| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Assessment of deformability of soft plant cells by 3D imaging
|
Leverrier, Cassandre
|
|
2017
|
14 |
C |
p. 95-103
|
article
|
| 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
|
article
|
| 3 |
Composite gels structured by a gelatin protein matrix filled with oil bodies
|
Kirimlidou, Miro
|
|
2017
|
14 |
C |
p. 46-51
|
article
|
| 4 |
Editorial Board
|
|
|
2017
|
14 |
C |
p. i
|
article
|
| 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
|
article
|
| 6 |
Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening
|
Soodam, Kevany
|
|
2017
|
14 |
C |
p. 8-16
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 10 |
Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea
|
Geerts, Marlies E.J.
|
|
2017
|
14 |
C |
p. 104-111
|
article
|
| 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
|
article
|
| 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
|
article
|
| 13 |
The impact of cooking on meat microstructure studied by low field NMR and Neutron Tomography
|
Scussat, Simone
|
|
2017
|
14 |
C |
p. 36-45
|
article
|
| 14 |
Thermal properties of fruit fillings as a function of different formulations
|
Cropotova, Janna
|
|
2017
|
14 |
C |
p. 85-94
|
article
|
| 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
|
article
|
Journal description