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                             51 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Acid-induced gelation properties of heated whey protein–pectin soluble complex (Part I): Effect of initial pH Zhang, Sha
 2014
 36 C p. 76-84
9 p.
 artikel
2 Adsorption of β-casein to hydrophilic silica surfaces. Effect of pH and electrolyte Svensson, Olof
 2014
 36 C p. 332-338
7 p.
 artikel
3 Amylolysis of native and annealed potato starches following progressive gelatinisation Alvani, Kamran
 2014
 36 C p. 273-277
5 p.
 artikel
4 Behavior of protein interfacial films upon bile salts addition Bellesi, Fernando A.
 2014
 36 C p. 115-122
8 p.
 artikel
5 Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins Aydemir, Levent Yurdaer
 2014
 36 C p. 130-142
13 p.
 artikel
6 Calendar 2014
 36 C p. 392-
1 p.
 artikel
7 Cell wall structure of mushroom sclerotium (Pleurotus tuber regium): Part 1. Fractionation and characterization of soluble cell wall polysaccharides Chen, Lei
 2014
 36 C p. 189-195
7 p.
 artikel
8 Characterisation of a novel water-soluble polysaccharide from Leuconostoc citreum SK24.002 Miao, Ming
 2014
 36 C p. 265-272
8 p.
 artikel
9 Characterization of structure of gluten-free breads by using X-ray microtomography Demirkesen, Ilkem
 2014
 36 C p. 37-44
8 p.
 artikel
10 Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films Peng, Yong
 2014
 36 C p. 287-293
7 p.
 artikel
11 Contents: Graphical Abstracts 2014
 36 C p. iii-xiv
nvt p.
 artikel
12 Controlled formation of protein nanoparticles by enzymatic cross-linking of α-lactalbumin with horseradish peroxidase Dhayal, Surender K.
 2014
 36 C p. 53-59
7 p.
 artikel
13 Deformation behavior of agar gel on a soft substrate during instrumental compression and its computer simulation Nakauma, Makoto
 2014
 36 C p. 301-307
7 p.
 artikel
14 Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization Jin, Weiping
 2014
 36 C p. 85-92
8 p.
 artikel
15 Editorial Board 2014
 36 C p. IFC-
1 p.
 artikel
16 Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale Sha, Xiao-Mei
 2014
 36 C p. 173-180
8 p.
 artikel
17 Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions Moelants, Katlijn R.N.
 2014
 36 C p. 382-391
10 p.
 artikel
18 Effect of carrageenan on the formation of rennet-induced casein micelle gels Wang, Fang
 2014
 36 C p. 212-219
8 p.
 artikel
19 Effect of modified whey protein concentrate on physical properties and stability of whipped cream Sajedi, M.
 2014
 36 C p. 93-101
9 p.
 artikel
20 Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium Wei, Benxi
 2014
 36 C p. 369-373
5 p.
 artikel
21 Effects of high pressure on the physicochemical and functional properties of peanut protein isolates He, Xuan-Hui
 2014
 36 C p. 123-129
7 p.
 artikel
22 Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions Bortnowska, Grażyna
 2014
 36 C p. 229-237
9 p.
 artikel
23 Effects of pressure on gelatinization of collagen and properties of extracted gelatins Chen, Liqing
 2014
 36 C p. 316-322
7 p.
 artikel
24 Elution profile of sodium caseinate in simulated gastric fluids using an in vitro stomach model from semi-solidified enteral nutrition Nakauma, Makoto
 2014
 36 C p. 294-300
7 p.
 artikel
25 Emulsifying properties of vicilins: Dependence on the protein type and concentration Shen, Lan
 2014
 36 C p. 278-286
9 p.
 artikel
26 Exopolysaccharides produced by Rhizobium radiobacter S10 in whey and their rheological properties Zhou, Fangfang
 2014
 36 C p. 362-368
7 p.
 artikel
27 Fabrication of pure starch fibers by electrospinning Kong, Lingyan
 2014
 36 C p. 20-25
6 p.
 artikel
28 Factors influencing the dynamics of emulsion structure during neonatal gastric digestion in an in vitro model Lueamsaisuk, C.
