Food biophysics

Keyphrases

Publications

2023

Jingfan Chen, Yuan Yao
Phytoglycogen to Enhance the Solubility and in-vitro Permeation of Resveratrol. Food biophysics (2023)
Jingfan Chen, Yuan Yao
Phytoglycogen to Enhance the Solubility and in-vitro Permeation of Resveratrol. Food biophysics (2023)

volume 17, number 4, 2022

Shangwei Zhang, Xiaofei Xu, Jiguo Yang, Jie Ren
Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters. Food biophysics 17 (4) (2022)

volume 14, number 3, 2019

Vlad Dinu, Richard B Gillis, Thomas MacCalman, Mui Lim, Gary G Adams, Stephen E Harding, Ian D Fisk
Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. Food biophysics 14 (3) (2019)

volume 13, number 1, 2018

F M Kpodo, J K Agbenorhevi, K Alba, I N Oduro, G A Morris, Vassilis Kontogiorgos
Structure-Function Relationships in Pectin Emulsification. Food biophysics 13 (1) (2018)

volume 13, number 2, 2018

Mauricio Opazo-Navarrete, Marte D Altenburg, Remko M Boom, Anja E M Janssen
The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels. Food biophysics 13 (2) (2018)
Sonia Holland, Chris Tuck, Tim Foster
Fluid Gels: a New Feedstock for High Viscosity Jetting. Food biophysics 13 (2) (2018)

volume 13, number 3, 2018

Mattia Cassanelli, Ian Norton, Tom Mills
Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems. Food biophysics 13 (3) (2018)

volume 11, 2016

Geraldine Avila Ruiz, Mauricio Opazo-Navarrete, Marlon Meurs, Marcel Minor, Guido Sala, Martinus van Boekel, Markus Stieger, Anja E M Janssen
Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH. Food biophysics 11 (2016)

volume 10, number 4, 2015

Arkadiusz Kozioł, Justyna Cybulska, Piotr M Pieczywek, Artur Zdunek
Evaluation of Structure and Assembly of Xyloglucan from Tamarind Seed (Tamarindus indica L.) with Atomic Force Microscopy. Food biophysics 10 (4) (2015)

volume 10, number 2, 2014

Christine M Nowakowski, William R Aimutis, Scott Helstad, Douglas L Elmore, Allen Muroski
Mapping Moisture Sorption Through Carbohydrate Composite Glass with Fourier Transform Near-Infrared (FT-NIR) Hyperspectral Imaging. Food biophysics 10 (2) (2014)

volume 10, number 3, 2014

Szymon Starzonek, Małgorzata Rutkowska, Sylwester J Rzoska, Aleksandra Drozd-Rzoska, Monika Fonberg-Broczek, Barbara Sokołowska, Julio C Martinez-Garcia
Dielectric Spectroscopy of Pressurized Saccharomyces cerevisiae. Food biophysics 10 (3) (2014)
Marta Tomczyńska-Mleko, Konrad Terpiłowski, Stanisław Mleko, Cezary Kwiatkowski, Małgorzata Kawecka-Radomska
Surface Properties of Aerated Ion-induced Whey Protein Gels. Food biophysics 10 (3) (2014)
Nicola D'Amelio, George Papamokos, Jens Dreyer, Paolo Carloni, Luciano Navarini
NMR Studies of Hetero-Association of Caffeine with di-O-Caffeoylquinic Acid Isomers in Aqueous Solution. Food biophysics 10 (3) (2014)

volume 9, number 1, 2013

Paweł Ptaszek, Daniel Zmudziński, Joanna Kruk, Kacper Kaczmarczyk, Wojciech Rożnowski, Wiktor Berski
The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids. Food biophysics 9 (1) (2013)

volume 8, number 1, 2013

Katarzyna Pawłowska-Góral, Paweł Ramos, Barbara Pilawa, Ewa Kurzeja
Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs. Food biophysics 8 (1) (2013)

volume 8, number 4, 2013

Andrzej Kurenda, Piotr M Pieczywek, Anna Adamiak, Artur Zdunek
Effect of Cytochalasin B, Lantrunculin B, Colchicine, Cycloheximid, Dimethyl Sulfoxide and Ion Channel Inhibitors on Biospeckle Activity in Apple Tissue. Food biophysics 8 (4) (2013)

volume 8, number 1, 2012

Monika Szymanska-Chargot, Artur Zdunek
Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process. Food biophysics 8 (1) (2012)

volume 6, number 3, 2011

Ernesto Illy, Luciano Navarini
Neglected Food Bubbles: The Espresso Coffee Foam. Food biophysics 6 (3) (2011)

volume 6, number 1, 2010

Hassan Sawalha, Paul Venema, Arjen Bot, Eckhard Flöter, Erik van der Linden
The Influence of Concentration and Temperature on the Formation of γ-Oryzanol + β-Sitosterol Tubules in Edible Oil Organogels. Food biophysics 6 (1) (2010)
Svjetlana Luterotti, Dane Bicanic, Kristina Kljak, Darko Grbesa, Eduardo San Martin Martínez, Ruud Spruijt
Assaying Total Carotenoids in Flours of Corn and Sweetpotato by Laser Photoacoustic Spectroscopy. Food biophysics 6 (1) (2010)
Fanbin Kong, R Paul Singh
Solid Loss of Carrots During Simulated Gastric Digestion. Food biophysics 6 (1) (2010)
Dorota Bonarska-Kujawa, Hanna Pruchnik, Jan Oszmiański, Janusz Sarapuk, Halina Kleszczyńska
Changes Caused by Fruit Extracts in the Lipid Phase of Biological and Model Membranes. Food biophysics 6 (1) (2010)

volume 5, number 4, 2010

Erik van der Linden, Job Ubbink, Guus Duchateau
Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009. Food biophysics 5 (4) (2010)