nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties
|
Orrego, Macarena |
|
2015 |
163 |
C |
p. 37-44 8 p. |
artikel |
2 |
Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction
|
Meneses, Miguel A. |
|
2015 |
163 |
C |
p. 45-53 9 p. |
artikel |
3 |
Bubble dynamics in various commercial sparkling bottled waters
|
Liger-Belair, Gérard |
|
2015 |
163 |
C |
p. 60-70 11 p. |
artikel |
4 |
Editorial Board
|
|
|
2015 |
163 |
C |
p. IFC- 1 p. |
artikel |
5 |
Effect of dextrose equivalent of maltodextrin on the stability of emulsified coconut-oil in spray-dried powder
|
Matsuura, Tsutashi |
|
2015 |
163 |
C |
p. 54-59 6 p. |
artikel |
6 |
Effect of thermal treatment on physical properties and stability of whipping and whipped cream
|
Nguyen, Viet |
|
2015 |
163 |
C |
p. 32-36 5 p. |
artikel |
7 |
Evaluation of cleaning efficiency of ultrafiltration membranes fouled by BSA using FTIR–ATR as a tool
|
Luján-Facundo, M.J. |
|
2015 |
163 |
C |
p. 1-8 8 p. |
artikel |
8 |
Measuring ring tensile stress and strain of surimi gels using a novel ring tensile test with image analysis
|
Park, Hyeon Woo |
|
2015 |
163 |
C |
p. 9-16 8 p. |
artikel |
9 |
Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
|
Altamirano-Fortoul, R. |
|
2015 |
163 |
C |
p. 25-31 7 p. |
artikel |
10 |
Studying fluid-to-particle heat transfer coefficients in vessel cooking processes using potatoes as measuring devices
|
Feyissa, Aberham Hailu |
|
2015 |
163 |
C |
p. 71-78 8 p. |
artikel |
11 |
Visible–NIR reflectance spectroscopy and manifold learning methods applied to the detection of fungal infections on citrus fruit
|
Lorente, D. |
|
2015 |
163 |
C |
p. 17-24 8 p. |
artikel |