| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advances in the plant protein extraction: Mechanism and recommendations
|
Kumar, Manoj
|
|
|
115 |
C |
p.
|
artikel
|
| 2 |
A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies
|
Srivastava, Rohit
|
|
|
115 |
C |
p.
|
artikel
|
| 3 |
Contents continued.
|
|
|
|
115 |
C |
p.
|
artikel
|
| 4 |
Dehydration-triggered shape transformation of 4D printed edible gel structure affected by material property and heating mechanism
|
Liu, Zhenbin
|
|
|
115 |
C |
p.
|
artikel
|
| 5 |
Edible films based on gelatin, carboxymethyl cellulose, and their blends as carriers of potassium salts of iso-α-acids: Structural, physicochemical and antioxidant properties
|
Kowalczyk, Dariusz
|
|
|
115 |
C |
p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
|
115 |
C |
p.
|
artikel
|
| 7 |
Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development
|
Etxabide, Alaitz
|
|
|
115 |
C |
p.
|
artikel
|
| 8 |
Effect of germination treatment on the structural and physicochemical properties of quinoa starch
|
Xing, Bao
|
|
|
115 |
C |
p.
|
artikel
|
| 9 |
Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch
|
Chen, Lulu
|
|
|
115 |
C |
p.
|
artikel
|
| 10 |
Effects of pullulanase debranching and octenylsuccinic anhydride modification on the structural properties of maize starch-green tea extract complexes
|
Reddy, Chagam Koteswara
|
|
|
115 |
C |
p.
|
artikel
|
| 11 |
Fabrication and characteristics of porcine plasma protein cold-set gel: Influence of the aggregates produced by glucono-δ-lactone acidification on microbial transglutaminase catalysis
|
Zhang, Yu
|
|
|
115 |
C |
p.
|
artikel
|
| 12 |
Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions
|
Dong, Die
|
|
|
115 |
C |
p.
|
artikel
|
| 13 |
Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface
|
Yao, Xiaolin
|
|
|
115 |
C |
p.
|
artikel
|
| 14 |
Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions
|
Ye, Aiqian
|
|
|
115 |
C |
p.
|
artikel
|
| 15 |
Graphical abstract TOC
|
|
|
|
115 |
C |
p.
|
artikel
|
| 16 |
Graphical abstract TOC
|
|
|
|
115 |
C |
p.
|
artikel
|
| 17 |
Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs
|
He, Zhendong
|
|
|
115 |
C |
p.
|
artikel
|
| 18 |
Holocellulose nanofibers from insoluble polysaccharides of okara by mild alkali planetary ball milling: Structural characteristics and emulsifying properties
|
Yang, Tao
|
|
|
115 |
C |
p.
|
artikel
|
| 19 |
Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system
|
Wang, Yanfei
|
|
|
115 |
C |
p.
|
artikel
|
| 20 |
Impact of hydrothermal treatment on denaturation and aggregation of water-extractable quinoa (Chenopodium quinoa Willd.) protein
|
Van de Vondel, Julie
|
|
|
115 |
C |
p.
|
artikel
|
| 21 |
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties
|
Zhang, Xingzhong
|
|
|
115 |
C |
p.
|
artikel
|
| 22 |
Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough
|
Yang, Yong
|
|
|
115 |
C |
p.
|
artikel
|
| 23 |
Natural deep eutectic solvents pretreatment as an aid for pectin extraction from apple pomace
|
Chen, Mingrui
|
|
|
115 |
C |
p.
|
artikel
|
| 24 |
Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties
|
Bin Sintang, Mohd Dona
|
|
|
115 |
C |
p.
|
artikel
|
| 25 |
Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
|
Godoi, F.C.
|
|
|
115 |
C |
p.
|
artikel
|
| 26 |
Protein corona formation around inorganic nanoparticles: Food plant proteins-TiO2 nanoparticle interactions
|
Bing, Jiang
|
|
|
115 |
C |
p.
|
artikel
|
| 27 |
The in-vitro digestion behaviors of milk proteins acting as wall materials in spray-dried microparticles: Effects on the release of loaded blueberry anthocyanins
|
Liao, Minjie
|
|
|
115 |
C |
p.
|
artikel
|
| 28 |
Thermal treatment of dry zein to improve rheological properties in gluten-free dough
|
Federici, Enrico
|
|
|
115 |
C |
p.
|
artikel
|
| 29 |
Thermodynamic interactions of micellar casein and oat β-glucan in a model food system
|
Sarantis, Stelios D.
|
|
|
115 |
C |
p.
|
artikel
|
| 30 |
The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
|
García-Moreno, Pedro J.
|
|
|
115 |
C |
p.
|
artikel
|
| 31 |
Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin
|
Duthen, Simon
|
|
|
115 |
C |
p.
|
artikel
|
| 32 |
Utilizing relative ordered structure theory to guide polysaccharide purification for structural characterization
|
Wang, Yu-Xiao
|
|
|
115 |
C |
p.
|
artikel
|
| 33 |
Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins
|
Pan, Haibo
|
|
|
115 |
C |
p.
|
artikel
|
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