| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acacia(sen) SUPERGUM™ (Gum arabic): An evaluation of potential health benefits in human subjects
|
Glover, David A.
|
|
2009
|
|
8 |
p. 2410-2415
6 p.
|
artikel
|
| 2 |
Adding enzymatically modified gelatin to enhance the rehydration abilities and mechanical properties of bacterial cellulose
|
Lin, Shih-Bin
|
|
2009
|
|
8 |
p. 2195-2203
9 p.
|
artikel
|
| 3 |
Aggregation profile, preparation and nutritional characterization of African yam bean (Sphenostylis stenocarpa) acid and salt protein isolates
|
Arogundade, Lawrence A.
|
|
2009
|
|
8 |
p. 2294-2301
8 p.
|
artikel
|
| 4 |
Antifungal activity of films and solutions based on chitosan against typical seed fungi
|
Ziani, Khalid
|
|
2009
|
|
8 |
p. 2309-2314
6 p.
|
artikel
|
| 5 |
Application of thermal treatments to enhance gel strength and stability of highly concentrated crayfish-based emulsions
|
Romero, Alberto
|
|
2009
|
|
8 |
p. 2346-2353
8 p.
|
artikel
|
| 6 |
Application of xanthan gum for reducing syruping in refrigerated doughs
|
Simsek, Senay
|
|
2009
|
|
8 |
p. 2354-2358
5 p.
|
artikel
|
| 7 |
Aspects of milk-protein-stabilised emulsions
|
Singh, Harjinder
|
|
2011
|
|
8 |
p. 1938-1944
7 p.
|
artikel
|
| 8 |
Attractive interactions between selected anionic exopolysaccharides and milk proteins
|
Girard, Maude
|
|
2008
|
|
8 |
p. 1425-1434
10 p.
|
artikel
|
| 9 |
Bibliography
|
|
|
2009
|
|
8 |
p. 2493-2499
7 p.
|
artikel
|
| 10 |
Bibliography
|
|
|
2006
|
|
8 |
p. 1231-1236
6 p.
|
artikel
|
| 11 |
Bibliography
|
|
|
2007
|
|
8 |
p. 1413-1418
6 p.
|
artikel
|
| 12 |
Bibliography
|
|
|
2008
|
|
8 |
p. 1642-1647
6 p.
|
artikel
|
| 13 |
Bibliography of food hydrocolloids
|
|
|
2010
|
|
8 |
p. 809-814
6 p.
|
artikel
|
| 14 |
Calendar
|
|
|
2009
|
|
8 |
p. 2500-
1 p.
|
artikel
|
| 15 |
Calendar
|
|
|
2010
|
|
8 |
p. 815-
1 p.
|
artikel
|
| 16 |
Calendar
|
|
|
2007
|
|
8 |
p. 1419-1420
2 p.
|
artikel
|
| 17 |
Calendar
|
|
|
2006
|
|
8 |
p. 1237-
1 p.
|
artikel
|
| 18 |
Calendar
|
|
|
2008
|
|
8 |
p. 1648-
1 p.
|
artikel
|
| 19 |
Calendar
|
|
|
2011
|
|
8 |
p. 2018-
1 p.
|
artikel
|
| 20 |
Caseinate films modified with tung oil
|
Pereda, Mariana
|
|
2010
|
|
8 |
p. 800-808
9 p.
|
artikel
|
| 21 |
Catechin-loaded calcium pectinate microparticles reinforced with liposome and hydroxypropylmethylcellulose: Optimization and in vivo antioxidant activity
|
Lee, Ji-Soo
|
|
2009
|
|
8 |
p. 2226-2233
8 p.
|
artikel
|
| 22 |
Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering
|
HadjSadok, Abdelkader
|
|
2008
|
|
8 |
p. 1460-1466
7 p.
|
artikel
|
| 23 |
Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolate
|
Bastos, Daniele S.
|
|
2010
|
|
8 |
p. 709-718
10 p.
|
artikel
|
| 24 |
Characterization of acid-soluble collagen from the coelomic wall of Sipunculida
|
Su, Xiu-Rong
|
|
2009
|
|
8 |
p. 2190-2194
5 p.
|
artikel
|
| 25 |
Characterization of α-carrageenan solution behavior by field-flow fractionation and multiangle light scattering
|
Bourgoin, Angelique
|
|
2008
|
|
8 |
p. 1607-1611
5 p.
