| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A thermodynamic model for hot air microwave drying of orange peel
|
Talens, Clara
|
|
2016
|
175 |
C |
p. 33-42
10 p.
|
artikel
|
| 2 |
Coalescence and agglomeration of individual particles of skim milk during convective drying
|
Malafronte, L.
|
|
2016
|
175 |
C |
p. 15-23
9 p.
|
artikel
|
| 3 |
Determination of apparent diffusion coefficient in balls made from haddock mince during brining
|
Andreetta-Gorelkina, I.V.
|
|
2016
|
175 |
C |
p. 8-14
7 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
2016
|
175 |
C |
p. IFC-
1 p.
|
artikel
|
| 5 |
Effective thermal conductivity prediction of foods using composition and temperature data
|
Carson, James K.
|
|
2016
|
175 |
C |
p. 65-73
9 p.
|
artikel
|
| 6 |
Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion
|
Wu, Jine
|
|
2016
|
175 |
C |
p. 104-107
4 p.
|
artikel
|
| 7 |
Evaluating nuclear magnetic resonance (NMR) as a robust reference method for online spectroscopic measurement of water holding capacity (WHC)
|
Zhu, Han
|
|
2016
|
175 |
C |
p. 51-57
7 p.
|
artikel
|
| 8 |
Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification
|
Håkansson, Andreas
|
|
2016
|
175 |
C |
p. 127-135
9 p.
|
artikel
|
| 9 |
Gelation of oil-in-water emulsions stabilized by whey protein
|
Mantovani, Raphaela Araujo
|
|
2016
|
175 |
C |
p. 108-116
9 p.
|
artikel
|
| 10 |
Micro-encapsulation and stabilization of DHA containing fish oil in protein-based emulsion through mono-disperse droplet spray dryer
|
Wang, Yang
|
|
2016
|
175 |
C |
p. 74-84
11 p.
|
artikel
|
| 11 |
Microencapsulation of kenaf seed oil by co-extrusion technology
|
Chew, Sook-Chin
|
|
2016
|
175 |
C |
p. 43-50
8 p.
|
artikel
|
| 12 |
Moisture sorption isotherm and caking properties of infant formulas
|
Tham, Tammie Wei Yi
|
|
2016
|
175 |
C |
p. 117-126
10 p.
|
artikel
|
| 13 |
Multipoint NIR spectrometry and collimated light for predicting the composition of meat samples with high standoff distances
|
Dixit, Y.
|
|
2016
|
175 |
C |
p. 58-64
7 p.
|
artikel
|
| 14 |
Noninvasive discrimination and textural properties of E-beam irradiated shrimp
|
Xiong, Chuanwu
|
|
2016
|
175 |
C |
p. 85-92
8 p.
|
artikel
|
| 15 |
Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis)
|
Adsare, Sachin R.
|
|
2016
|
175 |
C |
p. 24-32
9 p.
|
artikel
|
| 16 |
Oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate-polysaccharide matrix
|
Escalona-García, L.A.
|
|
2016
|
175 |
C |
p. 93-103
11 p.
|
artikel
|
| 17 |
Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
|
De'Nobili, Maria D.
|
|
2016
|
175 |
C |
p. 1-7
7 p.
|
artikel
|
| 18 |
Transport and release in nano-carriers for food applications
|
Dan, Nily
|
|
2016
|
175 |
C |
p. 136-144
9 p.
|
artikel
|
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