjakul;Saroat Rawdkuen
- 期刊名称：《Food biophysics》 | 2014年第3期
- Antioxidant;
- Fish skin;
- Gelatin film;
- Longan seed extract;
- BHT;
5.Multiple Effects of Viscosity, Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions

机译：粘度，水活度和玻璃化转变温度对二元和三元碳水化合物溶液中过氧化物酶活性的多重影响
- 作者：Lilia Neri;Paola Pittia;Carla Daniela Di Mattia;Gianni Bertolo;Dino Mastrocola;Giampiero Sacchetti
- 期刊名称：《Food biophysics》 | 2014年第3期
- Enzyme activity;
- Horseradish peroxidase;
- Glucose;
- Maltose;
- Trehalose Maltodextrin;
- Water activity;
- Viscosity;
- Glass transition;
6.Kinetics Study with Rigorous Nonlinear Methods for Thermal Decomposition of Polysaccharide Iron Complex

机译：严格的非线性方法对多糖铁配合物进行热分解的动力学研究
- 作者：Yingheng Huang;Yao Xia;Sen Liao;Zhipeng Chen;Zhangfa Tong;Yu Li;Qiwei Long
- 期刊名称：《Food biophysics》 | 2014年第3期
- Thermogravimetric analysis;
- Kinetic analysis;
- Nonlinear model-fitting method;
- Polysaccharide iron complex;
- Food additives;
7.Gastric pH Distribution and Mixing of Soft and Rigid Food Particles in the Stomach using a Dual-Marker Technique

机译：胃液pH值分布和胃中软硬质食品颗粒混合的双重标记技术
- 作者：Gail M. Bornhorst;Shane M. Rutherfurd;Maxine J. Roman;Betty J. Burri;Paul J. Moughan;R. Paul Singh
- 期刊名称：《Food biophysics》 | 2014年第3期
- Mixing;
- pH;
- Gastric digestion;
- In vivo;
- Particle movement;
- Mixing index;
8.Oxidation and Structural Modification of Full-Fat and Defatted Flour Based Soy Protein Isolates Induced by Natural and Synthetic Extraction Chemicals

机译：天然和合成萃取化学物质诱导的全脂和脱脂面粉基大豆分离蛋白的氧化和结构修饰
- 作者：Moses Vernonxious Madalitso Chamba;Yufei Hua;Wendy Katiyo
- 期刊名称：《Food biophysics》 | 2014年第3期
- Natural;
- Synthetic;
- Extraction chemicals;
- Oxidation;
- Structural modification;
- Soy protein isolate;
9.Thermal Properties of Freeze-Concentrated Sugar-Phosphate Solutions

机译：冷冻浓缩磷酸糖溶液的热学性质
- 作者：Nathdanai Harnkarnsujarit;Misako Nakajima;Kiyoshi Kawai;Manabu Watanabe;Toru Suzuki
- 期刊名称：《Food biophysics》 | 2014年第3期
- Freeze-concentrated glass-like transition;
- Devitrification;
- Phosphate;
- Sugar;
- Differential scanning calorimetry (DSC);
10.Emulsification Capacity of Microgels Assembled from β-Lactoglobulin and Pectin

机译：β-乳球蛋白和果胶组装的微凝胶的乳化能力
- 作者：Laura Zimmerer;Owen G. Jones
- 期刊名称：《Food biophysics》 | 2014年第3期
- Beta-lactoglobulin;
- Pectin;
- Aggregates;
- Microgel;
- Emulsion;
- Limonene;
11.Physicochemical, Thermal, Pasting and Microstructure Properties of Hydroxypropylated Jackfruit Seed Starch Prepared by Etherification with Propylene Oxide

机译：环氧丙烷醚化制备羟丙基菠萝蜜种子淀粉的理化，热学，糊化和微观结构特性
- 作者：Phisut Naknaen
- 期刊名称：《Food biophysics》 | 2014年第3期
- Jackfruit seed starch;
- Hydroxypropylation;
- Molar substitution;
- Starch;
- Propylene oxide;
12.Cytotoxicity and Antioxidative Effects of Herbal and Fruit Extracts In Vitro

机译：草药和水果提取物的细胞毒性和抗氧化作用
- 作者：Katerina Tomankova;Hana Kolarova;Klara Pizova;Svatopluk Binder;Petr Konecny;Eva Kriegova;Lukas Malina;Jana Horakova;Jakub Malohlava;Kristina Kejlova;Dagmar Jirova
- 期刊名称：《Food biophysics》 | 2014年第3期
- Herbal extract;
- Fruit extract;
- Antioxidant;
- Reactive oxygen species;
- Ultraviolet light;
13.Competitive Adsorption of Lecithin and Saliva at the O/W Interface in Relation to the Oral Processing of Lipid Continuous Foods

机译：卵磷脂和唾液在O / W界面的竞争性吸附与脂质连续食品的口服加工有关
- 作者：Perrine Delime;Natasja Lemmens-Smink;Bettina Wolf
- 期刊名称：《Food biophysics》 | 2014年第3期
14.Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules

机译：鸡蛋卵黄高密度脂蛋白（HDL）颗粒的结构研究
- 作者：T. Strixner;J. Sterr;U. Kulozik;R. Gebhardt
- 期刊名称：《Food biophysics》 | 2014年第4期
- High and low density lipoproteins;
- Hen-egg yolk;
- X-ray scattering;
- Atomic force microscopy;
15.Soybean β-Conglycinin Nanoparticles for delivery of hydrophobic nutraceuticals

机译：大豆β-伴大豆球蛋白纳米颗粒用于疏水性保健食品的输送
- 作者：Yonatan Levinson;Gal Israeli-Lev;Yoav D. Livney
- 期刊名称：《Food biophysics》 | 2014年第4期
- β-Conglycinin;
- Vitamin D_3;
- Nanoparticles;
- Delivery;
16.Influence of Temperature on the Distribution of Catechin in Corn Oil-in-Water Emulsions and Some Relevant Thermodynamic Parameters

