nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Assessment of deformability of soft plant cells by 3D imaging
|
Leverrier, Cassandre |
|
2017 |
14 |
C |
p. 95-103 |
artikel |
2 |
Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability
|
Marchetti, Lucas |
|
2017 |
14 |
C |
p. 52-59 |
artikel |
3 |
Composite gels structured by a gelatin protein matrix filled with oil bodies
|
Kirimlidou, Miro |
|
2017 |
14 |
C |
p. 46-51 |
artikel |
4 |
Editorial Board
|
|
|
2017 |
14 |
C |
p. i |
artikel |
5 |
Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network
|
Cassanelli, Mattia |
|
2017 |
14 |
C |
p. 112-120 |
artikel |
6 |
Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening
|
Soodam, Kevany |
|
2017 |
14 |
C |
p. 8-16 |
artikel |
7 |
Formation and stability of single and bi-layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions
|
Teo, Anges |
|
2017 |
14 |
C |
p. 60-67 |
artikel |
8 |
Influence of shear stress, pectin type and calcium chloride on the process stability of thermally stabilised whey protein–pectin complexes
|
Protte, Kristin |
|
2017 |
14 |
C |
p. 76-84 |
artikel |
9 |
Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study
|
Tian, Jinhu |
|
2017 |
14 |
C |
p. 30-35 |
artikel |
10 |
Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea
|
Geerts, Marlies E.J. |
|
2017 |
14 |
C |
p. 104-111 |
artikel |
11 |
Temperature, time and fat composition effect on fat bloom formation in dark chocolate
|
Silva, Thais Lomonaco Teodoro da |
|
2017 |
14 |
C |
p. 68-75 |
artikel |
12 |
The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage
|
Pires, Manoela Alves |
|
2017 |
14 |
C |
p. 1-7 |
artikel |
13 |
The impact of cooking on meat microstructure studied by low field NMR and Neutron Tomography
|
Scussat, Simone |
|
2017 |
14 |
C |
p. 36-45 |
artikel |
14 |
Thermal properties of fruit fillings as a function of different formulations
|
Cropotova, Janna |
|
2017 |
14 |
C |
p. 85-94 |
artikel |
15 |
Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications
|
de Castro, Ruann Janser Soares |
|
2017 |
14 |
C |
p. 17-29 |
artikel |