|
artikel
|
| 26 |
Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil
|
Sánchez-González, Laura
|
|
2009
|
|
8 |
p. 2102-2109
8 p.
|
artikel
|
| 27 |
Chitosan-coated pectin beads: Characterization and in vitro release of mangiferin
|
de Souza, José Roberto R.
|
|
2009
|
|
8 |
p. 2278-2286
9 p.
|
artikel
|
| 28 |
Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot
|
Casariego, A.
|
|
2008
|
|
8 |
p. 1452-1459
8 p.
|
artikel
|
| 29 |
Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability
|
Arocas, A.
|
|
2009
|
|
8 |
p. 2031-2037
7 p.
|
artikel
|
| 30 |
Comparative behaviour of goat β and α s1-caseins at the air–water interface and in solution
|
Beaufils, Sylvie
|
|
2007
|
|
8 |
p. 1330-1343
14 p.
|
artikel
|
| 31 |
Comparative NMR relaxometry of gels of amylomaltase-modified starch and gelatin
|
Hansen, Michael Riis
|
|
2009
|
|
8 |
p. 2038-2048
11 p.
|
artikel
|
| 32 |
Comparing the heat stability of soya protein and milk whey protein emulsions
|
Euston, Stephen R.
|
|
2009
|
|
8 |
p. 2485-2492
8 p.
|
artikel
|
| 33 |
Comparisons of emulsifying properties of Maillard reaction products conjugated by green, red seaweeds and various commercial proteins
|
Chiu, Tsai-hsin
|
|
2009
|
|
8 |
p. 2270-2277
8 p.
|
artikel
|
| 34 |
Contents: Graphical Abstracts
|
|
|
2009
|
|
8 |
p. iii-v
nvt p.
|
artikel
|
| 35 |
Contents: Graphical Abstracts
|
|
|
2010
|
|
8 |
p. iii-vi
nvt p.
|
artikel
|
| 36 |
Contents: Graphical Abstracts
|
|
|
2011
|
|
8 |
p. iii-viii
nvt p.
|
artikel
|
| 37 |
Correlation between saltiness perception and shear flow behaviour for viscous solutions
|
Koliandris, Anne-Laure
|
|
2010
|
|
8 |
p. 792-799
8 p.
|
artikel
|
| 38 |
Editorial Board
|
|
|
2009
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 39 |
Editorial Board
|
|
|
2010
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 40 |
Editorial Board
|
|
|
2008
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 41 |
Editorial Board
|
|
|
2011
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 42 |
Effect of acid–methanol treatment on the molecular structure and physicochemical properties of lentil (Lens culinaris Medik) starch
|
Sodhi, Navdeep Singh
|
|
2009
|
|
8 |
p. 2219-2225
7 p.
|
artikel
|
| 43 |
Effect of addition of selected solid cosolutes on viscoelastic properties of model processed cheese containing pectin
|
Macků, Ivana
|
|
2009
|
|
8 |
p. 2078-2084
7 p.
|
artikel
|
| 44 |
Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink
|
Kiani, H.
|
|
2010
|
|
8 |
p. 744-754
11 p.
|
artikel
|
| 45 |
Effect of hydrocolloids on pulp sediment, white sediment, turbidity and viscosity of reconstituted carrot juice
|
Liang, Chulin
|
|
2006
|
|
8 |
p. 1190-1197
8 p.
|
artikel
|
| 46 |
Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream
|
Zhao, Qiangzhong
|
|
2009
|
|
8 |
p. 2168-2173
6 p.
|
artikel
|
| 47 |
Effect of ionic strength and/or pH on Extractability and physico-functional characterization of broad bean (Vicia faba L.) Protein concentrate
|
Arogundade, Lawrence A.
|
|
2006
|
|
8 |
p. 1124-1134
11 p.
|
artikel
|
| 48 |
Effect of moderate electric fields in the permeation properties of chitosan coatings
|
Souza, B.W.S.
|
|
2009
|
|
8 |
p. 2110-2115
6 p.
|
artikel
|
| 49 |
Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus)
|
Julavittayanukul, Orawan
|
|
2006
|
|
8 |
p. 1153-1163
11 p.
|
artikel
|
| 50 |
Effect of salts on the rheology of hydrocolloids from mulberry (Morus alba L.) leaves in concentrated domain
|
Lin, Hsiang-Yun
|
|
2009
|
|
8 |
p. 2331-2338
8 p.