 2014
 36 C p. 162-172
11 p.
 artikel
29 Functional, physicochemical properties and structure of cross-linked oxidized maize starch Liu, Jianhua
 2014
 36 C p. 45-52
8 p.
 artikel
30 How hydrocolloids affect the temporal oral perception of ice cream Varela, Paula
 2014
 36 C p. 220-228
9 p.
 artikel
31 Hydrodynamic behavior and gelling properties of sunflower head pectin in the presence of sodium salts Wang, Kun
 2014
 36 C p. 238-244
7 p.
 artikel
32 Impact of different biopolymer networks on the digestion of gastric structured emulsions Wooster, Tim J.
 2014
 36 C p. 102-114
13 p.
 artikel
33 Impact of ionic liquid-type imidazolium surfactant additions on dynamic properties of β-casein adsorption layer Cao, Chong
 2014
 36 C p. 348-354
7 p.
 artikel
34 Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads Pongjaruvat, Waranit
 2014
 36 C p. 143-150
8 p.
 artikel
35 Interactions between modified starch and carrageenan during pasting Huc, D.
 2014
 36 C p. 355-361
7 p.
 artikel
36 Introduction of broad spectrum antibacterial properties to bacterial cellulose nanofibers via immobilising ε-polylysine nanocoatings Gao, Chuan
 2014
 36 C p. 204-211
8 p.
 artikel
37 Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates Hernández-Rodríguez, L.
 2014
 36 C p. 181-188
8 p.
 artikel
38 Monovalent and divalent salt effects on thermogelation of aqueous hypromellose solutions Almeida, Nalinda
 2014
 36 C p. 323-331
9 p.
 artikel
39 Physical, antioxidant and antimicrobial properties of chitosan–cinnamon leaf oil films as affected by oleic acid Perdones, Ángela
 2014
 36 C p. 256-264
9 p.
 artikel
40 Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides Liang, Yichao
 2014
 36 C p. 245-255
11 p.
 artikel
41 Polysaccharide gels as oil bulking agents: Technological and structural properties Herrero, A.M.
 2014
 36 C p. 374-381
8 p.
 artikel
42 Porosity of starch–proteins extrudates determined from nitrogen adsorption data Włodarczyk-Stasiak, M.
 2014
 36 C p. 308-315
8 p.
 artikel
43 Preparation and characterization of kidney bean protein isolate (KPI)–chitosan (CH) composite films prepared by ultrasonic pretreatment Fan, Jing-Mei
 2014
 36 C p. 60-69
10 p.
 artikel
44 Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties Jouki, Mohammad
 2014
 36 C p. 9-19
11 p.
 artikel
45 Structural characterization of a heterogalactan purified from fruiting bodies of Ganoderma atrum Zhang, Hui
 2014
 36 C p. 339-347
9 p.
 artikel
46 Surface modification of sodium caseinate films by zein coatings Yin, Ye-Chong
 2014
 36 C p. 1-8
8 p.
 artikel
47 Tailoring the digestion of structured emulsions using mixed monoglyceride–caseinate interfaces Day, Li
 2014
 36 C p. 151-161
11 p.
 artikel
48 The influence of agar gel texture on sucrose release Wang, Zheng
 2014
 36 C p. 196-203
8 p.
 artikel
49 12th International Hydrocolloids Conference 2014
 36 C p. I-
1 p.
 artikel
50 Transglutaminase-catalyzed glycosylation of natural actomyosin (NAM) using glucosamine as amine donor: Functionality and gel microstructure Hrynets, Yuliya
 2014
 36 C p. 26-36
11 p.
 artikel
51 Triglyceride–water emulsions stabilised by starch-based nanoparticles Tan, Ying
 2014
 36 C p. 70-75
6 p.
 artikel
                             51 gevonden resultaten
 
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