Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marina Kalic"'
Autor:
Gabor Katona, Slađana Vojvodić, Attila Klimó, Marina Kalic, Miroslav S. Sarač, Natasa Jovanovic Ljeskovic
Publikováno v:
Macedonian Pharmaceutical Bulletin. 66:105-106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36024b6c1cee1b1380de85536d89912c
https://doi.org/10.33320/maced.pharm.bull.2020.66.03.052
https://doi.org/10.33320/maced.pharm.bull.2020.66.03.052
Autor:
Miroslav Hadnađev, Ivana Lončarević, Tamara Dapčević-Hadnađev, Marina Kalic, Veljko Krstonošić
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 602:125045
Emulsifying properties of four different proteins (soy, potato, pea and whey) were analyzed and related to their solubility, surface hydrophobicity, surface tension and their ability to modify aqueous phase viscosity. The influence of protein (emulsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca7024c7e743cd71a2be0f2141186d73
https://doi.org/10.1016/j.colsurfa.2020.125045
https://doi.org/10.1016/j.colsurfa.2020.125045
Autor:
Lars Wiking, Natasa Jovanovic Ljeskovic, Sandra Beyer Gregersen, Marina Kalic, Veljko Krstonošić, Miroslav Hadnadev
Publikováno v:
Kalic, M, Krstonosic, V, Hadnadev, M, Gregersen, S B, Jovanovic Ljeskovic, N & Wiking, L 2018, ' Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products : Particle size distribution influences fat crystallization ', Journal of Food Processing and Preservation, vol. 42, no. 12, e13848, pp. 1-9 . https://doi.org/10.1111/jfpp.13848
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::891cc4623c5120efb184e03b40614768
https://doi.org/10.1111/jfpp.13848
https://doi.org/10.1111/jfpp.13848
Autor:
Miroslav Hadnađev, Marina Kalić, Veljko Krstonošić, Nataša Jovanović-Lješković, Tamara Erceg, Dubravka Škrobot, Tamara Dapčević-Hadnađev
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100583- (2023)
Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, whey and potato) influenc
Externí odkaz:
https://doaj.org/article/a1f6724d5d0d4155bf72113f3f6c16bc