|
artikel
|
| 51 |
Effect of the extent of pasting on the dynamic rheological properties of acidified skim milk gels containing normal rice starch
|
Zuo, J.Y.
|
|
2008
|
|
8 |
p. 1567-1573
7 p.
|
artikel
|
| 52 |
Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels
|
Rabiey, Ladan
|
|
2009
|
|
8 |
p. 2302-2308
7 p.
|
artikel
|
| 53 |
Effects of adding fish gelatin on Alaska pollock surimi gels
|
Hernández-Briones, Araceli
|
|
2009
|
|
8 |
p. 2446-2449
4 p.
|
artikel
|
| 54 |
Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins
|
Yang, Hongshun
|
|
2008
|
|
8 |
p. 1541-1550
10 p.
|
artikel
|
| 55 |
Effects of γ-irradiation on molar mass and properties of Konjac mannan
|
Prawitwong, Panida
|
|
2007
|
|
8 |
p. 1362-1367
6 p.
|
artikel
|
| 56 |
Effects of plasticizer on physical properties of pigskin gelatin films
|
Bergo, P.
|
|
2007
|
|
8 |
p. 1285-1289
5 p.
|
artikel
|
| 57 |
Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic
|
Funami, Takahiro
|
|
2008
|
|
8 |
p. 1528-1540
13 p.
|
artikel
|
| 58 |
Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin
|
Funami, Takahiro
|
|
2007
|
|
8 |
p. 1319-1329
11 p.
|
artikel
|
| 59 |
Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate
|
Krstonošić, Veljko
|
|
2009
|
|
8 |
p. 2212-2218
7 p.
|
artikel
|
| 60 |
Electrostatic effects on β-lactoglobulin transitions during heat denaturation as studied by differential scanning calorimetry
|
Haug, I.J.
|
|
2009
|
|
8 |
p. 2287-2293
7 p.
|
artikel
|
| 61 |
Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat
|
Stangierski, Jerzy
|
|
2008
|
|
8 |
p. 1629-1636
8 p.
|
artikel
|
| 62 |
Equibiaxial extensional flow of wheat gluten plasticized with glycerol
|
Song, Yihu
|
|
2007
|
|
8 |
p. 1290-1295
6 p.
|
artikel
|
| 63 |
Erratum to “Dynamic adsorption of beta-casein at the gas–liquid interface” [Food Hydrocolloids 20 (2006) 299–304]
|
Phan, C.M.
|
|
2008
|
|
8 |
p. 1641-
1 p.
|
artikel
|
| 64 |
Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media
|
Eromosele, C.O.
|
|
2008
|
|
8 |
p. 1622-1628
7 p.
|
artikel
|
| 65 |
Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation
|
Matalanis, Alison
|
|
2010
|
|
8 |
p. 689-701
13 p.
|
artikel
|
| 66 |
Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein–polysaccharide complexes
|
Jiménez-Alvarado, R.
|
|
2009
|
|
8 |
p. 2425-2433
9 p.
|
artikel
|
| 67 |
Flavour release study as a way to explain xanthan–galactomannan interactions
|
Secouard, Sébastien
|
|
2007
|
|
8 |
p. 1237-1244
8 p.
|
artikel
|
| 68 |
Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review
|
Ramírez, José A.
|
|
2011
|
|
8 |
p. 1842-1852
11 p.
|
artikel
|
| 69 |
Food matrix impact on macronutrients nutritional properties
|
Turgeon, Sylvie L.
|
|
2011
|
|
8 |
p. 1915-1924
10 p.
|
artikel
|
| 70 |
Food protein functionality: A comprehensive approach
|
Foegeding, E. Allen
|
|
2011
|
|
8 |
p. 1853-1864
12 p.
|
artikel
|
| 71 |
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
|
Gómez-Guillén, M.C.
|
|
2011
|
|
8 |
p. 1813-1827
15 p.
|
artikel
|
| 72 |
Functional effects of xanthan gum on composite cassava-wheat dough and bread
|
Shittu, Taofik A.
|
|
2009
|
|
8 |
p. 2254-2260
7 p.
|
artikel
|
| 73 |
Galactomannan esters—A simple, cost-effective method of preparation and characterization
|
Savitha Prashanth, M.R.
|
|
2006
|
|
8 |
p. 1198-1205
8 p.
