nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems
|
Drapala, Kamil P. |
|
2018 |
16 |
C |
p. 27-42 |
artikel |
2 |
Characterisation of deep-fried batter and breaded coatings
|
Voong, K.Y. |
|
2018 |
16 |
C |
p. 43-49 |
artikel |
3 |
Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks
|
Sánchez-Becerril, M. |
|
2018 |
16 |
C |
p. 1-7 |
artikel |
4 |
Editorial Board
|
|
|
2018 |
16 |
C |
p. i |
artikel |
5 |
Microstructural properties of potato chips
|
Dhital, Sushil |
|
2018 |
16 |
C |
p. 17-26 |
artikel |
6 |
Numerical investigation of microstructural damage during kneading of wheat dough
|
Šćepanović, P. |
|
2018 |
16 |
C |
p. 8-16 |
artikel |
7 |
Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L.) flour and mucilage
|
García-Salcedo, Ángela Janet |
|
2018 |
16 |
C |
p. 59-66 |
artikel |
8 |
Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase
|
Fasolin, L.H. |
|
2018 |
16 |
C |
p. 50-58 |
artikel |