机译：温度对玉米水包油型乳液中儿茶素分布的影响及相关的热力学参数
- 作者：Nuria Martinez-Aranda;Sonia Losada-Barreiro;Carlos Bravo-Diaz;Laurence S. Romsted
- 期刊名称：《Food biophysics》 | 2014年第4期
- Catechin;
- Antioxidants;
- Oil-in-water emulsions;
- Antioxidant distribution;
- Pseudophase model;
17.Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

机译：橄榄油中的酚类化合物和麦芽糊精对橄榄油O / W乳液物理性质和氧化稳定性的影响
- 作者：Carla Di Mattia;Vito Michele Paradiso;Lucia Andrich;Mariagrazia Giarnetti;Francesco Caponio;Paola Pittia
- 期刊名称：《Food biophysics》 | 2014年第4期
- Olive oil o/w emulsions;
- Tyrosol;
- Oleuropein;
- Hydroxytyrosol;
- Maltodextrin;
- Oxidative stability;
18.Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale: 5th Symposium

机译：复杂食品系统中功能的交付：从纳米级到微米级的物理启发方法：第五届研讨会
- 作者：Yoav D. Livney;Ulrich Kulozik;Ronald Gebhardt
- 期刊名称：《Food biophysics》 | 2014年第4期
19.Interaction of β-Lactoglobulin with Small Hydrophobic Ligands - Influence of Covalent AITC Modification on β-LG Tryptic Cleavage

机译：β-乳球蛋白与疏水性小配体的相互作用-共价AITC修饰对β-LG胰蛋白酶裂解的影响
- 作者：Julia Katharina Keppler;Tomas Koudelka;Kalpana Palani;Andreas Tholey;Karin Schwarz
- 期刊名称：《Food biophysics》 | 2014年第4期
- Beta-lactoglobulin;
- Covalent modification;
- Allyl isothiocyanate;
- Trypsin digestion;
- Bioactive peptides;
20.Flavour Release from Monoglyceride Structured Oil-in-Water Emulsions through Static Headspace Analysis

机译：通过静态顶空分析从甘油单酸酯结构的水包油型乳液中释放香料
- 作者：Like Mao;Yrjoe H. Roos;Song Miao
- 期刊名称：《Food biophysics》 | 2014年第4期
- Flavour release;
- Emulsion;
- Monoglyceride;
- Partition coefficient;
- Static headspace analysis;
21.Behavior of Emulsions Stabilized by a Hydrophobically Modified Inulin Under Bio-Relevant Conditions of the Human Gastro-Intestine

机译：在人类胃肠道生物相关条件下疏水改性菊粉稳定的乳液的行为
- 作者：D. Meshulam;J. Slavuter;U. Lesmes
- 期刊名称：《Food biophysics》 | 2014年第4期
- Dietary fibers;
- Inulin;
- Beta-lactoglobulin;
- Emulsion stability;
- In vitro digestion;
- Gastric digestion;
- Lipolysis;
22.Ultra Small Angle X-Ray Scattering for Pure Tristearin and Tripalmitin: Model Predictions and Experimental Results

机译：纯净的ristearin和tripalmitin的超小角度X射线散射：模型预测和实验结果
- 作者：Fernanda Peyronel;Bonnie Quinn;Alejandro G. Marangoni;David A. Pink
- 期刊名称：《Food biophysics》 | 2014年第4期
23.Acid and Enzyme-Aided Collagen Extraction from the Byssus of Chilean Mussels (Mytilus Chilensis): Effect of Process Parameters on Extraction Performance

机译：智利贻贝（Mytilus Chilensis）的酸和酶辅助胶原蛋白提取：工艺参数对提取性能的影响
- 作者：N. Vallejos;G. Gonzalez;E. Troncoso;R.N. Zuniga
- 期刊名称：《Food biophysics》 | 2014年第4期
- Collagen;
- Mussel byssus;
- Extraction;
- Pepsin;
24.Effects of Ionic Strength, pH and Milk Serum Composition on Adsorption of Milk Proteins on to Hydroxyapatite Particles

机译：离子强度，pH和乳清液成分对羟基磷灰石颗粒吸附乳蛋白的影响
- 作者：Lucile Tercinier;Aiqian Ye;Anne Singh;Skelte G. Anema;Harjinder Singh
- 期刊名称：《Food biophysics》 | 2014年第4期
- Milk proteins;
- Caseins;
- Whey proteins;
- Calcium phosphate;
- Hydroxyapatite;
- Adsorption;
25.Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers

机译：通过添加乳化剂来工程化全氢化和非氢化大豆油共混物的功能
- 作者：Nuria C. Acevedo;Alejandro G. Marangoni
- 期刊名称：《Food biophysics》 | 2014年第4期
- Scraped surface heat exchanger;
- Rheology;
- Oil binding capacity;
- Nanostructure;
- Mesostructure;
26.Spray Dried Protein-Stabilized Emulsions as Vitamin Matrix Carriers: Contribution of Protein Aggregates and Lipid Nano- and Micro-Structures to Vitamin Long-Term Protection

机译：喷雾干燥的蛋白质稳定化乳液作为维生素基质载体：蛋白质聚集体以及脂质纳米和微结构对维生素长期保护的贡献
- 作者：Perla Relkin;Rizwan Shukat;Fernanda Peyronel;Florian Meneau
- 期刊名称：《Food biophysics》 | 2014年第4期
- Colloidal particles;
- Vitamin-loaded particles;
- Protein aggregates;
- Emulsions;
- Crystalline fat;
- Nanostructure;
- Bioactive powder;
- Vitamin degradation;
27.Characterization of Pickering O/W Emulsions Stabilized by Silica Nanoparticles and Their Responsiveness to In vitro Digestion Conditions