|
artikel
|
| 74 |
Gelation mechanism and network structure of mixed solution of low- and high-acyl gellan studied by dynamic viscoelasticity, CD and NMR measurements
|
Matsukawa, Shingo
|
|
2007
|
|
8 |
p. 1355-1361
7 p.
|
artikel
|
| 75 |
Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain
|
Piermaria, Judith A.
|
|
2008
|
|
8 |
p. 1520-1527
8 p.
|
artikel
|
| 76 |
Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate
|
Luo, Yongkang
|
|
2008
|
|
8 |
p. 1513-1519
7 p.
|
artikel
|
| 77 |
Gel texture and chain structure of amylomaltase-modified starches compared to gelatin
|
Hansen, Michael Riis
|
|
2008
|
|
8 |
p. 1551-1566
16 p.
|
artikel
|
| 78 |
“Green labelled” pectins with gelling and emulsifying properties can be extracted by enzymatic way from unexploited sources
|
Zykwinska, Agata
|
|
2009
|
|
8 |
p. 2468-2477
10 p.
|
artikel
|
| 79 |
Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate
|
Keerati-u-rai, Maneephan
|
|
2009
|
|
8 |
p. 2141-2148
8 p.
|
artikel
|
| 80 |
Hydrocolloids in fried foods. A review
|
Varela, P.
|
|
2011
|
|
8 |
p. 1801-1812
12 p.
|
artikel
|
| 81 |
Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air–water and oil–water interfaces
|
Camino, Nerina A.
|
|
2009
|
|
8 |
p. 2359-2368
10 p.
|
artikel
|
| 82 |
Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions
|
Guilmineau, Fabien
|
|
2006
|
|
8 |
p. 1114-1123
10 p.
|
artikel
|
| 83 |
Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time
|
Guilmineau, Fabien
|
|
2006
|
|
8 |
p. 1105-1113
9 p.
|
artikel
|
| 84 |
Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin–Pectin complexes
|
Chanasattru, Wanlop
|
|
2009
|
|
8 |
p. 2450-2457
8 p.
|
artikel
|
| 85 |
Impact of cosolvents (polyols) on globular protein functionality: Ultrasonic velocity, density, surface tension and solubility study
|
Chanasattru, Wanlop
|
|
2008
|
|
8 |
p. 1475-1484
10 p.
|
artikel
|
| 86 |
Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures
|
Kuropatwa, Malgorzata
|
|
2009
|
|
8 |
p. 2174-2181
8 p.
|
artikel
|
| 87 |
Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches
|
Arocas, A.
|
|
2009
|
|
8 |
p. 2478-2484
7 p.
|
artikel
|
| 88 |
Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality
|
Noronha, N.
|
|
2008
|
|
8 |
p. 1612-1621
10 p.
|
artikel
|
| 89 |
Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound
|
Hambleton, Alicia
|
|
2009
|
|
8 |
p. 2116-2124
9 p.
|
artikel
|
| 90 |
Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound
|
Koocheki, Arash
|
|
2009
|
|
8 |
p. 2416-2424
9 p.
|
artikel
|
| 91 |
Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin
|
Capitani, Caroline
|
|
2007
|
|
8 |
p. 1344-1354
11 p.
|
artikel
|
| 92 |
Influence of electrolytes on the heat-induced swelling of aqueous dispersions of native wheat starch granules
|
Zhu, W.X.
|
|
2009
|
|
8 |
p. 2204-2211
8 p.
|
artikel
|
| 93 |
Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels
|
Fraeye, Ilse
|
|
2009
|
|
8 |
p. 2069-2077
9 p.
|
artikel
|
| 94 |
Influence of molecular character of chitosan on the adsorption of chitosan to oil droplet interfaces in an in vitro digestion model
|
Helgason, T.
|
|
2009
|
|
8 |
p. 2243-2253
11 p.
|
artikel
|
| 95 |
Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir
|
Wróblewska, Barbara
|
|
2009
|
|
8 |
p. 2434-2445
12 p.
|
artikel
|
| 96 |
In situ tensile deformation of zein films with plasticizers and filler materials
|
Naushad Emmambux, M.
|
|
2007
|
|
8 |
p. 1245-1255
11 p.
|
artikel
|
| 97 |
Interactions between sodium caseinate and LBG in acidified systems: Rheology and phase behavior
|
Perrechil, F.A.
|
|
2009
|
|
8 |
p. 2085-2093
9 p.
|
artikel
|
| 98 |
Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition
|
Braga, Ana Luiza M.
