| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Casein Micelles at Non-Ambient Pressure Studied by Neutron Scattering
|
Tromp, R. H.
|
|
2014
|
10 |
1 |
p. 51-56
|
artikel
|
| 2 |
Cold Plasma: A novel Non-Thermal Technology for Food Processing
|
Thirumdas, Rohit
|
|
2014
|
10 |
1 |
p. 1-11
|
artikel
|
| 3 |
Cold Plasma: A novel Non-Thermal Technology for Food Processing
|
Thirumdas, Rohit
|
|
|
10 |
1 |
p. 1-11
|
artikel
|
| 4 |
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants
|
Valoppi, Fabio
|
|
2014
|
10 |
1 |
p. 94-102
|
artikel
|
| 5 |
Dynamics of Phase Separation in Oat β-glucan/Milk Mixtures Studied with Ultrasonic and Diffusing Wave Spectroscopy
|
Sharafbafi, Negin
|
|
2014
|
10 |
1 |
p. 66-75
|
artikel
|
| 6 |
Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate
|
Cheung, Lamlam
|
|
2014
|
10 |
1 |
p. 30-38
|
artikel
|
| 7 |
Fabrication of Lipophilic Nanoparticles by Spontaneous Emulsification: Stabilization by Cosurfactants
|
Joos, Anna
|
|
2014
|
10 |
1 |
p. 83-93
|
artikel
|
| 8 |
Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design
|
Rahmati, Nazanin Fatemeh
|
|
2014
|
10 |
1 |
p. 39-50
|
artikel
|
| 9 |
Making Good Use of Food Wastes: Green Synthesis of Highly Stabilized Silver Nanoparticles from Grape Seed Extract and Their Antimicrobial Activity
|
Xu, Hui
|
|
2014
|
10 |
1 |
p. 12-18
|
artikel
|
| 10 |
Rotational Thromboelastometry for Characterising Acid-Induced Gelation of Cross-Linked Casein
|
Raak, Norbert
|
|
2014
|
10 |
1 |
p. 25-29
|
artikel
|
| 11 |
Study of Thermal and Structural Properties of Starch Granules from Different Maize Genotypes
|
Contreras-Gallegos, E.
|
|
2014
|
10 |
1 |
p. 19-24
|
artikel
|
| 12 |
The Colloidal Behavior of Pectin Containing Water in Oil Emulsions as a Function of Emulsifier Concentration
|
Massel, Valerie
|
|
2014
|
10 |
1 |
p. 57-65
|
artikel
|
| 13 |
X-ray Scattering: A Structure Based Method for the Assessment of fat Quality and fat Content in Beef Products
|
Elshemey, Wael M.
|
|
2014
|
10 |
1 |
p. 76-82
|
artikel
|
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