机译：纳米二氧化硅稳定的Pickering O / W乳液的表征及其对体外消化条件的响应
- 作者：Paulina E. Ruiz-Rodriguez;Dafna Meshulam;Uri Lesmes
- 期刊名称：《Food biophysics》 | 2014年第4期
- Pickering emulsions;
- Silica nano-particles;
- In vitro lipolysis;
- Digestive fate;
28.Properties of Gastric Chyme from Pigs Fed Cooked Brown or White Rice

机译：煮熟的糙米或白米饭喂猪的胃百里香的性质
- 作者：Gail M. Bornhorst;Natascha Strobinger;Shane M. Rutherfurd;R. Paul Singh;Paul J. Moughan
- 期刊名称：《Food biophysics》 | 2013年第1期
- gastric digestion;
- rice;
- rheology;
- food breakdown;
- pigs;
29.Isotopic Analysis of some Romanian Wines by ~2H NMR and IRMS

机译：通过〜2H NMR和IRMS对罗马尼亚葡萄酒的同位素分析
- 作者：Adrian Pirnau;Mircea Bogdan;Dana Alina MSgda;Delia Statescu
- 期刊名称：《Food biophysics》 | 2013年第1期
- wines;
- isotopic ratio;
- ~2H NMR;
- IRMS;
30.Effect of Soymilk Fermented with Lactobadllus plantarum P-8 on Lipid Metabolism and Fecal Microbiota in Experimental Hyperlipidemic Rats

机译：植物乳杆菌P-8发酵豆浆对实验性高脂血症大鼠脂质代谢和粪便微生物的影响
- 作者：Zhanli Wang;Yan Bao;Yong Zhang;Jiachao Zhang;Guoqiang Yao;Shuiquan Wang;Heping Zhang
- 期刊名称：《Food biophysics》 | 2013年第1期
- lactobadllus plantarum p-8;
- fermented soymilk;
- hyperlipidemia rat;
- gut microbes;
31.On the Theoretical Time-Scale Estimation of Physical and Chemical Kinetics Whilst Wheat Dough Processing

机译：小麦面团加工过程中理化动力学的理论时标估计
- 作者：Simone Mack;Mohamed A. Hussein;Thomas Becker
- 期刊名称：《Food biophysics》 | 2013年第1期
- time-scale analysis;
- cereal foam;
- thermo-physics;
- numerical modeling;
32.Thermodynamic of Water Sorption of Grape Seed: Temperature Effect of Sorption Isotherms and Thermodynamic Characteristics

机译：葡萄种子吸水的热力学：等温吸附的温度效应及热力学特征
- 作者：Kamran Maleki Majd;Seyed Hossein Karparvarfard;Asgar Farahnaky;Khosrow Jafarpour
- 期刊名称：《Food biophysics》 | 2013年第1期
- grape seed;
- thermodynamics;
- sorption isotherm;
- temperature effect;
33.Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process

机译：使用FT-IR光谱和PCA对水果和蔬菜的细胞壁残留物进行分馏过程的整体表征
- 作者：Monika Szymanska-Chargot;Artur Zdunek
- 期刊名称：《Food biophysics》 | 2013年第1期
- FT-IR spectroscopy;
- vegetable and fruit cell;
34.Kinetics of in Vitro Bread Bolus Digestion with Varying Oral and Gastric Digestion Parameters

机译：口服和胃消化参数变化的体外面包团消化动力学
- 作者：Gail M. Bornhorst;R. Paul Singh
- 期刊名称：《Food biophysics》 | 2013年第1期
- bolus;
- disintegration;
- kinetics;
- bread;
- in vitro digestion;
35.Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs

机译：EPR光谱法在不同草药中杀菌过程对自由基影响的研究中
- 作者：Katarzyna Pawlowska-Goral;Pawel Ramos;Barbara Pilawa;Ewa Kurzeja
- 期刊名称：《Food biophysics》 | 2013年第1期
- herbs;
- sterilization process;
- free radicals;
- EPR spectroscopy;
36.A Possible Connection Between Antidiabetic & Antilipemic Properties of Psoralea corylifolia Seeds and the Trace Elements Present: A LIBS Based Study

机译：补骨脂种子的抗糖尿病和抗血脂特性与存在的微量元素之间的可能联系：基于LIBS的研究
- 作者：Preeti Dhar;Igor Gembitsky;Prashant Kumar Rai;Nilesh K. Rai;A.K. Rai;Geeta Watal
- 期刊名称：《Food biophysics》 | 2013年第2期
- Psoralea corylifolia;
- Laser induced breakdown spectroscopy;
- Streptozotocin;
- Hypoglycemia;
- Hypolipemia;
- Diabetes;
37.Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi

机译：低温保护剂可减少鲤鱼鱼糜冻融循环诱导的蛋白质氧化和结构退化。
- 作者：Baohua Kong;Yuanyuan Guo;Xiufang Xia;Qian Liu;Yanqing Li;Hongsheng Chen
- 期刊名称：《Food biophysics》 | 2013年第2期
- Common carp;
- Surimi;
- Cryoprotectant;
- Protein oxidation;
- Protein structural property;
- Freeze-thaw cycles;
38.Rheological Properties and Textural Attributes of Cooked Brown and White Rice During Gastric Digestion in Vivo

机译：糙米和米饭在体内消化过程中的流变特性和质构属性
- 作者：Gail M. Bornhorst;Maria J. Ferrua;Shane M. Rutherfurd;Dennis R. Heldman;R. Paul Singh
- 期刊名称：《Food biophysics》 | 2013年第2期
- Rheology;
- Rice;
- Gastric digestion;
- Texture;
- Food breakdown;
39.Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification

机译：均质之前或之后加热牛奶会改变酸化过程中的凝结行为
- 作者：Gisele Ion-Titapiccolo;Marcela Alexander;Milena Corredig
- 期刊名称：《Food biophysics》 | 2013年第2期
- Homogenized milk;
- Heat treatment;
- Acid coagulation;
- Rheology;
- DWS;
40.A DFT Study on the Structural and Antioxidant Properties of Three Flavonols

