| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions
|
Pankiewicz, Urszula
|
|
|
275 |
C |
p.
|
artikel
|
| 2 |
Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation
|
Liu, Qiannan
|
|
|
275 |
C |
p.
|
artikel
|
| 3 |
Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: Plant productivity, product quality, and energy consumption
|
Simpson, Ricardo
|
|
|
275 |
C |
p.
|
artikel
|
| 4 |
Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds
|
Torres, M.D.
|
|
|
275 |
C |
p.
|
artikel
|
| 5 |
Characterizing wear behaviors of edible hydrogels by kernel-based statistical modeling
|
Tan, Juzhong
|
|
|
275 |
C |
p.
|
artikel
|
| 6 |
Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments
|
Li, Xin
|
|
|
275 |
C |
p.
|
artikel
|
| 7 |
Development, structure characterization and stability of food grade selenium nanoparticles stabilized by tilapia polypeptides
|
Tang, Hong-Yan
|
|
|
275 |
C |
p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
|
275 |
C |
p.
|
artikel
|
| 9 |
Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface
|
Doğan, Mahmut
|
|
|
275 |
C |
p.
|
artikel
|
| 10 |
Estimation of eye formation in Swiss-type cheese using geometrical measurements
|
González, Mariana
|
|
|
275 |
C |
p.
|
artikel
|
| 11 |
Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes
|
Viné, T.
|
|
|
275 |
C |
p.
|
artikel
|
| 12 |
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures
|
Derossi, A.
|
|
|
275 |
C |
p.
|
artikel
|
| 13 |
Functional properties of mildly fractionated soy protein as influenced by the processing pH
|
Peng, Yu
|
|
|
275 |
C |
p.
|
artikel
|
| 14 |
Interference in beer bitterness measurements caused by polymer tubes
|
Nascimento, Ivi
|
|
|
275 |
C |
p.
|
artikel
|
| 15 |
Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment
|
Ozyigit, Esra
|
|
|
275 |
C |
p.
|
artikel
|
| 16 |
Process history of calcium caseinate affects fibre formation
|
Wang, Zhaojun
|
|
|
275 |
C |
p.
|
artikel
|
| 17 |
Producing a novel edible film from mushrooms (L. edodes and F. velutipes) byproducts with a two-stage treatment namely grinding and bleaching
|
Zhang, Kai
|
|
|
275 |
C |
p.
|
artikel
|
| 18 |
Sub-zero temperature preservation of fruits and vegetables: A review
|
Liu, De-Kun
|
|
|
275 |
C |
p.
|
artikel
|
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