|
|
2006
|
|
8 |
p. 1178-1189
12 p.
|
artikel
|
| 99 |
Interfacial and foaming properties of soy protein and their hydrolysates
|
Martínez, Karina D.
|
|
2009
|
|
8 |
p. 2149-2157
9 p.
|
artikel
|
| 100 |
Interfacial properties of coffee-based beverages
|
Ferrari, Michele
|
|
2007
|
|
8 |
p. 1374-1378
5 p.
|
artikel
|
| 101 |
Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions
|
Day, Li
|
|
2009
|
|
8 |
p. 2158-2167
10 p.
|
artikel
|
| 102 |
Interfacial rheology of soy proteins – High methoxyl pectin films
|
Piazza, Laura
|
|
2009
|
|
8 |
p. 2125-2131
7 p.
|
artikel
|
| 103 |
Introduction: A personal look at 25 years of hydrocolloids
|
Phillips, Glyn O.
|
|
2011
|
|
8 |
p. 1797-1800
4 p.
|
artikel
|
| 104 |
Inulin as texture modifier in dairy products
|
Meyer, D.
|
|
2011
|
|
8 |
p. 1881-1890
10 p.
|
artikel
|
| 105 |
Investigation of molecular weight distribution of LBG galactomannan for flours prepared from individual seeds, mixtures, and commercial samples
|
Pollard, Michael A.
|
|
2008
|
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Kinetics of release from kafirin films
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Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
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β-Lactoglobulin and WPI aggregates: Formation, structure and applications
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18 p.
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β-limit dextrin – Properties and applications
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Low and high amylose maize starches acetylated by a commercial or a laboratory process both deliver acetate to the large bowel of rats
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Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches
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8 p.
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Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer
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Chen, Chien-Hsien
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12 p.
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Mechanical properties of mammalian and fish gelatins based on their weight average molecular weight and molecular weight distribution
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Eysturskarð, Jonhard
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Microstructure and rheology of β-lactoglobulin–galactomannan aqueous mixtures
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Sittikijyothin, W.
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9 p.
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Microwave-assisted extraction of lime pectin
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Fishman, Marshall L.
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8 p.
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Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures
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Dickinson, Eric
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2011
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8 |
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18 p.
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Modeling water sorption dynamics of cellular solid food systems using free volume theory
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9 p.
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Molecular flexibility of citrus pectins by combined sedimentation and viscosity analysis
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Morris, Gordon A.
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Natural structuring with cell wall materials
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New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gum
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Kang, Ji
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2011
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8 |
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7 p.
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New studies on gum ghatti (Anogeissus latifolia) Part III: Structure characterization of a globular polysaccharide fraction by 1D, 2D NMR spectroscopy and methylation analysis
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Kang, Ji
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2011
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8 |
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9 p.
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New studies on gum ghatti (Anogeissus latifolia) part II. Structure characterization of an arabinogalactan from the gum by 1D, 2D NMR spectroscopy and methylation analysis
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Kang, Ji
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2011
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8 |
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8 p.
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Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology
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Funami, Takahiro
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2011
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8 |
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11 p.
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Oligomers: Just background noise or as functional elements in structured biopolymer systems?
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3 p.
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On the water-sorption properties of pectin
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Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties
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Primo-Martín, C.
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2010
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8 |
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7 p.
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Phase transition behaviour of sorbed water in Konjac mannan
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Prawitwong, Panida
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2007
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6 p.
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Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract
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Siripatrawan, Ubonrat
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2010
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6 p.
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Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling
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Mandala, I.
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2007
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10 p.
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Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing
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Mandala, I.
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8 |
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9 p.
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Polyelectrolyte screening effects on the dissolution of whey protein gels at high pH conditions
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Mercadé-Prieto, Ruben
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2007
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8 |
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10 p.
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Polysaccharide–protein interactions in dairy matrices, control and design of structures
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Corredig, Milena
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Protection of Lactobacillus acidophilus from the low pH of a model gastric juice by incorporation in a W/O/W emulsion
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Shima, Motohiro
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6 p.
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Protein–polysaccharide interactions at fluid interfaces
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Rodríguez Patino, Juan Miguel
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2011
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8 |
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13 p.
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Protein–polysaccharide interactions: The determination of the osmotic second virial coefficients in aqueous solutions of β-lactoglobulin and dextran
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Schaink, H.M.
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2007
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8 |
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8 p.
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Purification and partial physicochemical characteristics of protein free fenugreek gums
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Youssef, M.K.