机译：DFT研究三种黄酮醇的结构和抗氧化性能
- 作者：Yu Zhi Rong;Zheng Wu Wang;Bo Zhao
- 期刊名称：《Food biophysics》 | 2013年第2期
- Flavonols;
- Antioxidant;
- Density functional;
- Free radicals;
- Bond dissociation enthalpy;
- Ionization potential;
41.Structure and Dynamics of Veiled Virgin Olive Oil: Influence of Production Conditions and Relation to its Antioxidant Capacity

机译：面纱初榨橄榄油的结构和动力学：生产条件的影响及其抗氧化能力的关系
- 作者：V. Papadimitriou;M. Dulle;W. Wachter;T. G. Sotiroudis;O. Glatter;A. Xenakis
- 期刊名称：《Food biophysics》 | 2013年第2期
42.Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties

机译：比较羧甲基纤维素和淀粉作为油/水乳液中的增稠剂。对流变和结构性质的影响
- 作者：Carla Arancibia;Sara Bayarri;Elvira Costell
- 期刊名称：《Food biophysics》 | 2013年第2期
- Food emulsion;
- Carboxymethyl cellulose;
- Starch;
- Rheology;
- Particle characteristics;
- Microstructure;
43.Frontiers in Water Biophysics: Water Interaction with Biomolecules

机译：水生物物理学前沿：水与生物分子的相互作用
- 作者：Attilio Cesaro;John W. Brady
- 期刊名称：《Food biophysics》 | 2013年第3期
- Conference;
- Water biophysics;
- Food;
- Biomolecules;
44.Analysis of Bulk and Hydration Water During Thermal Lysozyme Denaturation Using Raman Scattering

机译：拉曼散射法分析热溶菌酶变性过程中的大量水合水
- 作者：Giuseppe Bellavia;Laurent Paccou;Samira Achir;Yannick Guinet;Juergen Siepmann;Alain Hedoux
- 期刊名称：《Food biophysics》 | 2013年第3期
- Raman spectroscopy;
- Hydration water;
- Uncoupled OH stretch;
- Dilute DHO solution;
- Thermal denaturation;
- Lysozyme;
45.Solvent Sharing Models for Non-Interacting Solute Molecules: The Case of Glucose and Trehalose Water Solutions

机译：非相互作用溶质分子的溶剂共享模型：葡萄糖和海藻糖水溶液的案例
- 作者：D. Fioretto;L. Comez;S. Corezzi;M. Paolantoni;P. Sassi;A. Morresi
- 期刊名称：《Food biophysics》 | 2013年第3期
- Hydration water;
- Hydration of carbohydrates;
- Hydration number;
- Depolarized light scattering;
- Viscosity of water solutions;
46.Water Dynamics and Structural Relaxation in Concentrated Sugar Solutions

机译：浓缩糖溶液中的水动力学和结构弛豫
- 作者：Silvia Di Fonzo;Claudio Masciovecchio;Alessandro Gessini;Filippo Bencivenga;Attilio Cesaro
- 期刊名称：《Food biophysics》 | 2013年第3期
- Water dynamics;
- UV inelastic scattering;
- Structural relaxation;
- Trehalose;
- Bioprotection;
47.Glass Transition and Water Dynamics in Hyaluronic Acid Hydrogels

机译：透明质酸水凝胶的玻璃化转变和水动力学
- 作者：Anna Panagopoulou;Joan Vazquez Molina;Apostolos Kyritsis;Manuel Monleon Pradas;Anna Valles Lluch;Gloria Gallego Ferrer;Polycarpos Pissis
- 期刊名称：《Food biophysics》 | 2013年第3期
- Molecular mobility;
- Hydrated hyaluronic acid;
- Hydrogel;
- Uncrystallized water;
- Dielectric relaxation;
- Glass transition;
48.The Action of Ligands in the Aggregation Process of Soft Colloidal Solution Monitored by Raman Spectroscopy

机译：拉曼光谱监测配体在软胶体溶液聚集过程中的作用
- 作者：S. Caponi;M. Mattarelli;C. M. C. Gambi;F. Rossi;M. Montagna
- 期刊名称：《Food biophysics》 | 2013年第3期
- Soft colloids, micellar solutions;
- Aggregation processes;
- Raman spectroscopy;
49.The Interaction of Sorbitol with Caffeine in Aqueous Solution

机译：山梨糖醇与咖啡因在水溶液中的相互作用
- 作者：Letizia Tavagnacco;John W. Brady;Attilio Cesaro
- 期刊名称：《Food biophysics》 | 2013年第3期
- Molecular dynamics simulations;
- Caffeine;
- Sorbitol;
- Aqueous solution;
- Caffeine-sugar binding;
- Sorbitol conformation;
50.Water at Biological and Inorganic Interfaces

机译：生物和无机界面处的水
- 作者：Giancarlo Franzese;Valentino Bianco
- 期刊名称：《Food biophysics》 | 2013年第3期
- Hydration;
- Interfacial water;
- Biological water;
- Confined water;
- Theory;
51.A Porosimetric Mapping of Breadcrumb Structures by Differential Scanning Calorimetry and Nuclear Magnetic Resonance

机译：差示扫描量热法和核磁共振对面包屑结构的孔隙度映射
- 作者：G. Chen;A. Oestlund;L. Nordstierna;J. Swenson
- 期刊名称：《Food biophysics》 | 2013年第3期
- Frozen bread;
- Pore structures;
- Thermoporometry;
- Cryoporometry;
- Differential scanning calorimetry;
- Nuclear magnetic resonance;
52.Shear Viscosity Investigation on Mango Juice with High Frequency Longitudinal Ultrasonic Waves and Rotational Viscosimetry

