| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization
|
Dammak, Ilyes
|
|
2019
|
240 |
C |
p. 9-20
|
artikel
|
| 2 |
Alcoholic extraction of sesame seed cake oil: Influence of the process conditions on the physicochemical characteristics of the oil and defatted meal proteins
|
Capellini, Maria C.
|
|
2019
|
240 |
C |
p. 145-152
|
artikel
|
| 3 |
Analysis of mass transfer and morphometric characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration
|
González-Pérez, J.E.
|
|
2019
|
240 |
C |
p. 120-132
|
artikel
|
| 4 |
Can high-pressure homogenization cause thermal degradation to nutrients?
|
Håkansson, Andreas
|
|
2019
|
240 |
C |
p. 133-144
|
artikel
|
| 5 |
Chitosan thymol nanoparticles improve the antimicrobial effect and the water vapour barrier of chitosan-quinoa protein films
|
Medina, Estefanía
|
|
2019
|
240 |
C |
p. 191-198
|
artikel
|
| 6 |
Editorial Board
|
|
|
2019
|
240 |
C |
p. ii
|
artikel
|
| 7 |
Effect of lyophilization on food grade liposomes loaded with conjugated linoleic acid
|
Vélez, María A.
|
|
2019
|
240 |
C |
p. 199-206
|
artikel
|
| 8 |
Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion
|
Loi, Chia Chun
|
|
2019
|
240 |
C |
p. 56-64
|
artikel
|
| 9 |
Electrohydrodynamic drying of multiple food products: Evaluating the potential of emitter-collector electrode configurations for upscaling
|
Defraeye, Thijs
|
|
2019
|
240 |
C |
p. 38-42
|
artikel
|
| 10 |
Evaluation of drying of edible coating on bread using NIR spectroscopy
|
Nallan Chakravartula, Swathi Sirisha
|
|
2019
|
240 |
C |
p. 29-37
|
artikel
|
| 11 |
Extraction of high stearic high oleic sunflower oil (HSHO): Effect of dehulling and hydrothermal pretreatment
|
de Figueiredo, A.K.
|
|
2019
|
240 |
C |
p. 49-55
|
artikel
|
| 12 |
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion
|
Calabuig-Jiménez, Laura
|
|
2019
|
240 |
C |
p. 43-48
|
artikel
|
| 13 |
Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree
|
Ozcelik, M.
|
|
2019
|
240 |
C |
p. 83-91
|
artikel
|
| 14 |
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability
|
Arioli, Stefania
|
|
2019
|
240 |
C |
p. 73-82
|
artikel
|
| 15 |
New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain
|
Yu, L.
|
|
2019
|
240 |
C |
p. 21-28
|
artikel
|
| 16 |
Olive oil droplet coalescence during malaxation
|
Kalogianni, Eleni P.
|
|
2019
|
240 |
C |
p. 99-104
|
artikel
|
| 17 |
Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment
|
Yeşilsu, Ahmet Faruk
|
|
2019
|
240 |
C |
p. 171-182
|
artikel
|
| 18 |
Pressurized liquid extraction of bioactive compounds from grape marc
|
Pereira, Débora Tamires Vitor
|
|
2019
|
240 |
C |
p. 105-113
|
artikel
|
| 19 |
Protein content evaluation of processed pork meats based on a novel single shot (snapshot) hyperspectral imaging sensor
|
Ma, Ji
|
|
2019
|
240 |
C |
p. 207-213
|
artikel
|
| 20 |
Publisher’s Note
|
|
|
2019
|
240 |
C |
p. A1
|
artikel
|
| 21 |
Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis
|
Blahovec, Jiří
|
|
2019
|
240 |
C |
p. 183-190
|
artikel
|
| 22 |
Regression analysis for predicting the fermentation state of packaged Kimchi using a colorimetric indicator
|
Kim, Su-Ji
|
|
2019
|
240 |
C |
p. 65-72
|
artikel
|
| 23 |
Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp
|
Gao, Wenhong
|
|
2019
|
240 |
C |
p. 1-8
|
artikel
|
| 24 |
The effect of pH on the wetting and dissolution of milk protein isolate powder
|
Wu, Shaozong
|
|
2019
|
240 |
C |
p. 114-119
|
artikel
|
| 25 |
Thermo-hydrous behavior of dried un-blanched potato samples
|
Boutelba, I.
|
|
2019
|
240 |
C |
p. 160-170
|
artikel
|
| 26 |
Towards a decision support framework for technologies used in cold supply chain traceability
|
Óskarsdóttir, Kristín
|
|
2019
|
240 |
C |
p. 153-159
|
artikel
|
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