| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography of food hydrocolloids
|
|
|
2010
|
|
6-7 |
p. 674-679
6 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2010
|
|
6-7 |
p. 680-
1 p.
|
artikel
|
| 3 |
Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects
|
Bayarri, S.
|
|
2010
|
|
6-7 |
p. 578-587
10 p.
|
artikel
|
| 4 |
Compositional and physicochemical characteristics of acid solubilized collagen extracted from the skin of unicorn leatherjacket (Aluterus monoceros)
|
Ahmad, Mehraj
|
|
2010
|
|
6-7 |
p. 588-594
7 p.
|
artikel
|
| 5 |
Contents: Graphical Abstracts
|
|
|
2010
|
|
6-7 |
p. iii-vi
nvt p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2010
|
|
6-7 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of cross-linking on the physicochemical and physiological properties of corn starch
|
Koo, Seung Hyun
|
|
2010
|
|
6-7 |
p. 619-625
7 p.
|
artikel
|
| 8 |
Effect of modified Acacia gum (SUPER GUM™) on the stabilization of coconut o/w emulsions
|
Tipvarakarnkoon, T.
|
|
2010
|
|
6-7 |
p. 595-601
7 p.
|
artikel
|
| 9 |
Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach
|
Lee, Sung Je
|
|
2010
|
|
6-7 |
p. 560-569
10 p.
|
artikel
|
| 10 |
Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions
|
Calero, Nuria
|
|
2010
|
|
6-7 |
p. 659-666
8 p.
|
artikel
|
| 11 |
Impact of phase separation of whey proteins/hydroxypropylmethylcellulose mixtures on gelation dynamics and gels properties
|
Jara, Federico
|
|
2010
|
|
6-7 |
p. 641-651
11 p.
|
artikel
|
| 12 |
Influence of homogenisation on the solution properties of oat β-glucan
|
Kivelä, R.
|
|
2010
|
|
6-7 |
p. 611-618
8 p.
|
artikel
|
| 13 |
Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices
|
Bonilla, E.
|
|
2010
|
|
6-7 |
p. 633-640
8 p.
|
artikel
|
| 14 |
Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour
|
Torbica, Aleksandra
|
|
2010
|
|
6-7 |
p. 626-632
7 p.
|
artikel
|
| 15 |
SELDI-TOF-MS as a rapid tool to study food related protein–peptide interactions
|
Kosters, H.A.
|
|
2010
|
|
6-7 |
p. 667-673
7 p.
|
artikel
|
| 16 |
Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH
|
Ventureira, J.
|
|
2010
|
|
6-7 |
p. 551-559
9 p.
|
artikel
|
| 17 |
Structural and rheological properties of amaranth protein concentrate gels obtained by different processes
|
Bejarano-Luján, Dagnith Liz
|
|
2010
|
|
6-7 |
p. 602-610
9 p.
|
artikel
|
| 18 |
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions
|
Di Mattia, Carla D.
|
|
2010
|
|
6-7 |
p. 652-658
7 p.
|
artikel
|
| 19 |
Temperature dependence of starch gel rheological properties
|
Rezler, Ryszard
|
|
2010
|
|
6-7 |
p. 570-577
8 p.
|
artikel
|
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