机译：高频纵超声波和旋转粘度法研究芒果汁的剪切粘度
- 作者：Didier Laux;Marc Valente;Jean-Yves Ferrandis;Najat Talha;Olivier Gibert;Alexia Prades
- 期刊名称：《Food biophysics》 | 2013年第4期
- Ultrasound;
- Mango juice;
- Viscosity;
- Soluble Solids Content;
- Shear Thinning;
53.Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella)

机译：微生物转谷氨酰胺酶和班巴拉花生蛋白分离物对沙丁鱼鱼糜凝胶特性的联合作用
- 作者：Tanaji G. Kudre;Soottawat Benjakul
- 期刊名称：《Food biophysics》 | 2013年第4期
- Sardine;
- Surimi gel;
- Microbial transglutaminase;
- Bambara groundnut;
- Protein isolate;
- Protein cross-linking;
- Microstructure;
54.Stability of CoQ10-Loaded Oil-in-Water (O/W) Emulsion: Effect of Carrier Oil and Emulsifier Type

机译：负载辅酶Q10的水包油（O / W）乳液的稳定性：载油和乳化剂类型的影响
- 作者：Sook Wah Chan;Hamed Mirhosseini;Farah Saleena Taip;Tau Chuan Ling;Chin Ping Tan
- 期刊名称：《Food biophysics》 | 2013年第4期
- CoQ10;
- K-carrageenan;
- O/W emulsion;
- HLB;
- Emulsion stability;
- Particle size;
55.Biological Relevance of the Interaction Between Resveratrol and Insulin

机译：白藜芦醇与胰岛素相互作用的生物学意义
- 作者：Yang-Yang Chen;Lin Xiao;Jun-Hui Cui;Gui-Fang Chen;Juan Zhang;Ping Wang
- 期刊名称：《Food biophysics》 | 2013年第4期
- Resveratrol;
- Insulin;
- Interaction;
- Spectroscopy;
56.405 nm-Excited Fluorescence Spectra of the Juice of the Lemon {Citrus x Limon)

机译：柠檬汁（Citrus x Limon）的405 nm激发荧光光谱
- 作者：Priyangshu Rana Borthakur;Simanta Hazarika;Pradeep Kumar Gupta;Anurup Gohain Barua
- 期刊名称：《Food biophysics》 | 2013年第4期
- Lemon juice;
- Fluorescence intensity ratio;
- Decay time;
- Chlorophyll;
57.Use of Lineal-Path Distribution Function as Statistical Descriptor of the Crumb Structure of Bread

机译：使用线性路径分布函数作为面包屑结构的统计描述符
- 作者：A. Derossi;T. De Pilli;C. Severini
- 期刊名称：《Food biophysics》 | 2013年第4期
- Statistical description;
- Two-phase random media;
- Bread;
- Pores;
- Crumb;
- Bread crumb;
- Microstructure;
- Random heterogeneous media;
58.DFT-Based Quantum Chemical Studies on Conformational, Electronic and Antioxidant Properties of Isobavachalcone and 4-Hydroxyderricin

机译：基于DFT的异巴威康酮和4-羟基derderinin的构象，电子和抗氧化性质的量子化学研究
- 作者：Yu Zhi Rong;Zheng Wu Wang;Bo Zhao
- 期刊名称：《Food biophysics》 | 2013年第4期
- Chalcones;
- Antioxidant activity;
- Density functional;
- Bond dissociation enthalpy;
- Ionization potential;
- Acidity;
59.Exploring the Use of Near Infrared (NIR) Reflectance Spectroscopy to Predict Starch Pasting Properties in Whole Grain Barley

机译：探索使用近红外（NIR）反射光谱法预测全谷物大麦中的淀粉糊化特性
- 作者：D. Cozzolino;S. Roumeliotis;J. Eglinton
- 期刊名称：《Food biophysics》 | 2013年第4期
- Rapid visco analyser;
- Barley;
- Near infrared spectroscopy;
- Pasting properties;
- Starch;
60.Microstructure and Material Properties of Milk Fat Systems During Temperature Fluctuations

机译：温度波动期间乳脂体系的微观结构和材料性能
- 作者：Patrizia Buldo;Ulf Andersen;Lars Wiking
- 期刊名称：《Food biophysics》 | 2013年第4期
- Emulsion;
- Milk fat globule;
- Crystallization;
- Temperature fluctuations;
- Rheology;
61.Effect of Cytochalasin B, Lantrunculin B, Colchicine, Cycloheximid, Dimethyl Sulfoxide and Ion Channel Inhibitors on Biospeckle Activity in Apple Tissue

机译：细胞松弛素B，lantrunculin B，秋水仙碱，环己酰亚胺，二甲基亚砜和离子通道抑制剂对苹果组织中生物斑点活性的影响
- 作者：Andrzej Kurenda;Piotr M. Pieczywek;Anna Adamiak;Artur Zdunek
- 期刊名称：《Food biophysics》 | 2013年第4期
- Apple tissue;
- Biological processes;
- Biospeckle;
- Image analysis;
- Intracellular movements;
- Metabolism inhibitors;
62.The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi

机译：冷冻保护剂抑制鲤鱼鱼糜肌原纤维蛋白多次冻融诱导的功能和流变学变化的有效性。
- 作者：Hongsheng Chen;Baohua Kong;Yuanyuan Guo;Xiufang Xia;Xinping Diao;Peijun Li
- 期刊名称：《Food biophysics》 | 2013年第4期
- Common carp surimi;
- Cryoprotectant;
- Functional property;
- Rheological property;
- Freeze-thaw cycles;
63.Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images

机译：食品微观结构的统计描述。从2D图像中提取一些相关函数
- 作者：A. Derossi;T. De Pilli;C. Severini
- 期刊名称：《Food biophysics》 | 2013年第4期
- Polydispersed overlapping disks;
- Statistical correlation function;
- Food microstructure;
- Algorithms;
- Two-phase random media;
64.Modification of the Lipid Phase of Biological and Model Membranes by Bilberry Leaf Extract

