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solubility properties » stability properties (Expandir a busca), reliability properties (Expandir a busca), durability properties (Expandir a busca)
decrease solubility » increase solubility (Expandir a busca), increased solubility (Expandir a busca), decreased sensibility (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
solubility properties » stability properties (Expandir a busca), reliability properties (Expandir a busca), durability properties (Expandir a busca)
decrease solubility » increase solubility (Expandir a busca), increased solubility (Expandir a busca), decreased sensibility (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... (up to 30 U·g-1), on selected properties of pea (PPI) and soy (SPI) protein isolates with concentrations between 1 and...”
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2
“... (up to 30 U·g-1 ), on selected properties of pea (PPI) and soy (SPI) protein isolates with concentrations between 1 and...”
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3
“... interaction of plant extracts with the food product, which may prevent or reduce deterioration and improve the...”
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Dissertação
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“... with those of CH or WPI films, in terms of water vapor permeability (WVP), mechanical properties...”
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Artigo
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Produção e caracterização de filmes ativos de TPS/PBAT adicionados de curcumina por extrusão reativa
Assuntos:
“...Food - Packaging...”Acessar documento
Trabalho de conclusão de curso
10
“... as nanoemulsification emerge to increase solubility and improve the physicochemical properties of lipid matrices...”
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Dissertação
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