Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Anne Maltais"'
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 6, Iss , Pp 100391- (2023)
Cellulose has been explored as potential alternative to traditional petroleum-based packaging materials, but its hygroscopic features lead to fast penetration of water and reduced mechanical properties of cellulose-based materials under humid and wet
Externí odkaz:
https://doaj.org/article/40435a1b76d94942847b5b6127b12c51
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d00345749cabae238128da68167f14d6
https://doi.org/10.2139/ssrn.4214515
https://doi.org/10.2139/ssrn.4214515
Publikováno v:
Food Hydrocolloids. 24:518-524
The swelling of soy protein filamentous hydrogels and tablets thereof and the release of riboflavin from these drug delivery devices were investigated under simulated gastrointestinal conditions in the presence or absence of digestive proteases. Micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d015489baa058be169757ddd369560b7
https://doi.org/10.1016/j.foodhyd.2009.11.016
https://doi.org/10.1016/j.foodhyd.2009.11.016
Publikováno v:
Food Hydrocolloids. 23:1647-1653
The release of riboflavin from soy protein hydrogels of filamentous or particulate microstructure was investigated under gastric and intestinal conditions in the presence or absence of digestive proteases. Microscopic examination showed riboflavin ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0858b16e3366ea42f18acca8cf81cbf4
https://doi.org/10.1016/j.foodhyd.2008.12.006
https://doi.org/10.1016/j.foodhyd.2008.12.006
Publikováno v:
Food Hydrocolloids. 22:550-559
Molecular structure, microstructure, rheological properties and the fractal dimension ( D f ) of soy protein isolate cold-set gels made with 10 or 20 mM CaCl 2 were investigated. Particle size and Fourier transform-infrared (FT-IR) spectroscopic anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::299d9258e38840352d4216cba362dd23
https://doi.org/10.1016/j.foodhyd.2007.01.026
https://doi.org/10.1016/j.foodhyd.2007.01.026
Publikováno v:
Journal of Food Science. 70:C67-C73
The influence of protein and calcium concentration on soy protein cold-set gel formation and rheology has been investigated. Cold-set gels can be formed at soy protein concentrations from 6% to 9% and calcium concentrations from 10 to 20 mM. Gel prop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e268c708d91f22e69291e6d298a2e33
https://doi.org/10.1111/j.1365-2621.2005.tb09023.x
https://doi.org/10.1111/j.1365-2621.2005.tb09023.x
Autor:
Anne Maltais, Joyce I. Boye
Publikováno v:
Food Engineering Series ISBN: 9781461415862
The increased demand for analytical methods to detect and quantify a large number of biomolecules in small volumes of samples has led to the development of multiplexed molecular analysis. This recent technology combines the use of encoded microsphere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47735e08d803be331fb5dc8ebfbd4ed9
https://doi.org/10.1007/978-1-4614-1587-9_18
https://doi.org/10.1007/978-1-4614-1587-9_18
Publikováno v:
Food Engineering Series ISBN: 9781461415862
Research and development (R&D) is critical piece in the innovation pipeline. In the last few centuries, R&D has played an important role in the development of scientific knowledge that has fueled technology transfer in the food, pharmaceutical, indus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef5179f3a1d8ba355f2c3b3148f21333
https://doi.org/10.1007/978-1-4614-1587-9_19
https://doi.org/10.1007/978-1-4614-1587-9_19