págs. 194-195
Unique milk protein based nanotubes: Food and nanotechnology meet
C.G. de Kruif, J.F. Graveland-Bikker
págs. 196-203
Monoglyceride self-assembly structures as delivery vehicles
H.J. Watzke, M. Michel, M.E. Leser, L. Sagalowicz
págs. 204-214
Multi-scale modelling of polymers: Perspectives for food materials
Kurt Kremer, Hans Jörg Limbach
págs. 215-219
Design of liquid-crystalline foods via field theoretic computer simulations
Raffaele Mezzenga, Won Bo Lee, Glenn H. Fredrickson
págs. 220-226
Structural features of starch-flavor complexation in food model systems
Felix Escher, Béatrice Conde-Petit, Jeannette Nuessli
págs. 227-235
Understanding and controlling the behaviour of aroma compounds in thermally processed foods
Kris B. de Roos
págs. 236-243
Physical approaches for the delivery of active ingredients in foods
Job Ubbink, Jessica Krüger
págs. 244-254
Trends in muco-adhesive analysis
Stephen E. Harding
págs. 255-262
Klaus D. Jandt
págs. 263-271
Food protein-based materials as nutraceutical delivery systems
Gabriel E. Remondetto, Lingyun Chen, Muriel Subirade
págs. 272-283
págs. 284-285
© 2001-2024 Fundación Dialnet · Todos los derechos reservados