| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion
|
Iqbal, Shahid
|
|
|
110 |
C |
p.
|
artikel
|
| 2 |
A new design of soft texture analyzer tribometer (STAT) for in vitro oral lubrication study
|
Wang, Qi
|
|
|
110 |
C |
p.
|
artikel
|
| 3 |
Antifungal whey protein films activated with low quantities of water soluble chitosan
|
Vanden Braber, Noelia L.
|
|
|
110 |
C |
p.
|
artikel
|
| 4 |
Characterization and evaluation of inclusion complexes between astaxanthin esters with different molecular structures and hydroxypropyl-β-cyclodextrin
|
Qiao, Xing
|
|
|
110 |
C |
p.
|
artikel
|
| 5 |
Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat
|
Ma, Yanqiu
|
|
|
110 |
C |
p.
|
artikel
|
| 6 |
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection
|
Marassi, Valentina
|
|
|
110 |
C |
p.
|
artikel
|
| 7 |
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties
|
Kiumarsi, Maryam
|
|
|
110 |
C |
p.
|
artikel
|
| 8 |
Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents
|
Chen, Pei
|
|
|
110 |
C |
p.
|
artikel
|
| 9 |
Contents continued
|
|
|
|
110 |
C |
p.
|
artikel
|
| 10 |
Design and characterization of poly (3-hydroxybutyrate-co-hydroxyhexanoate) nanoparticles and their grafting in whey protein-based nanocomposites
|
Corrado, Iolanda
|
|
|
110 |
C |
p.
|
artikel
|
| 11 |
Design of water-soluble whole rice glutelin: The rendezvous of two rice subspecies, Japonica and Indica
|
He, Chengxin
|
|
|
110 |
C |
p.
|
artikel
|
| 12 |
Development and characterization of antimicrobial protein films based on soybean protein isolate incorporating diatomite/thymol complex
|
Wu, Hejun
|
|
|
110 |
C |
p.
|
artikel
|
| 13 |
Differences in starch structure, physicochemical properties and texture characteristics in superior and inferior grains of rice varieties with different amylose contents
|
Zhu, Dawei
|
|
|
110 |
C |
p.
|
artikel
|
| 14 |
Different commercial soy protein isolates and the characteristics of Chiba tofu
|
Zheng, Li
|
|
|
110 |
C |
p.
|
artikel
|
| 15 |
Editorial Board
|
|
|
|
110 |
C |
p.
|
artikel
|
| 16 |
Effect of hydrogel particle mechanical properties on their disintegration behavior using a gastric digestion simulator
|
Wang, Zaitian
|
|
|
110 |
C |
p.
|
artikel
|
| 17 |
Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads
|
Lin, Duanquan
|
|
|
110 |
C |
p.
|
artikel
|
| 18 |
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications
|
Priyadarshi, Ruchir
|
|
|
110 |
C |
p.
|
artikel
|
| 19 |
Effect of the stirring speed in the in vitro activity of α-amylase
|
Roldan-Cruz, C.
|
|
|
110 |
C |
p.
|
artikel
|
| 20 |
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)
|
Wang, Kunli
|
|
|
110 |
C |
p.
|
artikel
|
| 21 |
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes
|
Sun, Shenglin
|
|
|
110 |
C |
p.
|
artikel
|
| 22 |
Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin
|
Wu, Wei
|
|
|
110 |
C |
p.
|
artikel
|
| 23 |
Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel
|
Xue, Hui
|
|
|
110 |
C |
p.
|
artikel
|
| 24 |
Electrostatic deposition of polysaccharide onto soft protein colloidal particles: Enhanced rigidity and potential application as Pickering emulsifiers
|
Su, Jiaqi
|
|
|
110 |
C |
p.
|
artikel
|
| 25 |
Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking
|
Qayum, Abdul
|
|
|
110 |
C |
p.
|
artikel
|
| 26 |
Graphical abstract TOC
|
|
|
|
110 |
C |
p.
|
artikel
|
| 27 |
Graphical abstract TOC
|
|
|
|
110 |
C |
p.
|
artikel
|
| 28 |
High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin
|
Xie, Fan
|
|
|
110 |
C |
p.
|
artikel
|
| 29 |
How does the thermal-aggregation behavior of black cricket protein isolate affect its foaming and gelling properties?
|
Santiago, Livia A.
|
|
|
110 |
C |
p.
|
artikel
|
| 30 |
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure
|
Jin, Haobo
|
|
|
110 |
C |
p.
