| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A mathematical model to predict early quality attributes in hake during storage at low temperature
|
Vilas, C.
|
|
2018
|
222 |
C |
p. 11-19
|
artikel
|
| 2 |
A mechanistic model for swelling kinetics of waxy maize starch suspension
|
Desam, Gnana Prasuna
|
|
2018
|
222 |
C |
p. 237-249
|
artikel
|
| 3 |
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment
|
Llave, Yvan
|
|
2018
|
222 |
C |
p. 151-161
|
artikel
|
| 4 |
Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions
|
Javanmard, Marjan
|
|
2018
|
222 |
C |
p. 250-257
|
artikel
|
| 5 |
Applying 3D texture algorithms on MRI to evaluate quality traits of loin
|
Ávila, Mar
|
|
2018
|
222 |
C |
p. 258-266
|
artikel
|
| 6 |
Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage
|
Zhang, Yu
|
|
2018
|
222 |
C |
p. 49-53
|
artikel
|
| 7 |
Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone
|
Evelyn,
|
|
2018
|
222 |
C |
p. 292-297
|
artikel
|
| 8 |
Editorial Board
|
|
|
2018
|
222 |
C |
p. ii
|
artikel
|
| 9 |
Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders
|
Domian, Ewa
|
|
2018
|
222 |
C |
p. 115-125
|
artikel
|
| 10 |
Engineered small intestinal system as an alternative to in-situ intestinal permeability model
|
Parthasarathi, S.
|
|
2018
|
222 |
C |
p. 110-114
|
artikel
|
| 11 |
Enzymatic conversion of lactose into galacto-oligosaccharides: The effect of process parameters, kinetics, foam architecture, and product characterization
|
Jenab, Ehsan
|
|
2018
|
222 |
C |
p. 63-72
|
artikel
|
| 12 |
Evaluation of the quality of coffee extracts concentrated by osmotic evaporation
|
Paiva, Alexandre
|
|
2018
|
222 |
C |
p. 178-184
|
artikel
|
| 13 |
Food texture evaluation using logistic regression model and magnetic food texture sensor
|
Nakamoto, Hiroyuki
|
|
2018
|
222 |
C |
p. 20-28
|
artikel
|
| 14 |
Functional emulsion gels with potential application in meat products
|
Paglarini, Camila de Souza
|
|
2018
|
222 |
C |
p. 29-37
|
artikel
|
| 15 |
Heating and megasonic interventions for improvement of aqueous-based oil extraction from fresh and cold stored coconut meat
|
Li, Xianglan
|
|
2018
|
222 |
C |
p. 93-99
|
artikel
|
| 16 |
Influence of operating conditions on residence time distributions in a scraped surface heat exchanger during aerated sorbet production
|
Ndoye, Fatou Toutie
|
|
2018
|
222 |
C |
p. 126-138
|
artikel
|
| 17 |
Microencapsulation of red palm oil as an oil-in-water emulsion with supercritical carbon dioxide solution-enhanced dispersion
|
Lee, Wan Jun
|
|
2018
|
222 |
C |
p. 100-109
|
artikel
|
| 18 |
Modeling the softening of carbohydrate-based foods during simulated gastric digestion
|
Drechsler, Krista C.
|
|
2018
|
222 |
C |
p. 38-48
|
artikel
|
| 19 |
Modelling CO2 transfer in foil ripened semi-hard Swiss-type cheese
|
Acerbi, F.
|
|
2018
|
222 |
C |
p. 73-83
|
artikel
|
| 20 |
O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
|
Matos, M.
|
|
2018
|
222 |
C |
p. 207-217
|
artikel
|
| 21 |
Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room
|
Corrieu, G.
|
|
2018
|
222 |
C |
p. 162-168
|
artikel
|
| 22 |
Prediction of firmness parameters of tomatoes by portable visible and near-infrared spectroscopy
|
Huang, Yuping
|
|
2018
|
222 |
C |
p. 185-198
|
artikel
|
| 23 |
Production and characterization of electrospun fish sarcoplasmic protein based nanofibers
|
Sahin, Yesim M.
|
|
2018
|
222 |
C |
p. 54-62
|
artikel
|
| 24 |
Real-time monitoring of organic apple (var. Gala) during hot-air drying using near-infrared spectroscopy
|
Moscetti, Roberto
|
|
2018
|
222 |
C |
p. 139-150
|
artikel
|
| 25 |
Refractance window drying of foods: A review
|
Raghavi, L.M.
|
|
2018
|
222 |
C |
p. 267-275
|
artikel
|
| 26 |
Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk
|
Cais-Sokolińska, D.
|
|
2018
|
222 |
C |
p. 226-236
|
artikel
|
| 27 |
Supercritical extraction of solid materials: A practical correlation related with process scaling
|
López-Padilla, Alexis
|
|
2018
|
222 |
C |
p. 199-206
|
artikel
|
| 28 |
The impact of clean-in-place parameters on rinse water effectiveness and efficiency
|
Fan, Mengyuan
|
|
2018
|
222 |
C |
p. 276-283
|
artikel
|
| 29 |
The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein:fat ratios
|
O'Sullivan, Jonathan J.
|
|
2018
|
222 |
C |
p. 218-225
|
artikel
|
| 30 |
Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance phenolic compounds and β-glucan contents: Compositional and kinetic studies
|
Chen, Chao
|
|
2018
|
222 |
C |
p. 1-10
|
artikel
|
| 31 |
Understanding fiber formation in a concentrated soy protein isolate - Pectin blend
|
Dekkers, Birgit L.
|
|
2018
|
222 |
C |
p. 84-92
|
artikel
|
| 32 |
Use of air classification technology to produce protein-enriched barley ingredients
|
Silventoinen, Pia
|
|
2018
|
222 |
C |
p. 169-177
|
artikel
|
| 33 |
Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds
|
Ban, Choongjin
|
|
2018
|
222 |
C |
p. 284-291
|
artikel
|
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