| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Characterization of the polymorphism of milk fat within processed cheese products
|
Ramel, Pere R.
|
|
2017
|
12 |
C |
p. 15-25
|
artikel
|
| 2 |
Contents
|
|
|
2017
|
12 |
C |
p. ii
|
artikel
|
| 3 |
Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition
|
Di Bari, Vincenzo
|
|
2017
|
12 |
C |
p. 82-93
|
artikel
|
| 4 |
Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions
|
Corstens, Meinou N.
|
|
2017
|
12 |
C |
p. 54-63
|
artikel
|
| 5 |
Editorial Board
|
|
|
2017
|
12 |
C |
p. i
|
artikel
|
| 6 |
Editorial: 16th Food Colloids conference: Structuring beyond the colloidal scale
|
Berton-Carabin, Claire
|
|
2017
|
12 |
C |
p. 33
|
artikel
|
| 7 |
Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams
|
Matsumiya, Kentaro
|
|
2017
|
12 |
C |
p. 94-102
|
artikel
|
| 8 |
Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles
|
Gravelle, Andrew J.
|
|
2017
|
12 |
C |
p. 73-81
|
artikel
|
| 9 |
Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein–maltodextrin conjugates prepared via Maillard reactions
|
Ding, Rui
|
|
2017
|
12 |
C |
p. 43-53
|
artikel
|
| 10 |
Interfacial and emulsifying properties of crude and purified soybean oil bodies
|
Ishii, Toya
|
|
2017
|
12 |
C |
p. 64-72
|
artikel
|
| 11 |
Microencapsulation of walnut, peanut and pecan oils by spray drying
|
Luna-Guevara, J.J.
|
|
2017
|
12 |
C |
p. 26-32
|
artikel
|
| 12 |
Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
|
Palla, Camila
|
|
2017
|
12 |
C |
p. 1-14
|
artikel
|
| 13 |
Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins
|
Ho, Kacie K.H.Y.
|
|
2017
|
12 |
C |
p. 34-42
|
artikel
|
| 14 |
The Diffusion and Coalescence Time Analyzer (DCTA): A novel experimental setup for investigating instability phenomena in double emulsions
|
Neumann, S.M.
|
|
2017
|
12 |
C |
p. 103-112
|
artikel
|
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