|
artikel
|
| 31 |
Impact of UV-C irradiation on solubility of Osborne protein fractions in wheat flour
|
Kumar, Amit
|
|
|
110 |
C |
p.
|
artikel
|
| 32 |
Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing
|
Zhang, Zhong
|
|
|
110 |
C |
p.
|
artikel
|
| 33 |
Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins
|
Pang, Zhihua
|
|
|
110 |
C |
p.
|
artikel
|
| 34 |
Improving the properties of chitosan films by incorporating shellac nanoparticles
|
Yuan, Yi
|
|
|
110 |
C |
p.
|
artikel
|
| 35 |
Influence of salts in the Hofmeister series on the physical gelation behavior of gelatin in aqueous solutions
|
Qiao, Congde
|
|
|
110 |
C |
p.
|
artikel
|
| 36 |
Investigation into the polymerization and changes of physicochemical properties of sugar beet pectin through controlled dry-heating
|
Wang, Zhiming
|
|
|
110 |
C |
p.
|
artikel
|
| 37 |
Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process
|
Vilotte, Alice
|
|
|
110 |
C |
p.
|
artikel
|
| 38 |
Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition
|
Infantes-Garcia, M.R.
|
|
|
110 |
C |
p.
|
artikel
|
| 39 |
Milk mimicry – Triglyceride mixtures that mimic lipid structuring during the digestion of bovine and human milk
|
Clulow, Andrew J.
|
|
|
110 |
C |
p.
|
artikel
|
| 40 |
Na+-induced gelation of a low-methoxyl pectin extracted from Premna microphylla Turcz
|
Pan, Ming-Kai
|
|
|
110 |
C |
p.
|
artikel
|
| 41 |
Nanoparticles of betalamic acid derivatives with cyclodextrins. Physicochemistry, production characterization and stability
|
Matencio, Adrián
|
|
|
110 |
C |
p.
|
artikel
|
| 42 |
Optimisation of an enzymatic method to obtain modified artichoke pectin and pectic oligosaccharides using artificial neural network tools. In silico and in vitro assessment of the antioxidant activity
|
Sabater, Carlos
|
|
|
110 |
C |
p.
|
artikel
|
| 43 |
Optimization and characterization of 1,8-cineole/hydroxypropyl-β-cyclodextrin inclusion complex and study of its release kinetics
|
Yin, Hao
|
|
|
110 |
C |
p.
|
artikel
|
| 44 |
Preparation and characterization of oleogel-in-water pickering emulsions stabilized by cellulose nanocrystals
|
Qi, Wenhui
|
|
|
110 |
C |
p.
|
artikel
|
| 45 |
Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
|
Setiowati, Arima Diah
|
|
|
110 |
C |
p.
|
artikel
|
| 46 |
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum
|
Wei, Yuanyuan
|
|
|
110 |
C |
p.
|
artikel
|
| 47 |
Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin
|
Gao, Shanshan
|
|
|
110 |
C |
p.
|
artikel
|
| 48 |
Rutin-containing chitosan films produced using in situ mechanoactivated precipitation process
|
Lipatova, I.M.
|
|
|
110 |
C |
p.
|
artikel
|
| 49 |
Small and large oscillatory shear properties of concentrated proteins
|
Schreuders, F.K.G.
|
|
|
110 |
C |
p.
|
artikel
|
| 50 |
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel
|
Huang, Jia-yi
|
|
|
110 |
C |
p.
|
artikel
|
| 51 |
Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR)
|
Yamada, Yasumasa
|
|
|
110 |
C |
p.
|
artikel
|
| 52 |
Technological benefits of using inulin and xylooligosaccharide in dulce de leche
|
Leddomado, Ludmila S.
|
|
|
110 |
C |
p.
|
artikel
|
| 53 |
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology
|
Zhang, Yanjun
|
|
|
110 |
C |
p.
|
artikel
|
| 54 |
The effects of basil seed gum on the physicochemical and structural properties of arachin gel
|
Yang, Qin
|
|
|
110 |
C |
p.
|
artikel
|
| 55 |
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
|
Keppler, Julia K.
|
|
|
110 |
C |
p.
|
artikel
|
| 56 |
Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation
|
Zhu, Xiangwei
|
|
|
110 |
C |
p.
|
artikel
|
| 57 |
Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility
|
Chang, Ranran
|
|
|
110 |
C |
p.
|
artikel
|
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