Browse by Subject "Zein"

  • Nonthanum, Panadda (2014-01-16)
    Protein gelation is an interesting scientific phenomenon of wide commercial impact. Gels are used to control rheological properties in a number of industrial processes from petroleum to pharmaceutical and food industries. ...

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  • Su, Chin-Ping (2012-09-18)
    Functional compounds including flavors, essential oils, antioxidants or nutraceuticals are widely added into food system to enhance sensory properties or for health purposes. However, these compounds might not be stable ...

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