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https://doi.org/10.2139/ssrn.4581629
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inferredcites →https://doi.org/10.1002/(sici)1097-4636(19980305)39:3<478::aid-jbm19>3.0.co;2-6openalex-extracted
Analysis of plasma protein adsorption on polymeric nanoparticles with different surface characteristics
inferredcites →https://doi.org/10.1002/app.10412openalex-extracted
Functional, uniform, and macroporous latex particles: Preparation, electron microscopic characterization, and nonspecific protein adsorption properties
inferredcites →https://doi.org/10.1002/jsfa.2740241208openalex-extracted
An investigation of hydrolytic techniques for the amino acid analysis of foodstuffs
inferredcites →https://doi.org/10.1007/s00217-013-2108-5openalex-extracted
Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components
inferredcites →https://doi.org/10.1007/s00217-014-2373-yopenalex-extracted
Yeast protein extracts: an alternative fining agent for red wines
inferredcites →https://doi.org/10.1016/j.biomaterials.2004.01.033openalex-extracted
Relationship between triple-helix content and mechanical properties of gelatin films
inferredcites →https://doi.org/10.1016/j.colsurfa.2017.08.014openalex-extracted
Heteroaggregation of CeO2 and TiO2 engineered nanoparticles in the aqueous phase: Application of turbiscan stability index and fluorescence excitation-emission matrix (EEM) spectra
inferredcites →https://doi.org/10.1016/j.colsurfa.2017.09.015openalex-extracted
Application of Turbiscan in the homoaggregation and heteroaggregation of copper nanoparticles
inferredcites →https://doi.org/10.1016/j.colsurfb.2009.03.007openalex-extracted
Turbiscan Lab® Expert analysis of the stability of ethosomes® and ultradeformable liposomes containing a bilayer fluidizing agent
inferredcites →https://doi.org/10.1016/j.foodchem.2016.04.050openalex-extracted
Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan
inferredcites →https://doi.org/10.1016/j.fuel.2017.08.026openalex-extracted
Application of Turbiscan LAB to study the influence of lignite on the static stability of PCLWS
inferredcites →https://doi.org/10.1016/j.jpba.2009.05.035openalex-extracted
Interactions of tea tannins and condensed tannins with proteins
inferredcites →https://doi.org/10.1016/s0021-9258(19)69462-7openalex-extracted
The specificity of proanthocyanidin-protein interactions.
inferredcites →https://doi.org/10.1016/s0039-9140(99)00129-0openalex-extracted
TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis
inferredcites →https://doi.org/10.1021/acs.jafc.0c00413openalex-extracted
Fate of Anthocyanins and Proanthocyanidins during the Alcoholic Fermentation of Thermovinified Red Musts by Different Saccharomyces cerevisiae Strains
inferredcites →https://doi.org/10.1021/bi00821a010openalex-extracted
Collagen structure in solution. I. Kinetics of helix regeneration in single-chain gelatins
inferredcites →https://doi.org/10.1021/bk-2004-0881.fw001openalex-extracted
Particle Sizing and Characterization, Copyright, Foreword
inferredcites →https://doi.org/10.1021/bk-2004-0886.ch006openalex-extracted
The Fate of Anthocyanins in Wine: Are There Determining Factors?
inferredcites →https://doi.org/10.1021/jf010897zopenalex-extracted
Polyphenol/Peptide Binding and Precipitation
inferredcites →https://doi.org/10.1021/jf0514928openalex-extracted
Polar Interactions in Flavan-3-ol Adsorption on Solid Surfaces
inferredcites →https://doi.org/10.1021/jf071297oopenalex-extracted
Interactions between Flavan-3-ols and Poly( l -proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure
inferredcites →https://doi.org/10.1098/rsif.2009.0272.focusopenalex-extracted
Quantitative analysis of the protein corona on FePt nanoparticles formed by transferrin binding
inferredcites →https://doi.org/10.1111/j.1365-2621.2009.02121.xopenalex-extracted
Fining of red wines with gluten or yeast extract protein
inferredcites →https://doi.org/10.3168/jds.2009-2261openalex-extracted
Interactions between globular proteins and procyanidins of different degrees of polymerization
inferredcites →https://doi.org/10.3389/fchem.2015.00020openalex-extracted
Unveiling the potential of novel yeast protein extracts in white wines clarification and stabilization
inferredcites →https://doi.org/10.3389/fmicb.2019.02310openalex-extracted
Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization
inferredcites →https://doi.org/10.5344/ajev.1997.48.3.357openalex-extracted
A New Simplified Method for Measuring the Color of Wines. I. Red and Rosé Wines
inferredcites →https://doi.org/10.5344/ajev.2001.52.2.140openalex-extracted
Influence of Fining with Different Molecular Weight Gelatins on Proanthocyanidin Composition and Perception of Wines
inferredcites →https://doi.org/10.5344/ajev.2002.53.1.54openalex-extracted
Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during Ripening
inferredcites →https://doi.org/10.5344/ajev.2006.57.3.289openalex-extracted
Phenolic Reactions during Winemaking and Aging
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