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                             10 results found
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1 Assessment of physicochemical properties, dissolution kinetics and storage stability of a novel strawberry confection designed for delivery of chemopreventive agents Fisher, Erica L.
 2014
 2 p. 171-181
11 p.
 article
2 Changes in histological tissue structure and textural characteristics of rice grain during cooking process Tamura, Masatsugu
 2014
 2 p. 164-170
7 p.
 article
3 Combined confocal microscopy and large deformation analysis of emulsion filled gels and stirred acid milk gels Abhyankar, A.R.
 2014
 2 p. 127-136
10 p.
 article
4 Contents 2014
 2 p. ii-
1 p.
 article
5 Editorial Board 2014
 2 p. i-
1 p.
 article
6 Food oral processing: Some important underpinning principles of eating and sensory perception Chen, Jianshe
 2014
 2 p. 91-105
15 p.
 article
7 β-Lactoglobulin films with spiral cracks Gebhardt, Ronald
 2014
 2 p. 155-163
9 p.
 article
8 Self assembly and rheology of emulsions-mimicking food emulsion rheology Alam, Mohammad Mydul
 2014
 2 p. 137-144
8 p.
 article
9 Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions Liu, Qian
 2014
 2 p. 145-154
10 p.
 article
10 Structure–function relationships in food emulsions: Improving food quality and sensory perception Chung, Cheryl
 2014
 2 p. 106-126
21 p.
 article
                             10 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands