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 |
167 |
PB |
p. 122-132 11 p. |
artikel |
2 |
Characterization of resveratrol–milk protein interaction
|
Ghorbani Gorji, Elham |
|
2015 |
167 |
PB |
p. 217-225 9 p. |
artikel |
3 |
Comparison of batch and continuous ultrasonic emulsification processes
|
O’Sullivan, Jonathan |
|
2015 |
167 |
PB |
p. 114-121 8 p. |
artikel |
4 |
Design of liquid emulsions to structure spray dried particles
|
Hernandez Sanchez, Maria del Rayo |
|
2015 |
167 |
PB |
p. 99-105 7 p. |
artikel |
5 |
Editorial Board
|
|
|
2015 |
167 |
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 |
167 |
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 |
167 |
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 |
167 |
PB |
p. 106-113 8 p. |
artikel |
9 |
Encapsulation of elderberry extract into phospholipid nanoparticles
|
Bryła, Anna |
|
2015 |
167 |
PB |
p. 189-195 7 p. |
artikel |
10 |
Encapsulation of resveratrol into Ca-alginate submicron particles
|
Istenič, Katja |
|
2015 |
167 |
PB |
p. 196-203 8 p. |
artikel |
11 |
Finely comminuted frankfurters fortified with potato juice – Quality and structure
|
Kowalczewski, Przemysław Łukasz |
|
2015 |
167 |
PB |
p. 183-188 6 p. |
artikel |
12 |
Food Structure Design: Innovation in food structure–properties relationships
|
M. Silva, Cristina L. |
|
2015 |
167 |
PB |
p. 87-88 2 p. |
artikel |
13 |
Functionality of OSA starch stabilized emulsions as fat replacers in cookies
|
Dapčević Hadnađev, Tamara |
|
2015 |
167 |
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 |
167 |
PB |
p. 166-174 9 p. |
artikel |
15 |
Influence of bread structure on human oral processing
|
Gao, Jing |
|
2015 |
167 |
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 |
167 |
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 |
167 |
PB |
p. 139-146 8 p. |
artikel |
18 |
Production of antimicrobial chitosan nanoparticles against food pathogens
|
Madureira, Ana Raquel |
|
2015 |
167 |
PB |
p. 210-216 7 p. |
artikel |
19 |
The effect of phytosterols addition on the textural properties of extruded crisp bread
|
Jakubczyk, Ewa |
|
2015 |
167 |
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 |
167 |
PB |
p. 162-165 4 p. |
artikel |