机译：越桔叶提取物修饰生物膜和模型膜的脂质相
- 作者：Sylwia Cyboran;Jan Oszmianski;Halina Kleszczynska
- 期刊名称：《Food biophysics》 | 2013年第4期
- Biological membrane;
- Erythrocyte lipids;
- Antioxidant activity;
- Biological activity;
- Vaccinium myrtillus L. leaves;
65.Shear Elastic Deformation and Particle Packing in Plant Cell Dispersions

机译：植物细胞分散中的剪切弹性变形和颗粒堆积
- 作者：Patricia Lopez-Sanchez;Vishmai Chapara;Stephan Schumm;Robert Farr
- 期刊名称：《Food biophysics》 | 2012年第1期
- carrot;
- tomato;
- broccoli;
- dispersion;
- rheology;
- microstructure;
- scanning electron microscopy;
- compressive stress;
66.Gas in Scattering Media Absorption Spectroscopy (GASMAS) Detected Persistent Vacuum in Apple Tissue After Vacuum Impregnation

机译：真空浸渍后，散射介质吸收光谱法（GASMAS）中的气体检测到苹果组织中的持久真空
- 作者：Urszula Tylewlcz;Patrik Lundin;Lorenzo Cocola;Katarzyna Dymek;Pietro Rocculi;Sune Svanberg;Petr Dejmek;Federico Gomez Galindo
- 期刊名称：《Food biophysics》 | 2012年第1期
- vacuum impregnation;
- pressure equilibration;
- GASMAS;
- apple;
67.Resveratrol Binding to Fibrinogen and its Biological Implication

机译：白藜芦醇与纤维蛋白原的结合及其生物学意义
- 作者：Juan Zhang;Xiao-Feng Dai;Jun-Yi Huang
- 期刊名称：《Food biophysics》 | 2012年第1期
- fibrinogen;
- resveratrol;
- interaction;
- spectroscopy;
68.LIBS Based Screening of Glycemic Elements of Ficus religiosa

机译：基于LIBS的榕树糖原成分筛选
- 作者：Surekha Shukla;Prashant Kumar Rai;Sanjukta Chatterji;Nilesh Kumar Rai;A. K. Rai;Geeta Watal
- 期刊名称：《Food biophysics》 | 2012年第1期
- diabetes mellitus;
- medicinal plants;
- LIBS;
- glycemic potential;
- F. religiosa;
69.Factors Influencing the Formation and Stability of Filled Hydrogel Particles Fabricated by Protein/Polysaccharide Phase Separation and Enzymatic Cross-Linking

机译：通过蛋白质/多糖相分离和酶促交联制备的填充水凝胶颗粒的形成和稳定性的影响因素
- 作者：Alison Matalanis;David Julian McClements
- 期刊名称：《Food biophysics》 | 2012年第1期
- hydrogel particles;
- biopolymer particles;
- caseinate;
- pectin;
- emulsions;
- delivery systems;
- transglutaminase;
- stability;
70.Sugar Crystallization and Glass Transition as Destabilizing Factors of Protein-Stabilized Emulsions

机译：糖结晶和玻璃化转变是蛋白质稳定化乳液的不稳定因素
- 作者：Leonardo Cornacchia;Yrjoe H. Roos
- 期刊名称：《Food biophysics》 | 2012年第1期
- fructose;
- glass transition;
- glucose;
- O/W emulsion;
- whey protein isolate;
71.Power Laws in the Elasticity and Yielding of Plant Particle Suspensions

机译：植物颗粒悬浮液弹性和屈服的幂律
- 作者：Patricia Lopez-Sanchez;Robert Farr
- 期刊名称：《Food biophysics》 | 2012年第1期
- yield stress;
- yield strain;
- power-law;
- rheology;
- elastic modulus;
- plant;
- suspension;
- carrot;
- tomato;
72.Kinetic Study of the Inhibition of Linoleic Acid Oxidation in Aqueous Media by Phenolic Compounds

机译：酚类化合物抑制水性介质中亚油酸氧化的动力学研究
- 作者：A. Villares;E. Guillamón;M. DArrigo;J. A. Martinez;A. Garcia-Lafuente;A. Ramos
- 期刊名称：《Food biophysics》 | 2012年第1期
- lipid autoxidation;
- antioxidant;
- linoleic acid;
- phenolic compounds;
73.Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage

机译：了解状态/相变对大西洋鲑（Salmo salar）冷冻存储过程中冰重结晶的影响
- 作者：Roopesh M. Syamaladevi;Kalehiwot N. Manahiloh;Balasingam Muhunthan;Shyam S. Sablani
- 期刊名称：《Food biophysics》 | 2012年第1期
- melt-refreeze;
- glass transitions;
- computer tomography;
- degree of anisotropy;
- ice crystal size;
- percent object volume;
- object surface/volume ratio;
74.Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage

机译：提取工艺对紫草种子黏液功能特性的影响
- 作者：Arash Koocheki;Seyed M. A. Razavi;Mohammad Ali Hesarinejad
- 期刊名称：《Food biophysics》 | 2012年第1期
- eruca sativa seed;
- optimization;
- response surface methodology;
- functional properties;
75.Application of Differential Scanning Calorimetry-Chemometric Coupled Procedure to the Evaluation of Thermo-Oxidation on Extra Virgin Olive Oil

机译：差示扫描量热-化学耦合法在特级初榨橄榄油热氧化评价中的应用
- 作者：Ruben M. Maggio;Lorenzo Cerretani;Carlo Barnaba;Emma Chiavaro
- 期刊名称：《Food biophysics》 | 2012年第2期
- differential scanning calorimetry;
- extra virgin;
- olive oil;
- thermo-oxidation;
- chemometric procedure;
76.Manufacture and Application of Water-in-Oil Emulsions to Induce the Aggregation of Sucrose Crystals in Oil: A Model for Melt-resistant Chocolate

