| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption of β-lactoglobulin to solid lipid nanoparticles (SLN) depends on encapsulated compounds
|
Oehlke, Kathleen
|
|
|
247 |
C |
p. 144-151
|
artikel
|
| 2 |
Advances in the development of wheat dough and bread by means of shearing
|
Tietze, Stefan
|
|
|
247 |
C |
p. 136-143
|
artikel
|
| 3 |
Calcium reduced skim milk retentates obtained by means of microfiltration
|
Schäfer, Johannes
|
|
|
247 |
C |
p. 168-177
|
artikel
|
| 4 |
Characterization of olive oil emulsions stabilized by flaxseed gum
|
Sun, Jian
|
|
|
247 |
C |
p. 74-79
|
artikel
|
| 5 |
Co-encapsulation of coenzyme Q10 and vitamin E: A study of microcapsule formation and its relation to structure and functionalities using single droplet drying and micro-fluidic-jet spray drying
|
Huang, Elaine
|
|
|
247 |
C |
p. 45-55
|
artikel
|
| 6 |
Co-encapsulation of α-tocopherol and resveratrol within zein nanoparticles: Impact on antioxidant activity and stability
|
Zhang, Feng
|
|
|
247 |
C |
p. 9-18
|
artikel
|
| 7 |
Comparison of whey protein particles and emulsions for the encapsulation and protection of α-tocopherol
|
Fang, Zheng
|
|
|
247 |
C |
p. 56-63
|
artikel
|
| 8 |
Design and characterization of mangiferin nanoparticles for oral delivery
|
Samadarsi, Rohini
|
|
|
247 |
C |
p. 80-94
|
artikel
|
| 9 |
Editorial Board
|
|
|
|
247 |
C |
p. ii
|
artikel
|
| 10 |
Effect of glass transition on the hardness of a thermally compressed soup solid
|
Mochizuki, Takumi
|
|
|
247 |
C |
p. 38-44
|
artikel
|
| 11 |
Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder
|
Fongin, Suwalee
|
|
|
247 |
C |
p. 95-103
|
artikel
|
| 12 |
Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage
|
Liu, Xiangyu
|
|
|
247 |
C |
p. 30-37
|
artikel
|
| 13 |
Experimental characterization of heat transfer within a pallet of product generating heat
|
Pham, Anh Thu
|
|
|
247 |
C |
p. 115-125
|
artikel
|
| 14 |
Generation of magnesium enriched water-in-oil-in-water food emulsions by stirred cell membrane emulsification
|
Pu, Xiaolu
|
|
|
247 |
C |
p. 178-187
|
artikel
|
| 15 |
High pressure assisted osmotic dehydrated ginger slices
|
Dash, Kshirod K.
|
|
|
247 |
C |
p. 19-29
|
artikel
|
| 16 |
Instrumented test tube for rapid rheological behaviour of liquids estimation
|
Mograne, Med Abderrahmane
|
|
|
247 |
C |
p. 126-129
|
artikel
|
| 17 |
Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs
|
Yang, Yishan
|
|
|
247 |
C |
p. 130-135
|
artikel
|
| 18 |
Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds
|
Kuhn, Kátia Regina
|
|
|
247 |
C |
p. 104-114
|
artikel
|
| 19 |
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments
|
Innocente, Nadia
|
|
|
247 |
C |
p. 188-194
|
artikel
|
| 20 |
Studying microwave assisted extraction of Laurus nobilis essential oil: Static and dynamic modeling
|
Franco-Vega, A.
|
|
|
247 |
C |
p. 1-8
|
artikel
|
| 21 |
The effect of agglomerate integrity and blending formulation on the mechanical properties of whey protein concentrate powder tablets
|
Schmidmeier, C.
|
|
|
247 |
C |
p. 160-167
|
artikel
|
| 22 |
Use of α-amylase/silica particle suspensions to optimize cleaning in a simulated cleaning-in-place system
|
Vicaria, José M.
|
|
|
247 |
C |
p. 64-73
|
artikel
|
| 23 |
Wettability of edible coatings on Nile tilapia fillets (Oreochromis niloticus)
|
Alcântara, Lyndervan Oliveira
|
|
|
247 |
C |
p. 152-159
|
artikel
|
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