| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Changes in oil-in-water emulsion size distribution during the atomization step in spray-drying encapsulation
|
Munoz-Ibanez, Marta
|
|
2015
|
|
PB |
p. 122-132
11 p.
|
artikel
|
| 2 |
Characterization of resveratrol–milk protein interaction
|
Ghorbani Gorji, Elham
|
|
2015
|
|
PB |
p. 217-225
9 p.
|
artikel
|
| 3 |
Comparison of batch and continuous ultrasonic emulsification processes
|
O’Sullivan, Jonathan
|
|
2015
|
|
PB |
p. 114-121
8 p.
|
artikel
|
| 4 |
Design of liquid emulsions to structure spray dried particles
|
Hernandez Sanchez, Maria del Rayo
|
|
2015
|
|
PB |
p. 99-105
7 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2015
|
|
PB |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating
|
Özdemir, Kübra S.
|
|
2015
|
|
PB |
p. 204-209
6 p.
|
artikel
|
| 7 |
Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders
|
Ji, Junfu
|
|
2015
|
|
PB |
p. 175-182
8 p.
|
artikel
|
| 8 |
Effects of surface treatment and storage conditions of silicon microchannel emulsification plates on their surface hydrophilicity and preparation of soybean oil-in-water emulsion droplets
|
Zhang, Yanru
|
|
2015
|
|
PB |
p. 106-113
8 p.
|
artikel
|
| 9 |
Encapsulation of elderberry extract into phospholipid nanoparticles
|
Bryła, Anna
|
|
2015
|
|
PB |
p. 189-195
7 p.
|
artikel
|
| 10 |
Encapsulation of resveratrol into Ca-alginate submicron particles
|
Istenič, Katja
|
|
2015
|
|
PB |
p. 196-203
8 p.
|
artikel
|
| 11 |
Finely comminuted frankfurters fortified with potato juice – Quality and structure
|
Kowalczewski, Przemysław Łukasz
|
|
2015
|
|
PB |
p. 183-188
6 p.
|
artikel
|
| 12 |
Food Structure Design: Innovation in food structure–properties relationships
|
M. Silva, Cristina L.
|
|
2015
|
|
PB |
p. 87-88
2 p.
|
artikel
|
| 13 |
Functionality of OSA starch stabilized emulsions as fat replacers in cookies
|
Dapčević Hadnađev, Tamara
|
|
2015
|
|
PB |
p. 133-138
6 p.
|
artikel
|
| 14 |
Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’
|
Bußler, Sara
|
|
2015
|
|
PB |
p. 166-174
9 p.
|
artikel
|
| 15 |
Influence of bread structure on human oral processing
|
Gao, Jing
|
|
2015
|
|
PB |
p. 147-155
9 p.
|
artikel
|
| 16 |
Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions
|
Silva, Hélder D.
|
|
2015
|
|
PB |
p. 89-98
10 p.
|
artikel
|
| 17 |
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
|
Cueto, Mario
|
|
2015
|
|
PB |
p. 139-146
8 p.
|
artikel
|
| 18 |
Production of antimicrobial chitosan nanoparticles against food pathogens
|
Madureira, Ana Raquel
|
|
2015
|
|
PB |
p. 210-216
7 p.
|
artikel
|
| 19 |
The effect of phytosterols addition on the textural properties of extruded crisp bread
|
Jakubczyk, Ewa
|
|
2015
|
|
PB |
p. 156-161
6 p.
|
artikel
|
| 20 |
The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet
|
Kamińska-Dwórznicka, Anna
|
|
2015
|
|
PB |
p. 162-165
4 p.
|
artikel
|
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