机译：油包水型乳状液诱导蔗糖晶体在油中聚集的制造与应用：耐融化巧克力的模型
- 作者：Lauren Ashworth Killian;John N. Coupland
- 期刊名称：《Food biophysics》 | 2012年第2期
- emulsions;
- homogenization;
- chocolate;
77.Monitoring Molecular Oxygen Depletion in Wheat Flour Dough Using Erythrosin B Phosphorescence: A Biophysical Approach

机译：使用赤藓红B磷光监测小麦粉面团中的分子氧消耗：一种生物物理方法
- 作者：Iris J. Joye;Andrew Draganski;Jan A. Delcour;Richard D. Ludescher
- 期刊名称：《Food biophysics》 | 2012年第2期
- oxygen;
- dough;
- erythrosin b;
- yeast;
78.Impact of Encapsulation Within Hydrogel Microspheres on Lipid Digestion: An In Vitro Study

机译：水凝胶微球内包封对脂质消化的影响：一项体外研究
- 作者：Alison Matalanis;David Julian McClements
- 期刊名称：《Food biophysics》 | 2012年第2期
- hydrogel particles;
- biopolymer;
- particles;
- emulsions;
- delivery systems;
- transglutaminase;
- in vitro digestion;
79.Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size

机译：浓度和分子大小不同的壳聚糖卵磷脂稳定的金枪鱼油乳液的流变学和微观结构
- 作者：Supakchon Klongdee;Masubon Thongngam;Utai Klinkesorn
- 期刊名称：《Food biophysics》 | 2012年第2期
- oil-in-water emulsion;
- microstructure;
- rheology;
- chitosan;
- lecithin;
80.Moisture Sorption Thermodynamics of Camellia oleifera

机译：油茶的水分吸附热力学
- 作者：Chaohong Xing;Xiaojun Liu;Qingzhe Jin;Jinwei Li;Jianhua Huang;Yuanfa Liu;Xingguo Wang
- 期刊名称：《Food biophysics》 | 2012年第2期
- camellia oleifera;
- moisture sorption;
- isotherm;
- model;
- thermodynamic functions;
81.Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread

机译：麸质和淀粉对新鲜和储藏面包屑结构和质地特性的重要性
- 作者：B. Lagrain;E. Wilderjans;C. Glorieux;J. A. Delcour
- 期刊名称：《Food biophysics》 | 2012年第2期
- bread staling;
- crumb structure;
- mechanical;
- properties;
- shear modulus;
- gluten;
- starch;
82.Cooking Literacy: Meringues as Culinary Scaffoldings

机译：烹饪素养：蛋白酥皮作为烹饪支架
- 作者：Cesar Vega;Avani Sanghvi
- 期刊名称：《Food biophysics》 | 2012年第2期
- meringues;
- egg white;
- foams;
- gastronomy;
- science-based cooking;
83.Temperature Dependence of Relaxation Spectra for Self-Assembled Fibrillar Networks of 12-Hydroxystearic Acid in Canola Oil Organogels

机译：菜籽油有机糖中12-羟基硬脂酸自组装纤维网络的弛豫谱对温度的依赖性
- 作者：Michael A. Rogers;Vassilis Kontogiorgos
- 期刊名称：《Food biophysics》 | 2012年第2期
- self assembled fibrillar network;
- rheology;
- organogels;
- 12 hydroxystearic acid;
84.Polymeric Nanoparticles as Oral Delivery Systems for Encapsulation and Release of Polyphenolic Compounds: Impact on Quercetin Antioxidant Activity & Bioaccessibility

机译：高分子纳米颗粒作为多酚化合物的包封和释放的口服给药系统：对槲皮素抗氧化活性和生物可及性的影响
- 作者：Hector Pool;David Quintanar;Juan de Dios Figueroa;J. Etelvino H. Bechara;David Julian McClements;Sandra Mendoza
- 期刊名称：《Food biophysics》 | 2012年第3期
- quercetin;
- nanoparticles;
- encapsulation;
- in vitro digestion;
- oxidation;
- bioaccessibility;
85.Thermal Stability of the Iron-Lactoferrin Complex in Aqueous Solution is Improved by Soluble Soybean Polysaccharide

机译：可溶性大豆多糖改善了铁-乳铁蛋白复合物在水溶液中的热稳定性。
- 作者：Hiroshi M. Ueno;Noriko Ueda;Momoko Morita;Yuji Kakehi;Toshiya Kobayashi
- 期刊名称：《Food biophysics》 | 2012年第3期
- iron;
- lactoferrin;
- soluble soybean polysaccharide;
- heat treatment;
- thermal stability;
86.Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties

机译：酸化，氯化钠和水分含量对小麦面团的影响：I.流变学和微观结构特性的建模
- 作者：Mario Jekle;Thomas Becker
- 期刊名称：《Food biophysics》 | 2012年第3期
- RSM;
- CLSM;
- confocal;
- sodium chloride;
- image analysis;
- gluten;
- microstructure;
87.Oxidative Pattern from Fluorescent Light Exposition of Crystalline Cholesterol

机译：结晶胆固醇荧光灯的氧化图谱
- 作者：Ilce Gabriela Medina-Meza;Maria Teresa Rodriguez-Estrada;Hugo Sergio Garcia;Giovanni Lercker
- 期刊名称：《Food biophysics》 | 2012年第3期
- side-chain COPs;
- 25-hydroxycholestcrol;
- 4β-hydroxycholesterol;
- 6-ketocholcstanol;
- cholesterol photo-oxidation;
88.Binding Interactions Between α-glucans from Lactobacillus reuteri and Milk Proteins Characterised by Surface Plasmon Resonance

