About: Food biophysics

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An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

scientific journal

Attributes	Values
rdf:type	Item
description	scientific journal (en) revista científica (es) ساینَسی رِسالہٕ (ks) revue scientifique (fr) rivista scientifica (it) науковий журнал (uk) wissenschaftliche Fachzeitschrift (de) tudományos folyóirat (hu) wetenschappelijk tijdschrift van Springer Science+Business Media (nl)
language of work or name	wds:Q27722844-6C048317-79B9-4187-8422-4B13E8876254
language of work or name	English
OpenCitations bibliographic resource ID	wds:Q27722844-F67498D9-750B-4A60-A14F-6A5F1B0AFAA5
Scilit journal ID	wds:Q27722844-167B6155-2FBD-455B-B30F-5B090AE3E6D1
Crossref journal ID	wds:Q27722844-CA45D013-00CA-4C32-A1FB-234E36A030A8
OpenCitations bibliographic resource ID	https://w3id.org/oc/corpus/br/117610
OpenCitations bibliographic resource ID	117610
Scilit journal ID	1938149
Crossref journal ID	54105
rdfs:label	Food biophysics (en) Food biophysics (es) Food biophysics (nl) Food biophysics (ast)
skos:prefLabel	Food biophysics (en) Food biophysics (es) Food biophysics (nl) Food biophysics (ast)
name	Food biophysics (en) Food biophysics (es) Food biophysics (nl) Food biophysics (ast)
title	wds:Q27722844-3780F0D1-A368-47F8-B660-EA9381E1C224
title	Food biophysics (en)
Danish Bibliometri...h Indicator level	wds:Q27722844-77969CD1-2B2A-48C8-B686-3E4C60E60588
Danish Bibliometri...tor (BFI) SNO/CNO	wds:Q27722844-0FE5C4A9-4BBA-461D-A63C-9469DD0A85AC
JUFO ID	wds:Q27722844-37FA81C2-6701-40A4-A870-D123D5B74299
Danish Bibliometri...h Indicator level	1
Danish Bibliometri...tor (BFI) SNO/CNO	17303
JUFO ID	56251
NLM Unique ID	wds:Q27722844-D96833BC-5C03-481B-8CC0-9A47481BC113
HAL journal ID	wds:Q27722844-9A70E8AF-EAE1-42E0-97AA-B66C7350B879
NLM Unique ID	101290394
HAL journal ID	13401
instance of	wds:Q27722844-52C96250-3F70-48CB-8ED0-AEF5D4EEFAEB
instance of	scientific journal
publisher	wds:Q27722844-95543834-2628-4BDD-BF17-22A47B9D1472
publisher	Springer Science+Business Media
Springer journal ID	wds:Q27722844-4146ABF8-595E-462C-8C6B-220B98C16455
Springer journal ID	11483
skos:altLabel	Food Biophys (en)
OpenAlex ID	wds:Q27722844-AC064A4A-B61F-4388-92D4-D60EAAD62F73
country of origin	wds:Q27722844-36BB22FB-C92F-4045-B3B3-9DADB53D6D15
official website	wds:Q27722844-87020450-ED71-4EBB-A721-347D31F8711F wds:Q27722844-9BBD6A95-A1DB-4037-BB39-7C35C8E2AA08 wds:Q27722844-B8F0EC04-5247-4068-A3F1-7125213D37D7
OpenAlex ID	V161704871
country of origin	United States of America
official website	http://www.springerlink.com http://www.springerlink.com/openurl.asp?genre=journal&issn=1557-1858 http://firstsearch.oclc.org/journal=1557-1858;screen=info;ECOIP
Scopus source ID	wds:Q27722844-CB852B7C-B3D9-4A13-BFD6-6F34FF660575
ISSN	wds:Q27722844-176B1BF4-221E-4537-A49D-348AF27BD175 wds:Q27722844-B8E64E77-618F-45D4-A53F-66E14A268727
ISSN-L	wds:Q27722844-FD06AFFD-2096-4679-A92E-AC1EE7BFACAE
indexed in bibliographic review	wds:Q27722844-03966632-3135-4BCA-8439-5158BD4EEC71 wds:Q27722844-40415114-5904-449C-9CD8-C1CD502E3521
ISSN	urn:ISSN:1557-1858 urn:ISSN:1557-1866
ISSN-L	http://issn.org/resource/ISSN/1557-1858
Scopus source ID	4700152504
ISSN	1557-1858 1557-1866
ISSN-L	1557-1858
indexed in bibliographic review	Scopus Science Citation Index Expanded
Paperity journal ID	wds:Q27722844-7E252266-9E0D-4BC3-9F7F-B8D80FBCF65C
Paperity journal ID	195584
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q27722844
is published in of	Modes of Disintegration of Solid Foods in Simulated Gastric Environment Water Confined in Cylindrical Pores: A Molecular Dynamics Study Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process Impact of Surface Active Compounds on Iron Catalyzed Oxidation of Methyl Linolenate in AOT–Water–Hexadecane Systems Digestion of Raw and Roasted Almonds in Simulated Gastric Environment Solvent Sharing Models for Non-Interacting Solute Molecules: The Case of Glucose and Trehalose Water Solutions The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids Evaluation of Structure and Assembly of Xyloglucan from Tamarind Seed (Tamarindus indica L.) with Atomic Force Microscopy In Situ pH Measurement in Partly Frozen Aqueous Solution Using the Fluorescent Probe 8-Hydroxypyrene-1,3,6-Trisulfonic Acid Changes Caused by Fruit Extracts in the Lipid Phase of Biological and Model Membranes Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein Multiple Effects of Viscosity, Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy Influence of Surfactants on Lipase Fat Digestion in a Model Gastro-intestinal System Effect of Cytochalasin B, Lantrunculin B, Colchicine, Cycloheximid, Dimethyl Sulfoxide and Ion Channel Inhibitors on Biospeckle Activity in Apple Tissue. NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit Shear Nanostructuring of Monoglyceride Organogels Antioxidant Activity of Vitamin E and Trolox: Understanding of the Factors that Govern Lipid Peroxidation Studies In Vitro Specific Ions Effect on Emulsions, Foams, and Gels of a Seed Protein Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type Simulation and Neutron Diffraction Studies of Small Biomolecules in Water

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