Imagining Indiaby Ronald Inden
- 期刊名称The American Historical Review
- 作者Review by: Gyan Prakash
- 卷第97卷
- 期第2期
- 印刷ISSN0002-8762
- 电子ISSN1937-5239
- 文件大小136.41KB
- 发表时间1992-04
- DOI10.2307/2165851
- 页码601-602
Phase separation behavior of flaxseed gum and rice bran protein complex coacervationHasanvand, Elham; Rafe, Ali; Emadzadeh, Bahareh · Food Hydrocolloids · 2018
Rheological and structural properties of rice bran protein-flaxseed ( Linum usitatissimum L.) gum complex coacervatesHasanvand, Elham; Rafe, Ali · Food Hydrocolloids · 2018
Development of vanillin/β-cyclodexterin inclusion microcapsules using flax seed gum-rice bran protein complex coacervatesHasanvand, Elham; Rafe, Ali · International Journal of Biological Macromolecules · 2019
Interfacial Behaviour of Egg Yolk ExtractsKondratowicz, Anna; Dopierała, Katarzyna; Lewandowicz, Grażyna · Food Biophysics · 2019
Characterization of Core-Shell Alginate CapsulesPereda, Mariana; Poncelet, Denis; Renard, Denis · Food Biophysics · 2019
Phase Transition Stability of Cocoa Butter EmulsionsRivas, J. C. Mazo; Zelga, K.; Schneider, Y.; Rohm, H. · Food Biophysics · 2016
Methods for Screening Cloud Point TemperaturesPincemaille, J.; Banc, A.; Chauveau, E.; Fromental, J.-M.; Ramos, L.; Morel, M.-H.; Menut, P. · Food Biophysics · 2018
Frontiers in Water Biophysics: Water Interaction with BiomoleculesCesàro, Attilio; Brady, John W. · Food Biophysics · 2013
Structuring Edible Oils with Hydrocolloids: Where Do we Stand?Patel, Ashok R. · Food Biophysics · 2018
Neutron Imaging of Meat during CookingScussat, Simone; Ott, Frédéric; Hélary, Arnaud; Desert, Sylvain; Cayot, Philippe; Loupiac, Camille · Food Biophysics · 2016