机译：罗伊氏乳杆菌的α-葡聚糖与表面等离子共振表征的牛奶蛋白之间的结合相互作用
- 作者：Silja K. Diemer;Birte Svensson;Linnea N. Babol;Darrell Cockburn;Pieter Grijpstra;Lubbert Dijkhuizen;Ditte M. Folkenberg;Christel Garrigues;Richard H. Ipsen
- 期刊名称：《Food biophysics》 | 2012年第3期
- α-glucan;
- homopolysaccharides;
- β-lactoglobulin;
- κ-casein;
- lactobacillus reuteri;
- surface plasmon resonance;
89.Monoglyceride Stabilized Oil in Water Emulsions: an Investigation of Structuring and Shear History on Phase Behaviour

机译：水乳液中的甘油单酸酯稳定油：相行为的结构和剪切历史研究
- 作者：Avi Goldstein;Alejandro Marangoni;Koushik Seetharaman
- 期刊名称：《Food biophysics》 | 2012年第3期
- monoglyceride;
- emulsion;
- polymorphism;
- NMR;
- X-ray diffraction;
90.Physico-Chemical Characterization of Soymilk Particles as a Function of Their Volume Fraction: Comparison with Theoretical Systems

机译：豆浆颗粒的物理化学特征与体积分数的关系：与理论体系的比较
- 作者：Elise Ringgenberg;Milena Corredig;Marcela Alexander
- 期刊名称：《Food biophysics》 | 2012年第3期
- soy-milk;
- physico-chemical characterization;
- voluminosity;
- diffusing wave spectroscopy;
- ultrasound;
91.Development of Na-CN—κ-carrageenan Microbeads for the Encapsulation of Lipophilic Compounds

机译：Na-CN-κ-角叉菜胶微珠用于亲脂性化合物包封的开发
- 作者：Fabiana A. Perrechil;Joice A. P. Vilela;Lizielle M. R. Guerreiro;Rosiane L. Cunha
- 期刊名称：《Food biophysics》 | 2012年第3期
- extrusion;
- ionic gelation;
- microscopy;
- particle size distribution;
- emulsion;
- stability;
92.Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics

机译：酸化，氯化钠和水分含量对小麦面团的影响：II。面包质地和定型动力学的建模
- 作者：Mario Jekle;Thomas Becker
- 期刊名称：《Food biophysics》 | 2012年第3期
- crumb;
- avrami;
- response surface methodology;
- image analysis;
- staling;
- microstructure;
93.Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections

机译：明胶/玉米淀粉基软糖的质地和微结构
- 作者：Paulo H. M. Marfil;Ana C. B. M. Anhe;Vania R. N. Telis
- 期刊名称：《Food biophysics》 | 2012年第3期
- acid modified corn starch;
- gelatin;
- TPA;
- scanning electron microscopy;
- confocal laser scanning microscopy;
- gels;
94.Statistical Description of Fat and Meat Phases of Sausages by the Use of Lineal-Path Distribution Function

机译：利用线性路径分布函数对香肠的脂肪和肉相进行统计描述
- 作者：Antonio Derossi;T. De Pilli;C. Severini
- 期刊名称：《Food biophysics》 | 2012年第3期
- morphological characteristics;
- two-phase system;
- spatial distribution;
- distribution function;
95.Shear-induced Crystal Structure Formation in Milk Fat and Blends with Rapeseed Oil

机译：乳脂和菜籽油共混物中剪切诱导的晶体结构形成
- 作者：Niels Kaufmann;Veerle De Graef;Koen Dewettinck;Lars Wiking
- 期刊名称：《Food biophysics》 | 2012年第4期
- anhydrous milk fat;
- rapeseed oil;
- blend;
- spread;
- rheology;
- shear;
- PLM;
96.Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro - Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN)

机译：利用自适应神经模糊推理系统（ANFIS）和人工神经网络（ANN）构建描述O / W模型系统肉糜表观粘度和复数粘度值的预测模型
- 作者：Mustafa Tahsin Yilmaz;Safa Karaman;Ahmed Kayacier;Mahmut Dogan;Hasan Yetim
- 期刊名称：《Food biophysics》 | 2012年第4期
- ANFIS;
- ANN;
- estimation;
- meat emulsion;
- viscosity;
97.Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility

机译：纳米乳液对疏水性营养食品的封装和递送：影响聚甲氧基黄酮溶解度的因素
- 作者：Yan Li;Hang Xiao;David Julian McClements
- 期刊名称：《Food biophysics》 | 2012年第4期
- nutraceuticals;
- pharmaceuticals;
- flavonoids;
- bioavailability;
- nanoemulsions;
- nanoparticles;
98.Visible Spectral Linearisation, Gradient Shift and Normalisation in Quantifying Carambola Acidity

机译：可见光谱线性化，梯度平移和归一化量化杨桃酸度
- 作者：Ahmad Fairuz Omar;Hanafi Atan;Mohd Zubir MatJafri
- 期刊名称：《Food biophysics》 | 2012年第4期
- acidity;
- carambola;
- color;
- gradient shift;
- linearisation;
- normalisation;
99.Physicochemical and Rheological Properties of Romanian Honeys

机译：罗马尼亚蜂蜜的理化和流变特性
- 作者：Mircea Oroian
- 期刊名称：《Food biophysics》 | 2012年第4期
- honey;
- rheology;
- newtonian fluid;
- polynomial model;
100.Emulsifying Activity, Particle Uniformity and Rheological Properties of a Natural Polysaccharide-Protein Biopolymer from Durian Seed

机译：榴莲种子天然多糖-蛋白质生物聚合物的乳化活性，颗粒均匀性和流变特性
- 作者：Bahareh Tabatabaee Amid;Hamed Mirhosseini
- 期刊名称：《Food biophysics》 | 2012年第4期
- polysaccharide-protein polymer;
- gum extraction;
- rheological behavior;
- emulsion system;
- particle uniformity;
- surface activity;

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