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2009
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Quantification of a 3D structural evolution of food composites under large deformations using microrheology
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van den Berg, Ladislava
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2008
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10 p.
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Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens
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Turabi, Elif
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2010
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8 |
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8 p.
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Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds
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Koocheki, Arash
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2009
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8 |
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11 p.
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Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum
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Chen, Chien-Hsien
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2009
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9 p.
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Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels
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Khondkar, Dristi
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2007
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8 |
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6 p.
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Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review
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Considine, Thérèse
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2011
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8 |
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10 p.
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Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time
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Karazhiyan, Hojjat
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2009
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7 p.
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Rheological study of gum arabic solutions: Interpretation based on molecular self-association
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Li, Xiaobei
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2009
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9 p.
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Rheology-structure properties of waxy maize starch–gellan mixtures
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Rodríguez-Hernández, A.I.
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2006
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Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model
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Hu, Min
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2010
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7 p.
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Skin gelatin from bigeye snapper and brownstripe red snapper: Chemical compositions and effect of microbial transglutaminase on gel properties
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Jongjareonrak, Akkasit
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2006
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7 p.
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Some functional properties of fractionated soy protein isolates obtained by microfiltration
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E. Chove, Bernard
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2007
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10 p.
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Strand-like phase separation in mixtures of xanthan gum with anionic polyelectrolytes
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Boyd, Matthew J.
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2009
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10 p.
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Structural and functional properties of soy protein isolate and cod gelatin blend films
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Denavi, Gabriela A.
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2009
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8 p.
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Structural and mechanical characterization of κ/ι-hybrid carrageenan gels in potassium salt using Fourier Transform rheology
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Hilliou, Loic
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2009
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9 p.
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Structural features of a xylogalactan isolated from Hymenaea courbaril gum
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Omaira, Añez
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2007
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8 p.
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Structural modification and characterization of rice starch treated by Thermus aquaticus 4-α-glucanotransferase
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Cho, K.-H.
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2009
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7 p.
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Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds
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Matalanis, Alison
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2011
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8 |
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16 p.
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Studies on “sugar-reactivity” of agars extracted from some Indian agarophytes
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Meena, Ramavatar
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2006
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8 |
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10 p.
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Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum
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Makri, Eleousa A.
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2006
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8 |
p. 1141-1152
12 p.
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Study of milk/κ-carrageenan mixtures by atomic force microscopy
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Olivares, M.L.
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2010
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7 p.
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Sweetening power of aspartame in hydrocolloids gels: Influence of texture
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Bayarri, S.
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2007
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10 p.
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Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
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Holm, Karin
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2009
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6 p.
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Synthesis and partial characterization of octenylsuccinic starch from Phaseolus lunatus
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Segura-Campos, M.
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2008
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8 |
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Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins
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Bengoechea, Carlos
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2010
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9 p.
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25th Anniversary special edition of Food Hydrocolloids
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Williams, Peter A.
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2011
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2 p.
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The effects of gums on macro and micro-structure of breads baked in different ovens
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Ozge Ozkoc, Semin
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2009
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8 p.
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The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?
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Davies, Georgina A.
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2009
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Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG
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Shpigelman, Avi
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2010
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Thermomechanical properties of biodegradable films based on blends of gelatin and poly(vinyl alcohol)
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Mendieta-Taboada, Oscar
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8 p.
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The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions
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Nikiforidis, C.V.
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2007
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9 p.
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The structure of starch granules in fried battered products
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Llorca, Empar
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2007
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6 p.
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Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya
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Tapia, M.S.
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11 p.
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Using fish gelatin and pectin to make a low-fat spread
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Cheng, L.H.
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p. 1637-1640
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Volume Contents and Author Index
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2007
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8 |
p. e1-e14
nvt p.
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Volume Contents and Author Index
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2006
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8 |
p. I-XIII
nvt p.
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Water soluble inner aqueous phase markers as indicators of the encapsulation properties of water-in-oil-in-water emulsions stabilized with sodium caseinate
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Regan, Jonathan O'
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7 p.
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Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties
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Spahn, G.
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p. 1504-1512
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Xylan as by-product of biorefineries: Characteristics and potential use for food applications
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Sedlmeyer, F.B.
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8 p.
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Zein nanoparticles produced by liquid–liquid dispersion
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Zhong, Qixin
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2009
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p. 2380-2387
8 p.
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artikel
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