| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology
|
Liu, Zipeng
|
|
|
116 |
C |
p.
|
artikel
|
| 2 |
Biological protein precipitation: A green process for the extraction of cucumisin from melon (Cucumis melo L. inodorus) by-products
|
Gómez-García, Ricardo
|
|
|
116 |
C |
p.
|
artikel
|
| 3 |
Biopolymer interactions during gastric digestion: Implications for nutrient delivery
|
Acevedo-Fani, Alejandra
|
|
|
116 |
C |
p.
|
artikel
|
| 4 |
Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin
|
Chen, Wei
|
|
|
116 |
C |
p.
|
artikel
|
| 5 |
Conception of active food packaging films based on crab chitosan and gelatin enriched with crustacean protein hydrolysates with improved functional and biological properties
|
Hajji, Sawssen
|
|
|
116 |
C |
p.
|
artikel
|
| 6 |
Content continued
|
|
|
|
116 |
C |
p.
|
artikel
|
| 7 |
Design and characterization of starch/solid lipids hybrid microcapsules and their thermal stability with menthol
|
Sun, Yajuan
|
|
|
116 |
C |
p.
|
artikel
|
| 8 |
Differences in starch structural and physicochemical properties and texture characteristics of cooked rice between the main crop and ratoon rice
|
Deng, Fei
|
|
|
116 |
C |
p.
|
artikel
|
| 9 |
Dispersing insoluble yolk low-density lipoprotein (LDL) recovered by complexing with carboxymethylcellulose (CMC) for the nanoencapsulation of hemp cannabidiol (CBD) through emulsification at neutral pH
|
Fei, Tao
|
|
|
116 |
C |
p.
|
artikel
|
| 10 |
3D printing of edible hydrogels containing thiamine and their comparison to cast gels
|
Kamlow, Michael-Alex
|
|
|
116 |
C |
p.
|
artikel
|
| 11 |
Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment
|
Zhou, Beibei
|
|
|
116 |
C |
p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
|
116 |
C |
p.
|
artikel
|
| 13 |
Effect of flavonoid structure and pH on iron-mediated pectin interaction
|
Chirug, Libi
|
|
|
116 |
C |
p.
|
artikel
|
| 14 |
Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
|
Suet Li, Tan
|
|
|
116 |
C |
p.
|
artikel
|
| 15 |
Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films
|
Ahammed, Shabbir
|
|
|
116 |
C |
p.
|
artikel
|
| 16 |
Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches
|
Han, Xiuying
|
|
|
116 |
C |
p.
|
artikel
|
| 17 |
Effects of pH and temperature on the structure, rheological and gel-forming properties of sugar beet pectins
|
Zhang, Tao
|
|
|
116 |
C |
p.
|
artikel
|
| 18 |
Emulsion gels with different proteins at the interface: Structures and delivery functionality
|
Lu, Yao
|
|
|
116 |
C |
p.
|
artikel
|
| 19 |
Encapsulation of bifidobacterium in alginate microgels improves viability and targeted gut release
|
Zhang, Zipei
|
|
|
116 |
C |
p.
|
artikel
|
| 20 |
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles
|
Qin, Xin-Sheng
|
|
|
116 |
C |
p.
|
artikel
|
| 21 |
Graphical abstract TOC
|
|
|
|
116 |
C |
p.
|
artikel
|
| 22 |
Graphical abstract TOC
|
|
|
|
116 |
C |
p.
|
artikel
|
| 23 |
Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour
|
Zheng, Yuxue
|
|
|
116 |
C |
p.
|
artikel
|
| 24 |
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development
|
Liu, Dan
|
|
|
116 |
C |
p.
|
artikel
|
| 25 |
Oral tribology, adsorption and rheology of alternative food proteins
|
Kew, Ben
|
|
|
116 |
C |
p.
|
artikel
|
| 26 |
Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility
|
Santos, Tatiana Porto
|
|
|
116 |
C |
p.
|
artikel
|
| 27 |
Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception
|
Laguna, Laura
|
|
|
116 |
C |
p.
|
artikel
|
| 28 |
Stability, temperature dependence, and microstructure of high pressure jet-treated dairy foams
|
Voronin, Grace Lewis
|
|
|
116 |
C |
p.
|
artikel
|
| 29 |
Structural characteristics of a highly branched and acetylated pectin from Portulaca oleracea L.
|
Tang, Wei
|
|
|
116 |
C |
p.
|
artikel
|
| 30 |
Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing
|
Hotchkiss Jr., Arland T.
|
|
|
116 |
C |
p.
|
artikel
|
| 31 |
Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH
|
Qu, Danni
|
|
|
116 |
C |
p.
|
artikel
|
| 32 |
The enhanced fatty acids flavor release for low-fat cheeses by carrier immobilized lipases on O/W Pickering emulsions
|
Guan, Tong
|
|
|
116 |
C |
p.
|
artikel
|
| 33 |
The heat stability of Rhamnolipid containing egg-protein stabilised oil-in-water emulsions
|
Russell, Catherine
|
|
|
116 |
C |
p.
|
artikel
|
| 34 |
The in vitro digestion of differently structured starch gels with different amylose contents
|
Zheng, Mingjing
|
|
|
116 |
C |
p.
|
artikel
|
| 35 |
The versatility of collagen and chitosan: From food to biomedical applications
|
Irastorza, Ainhoa
|
|
|
116 |
C |
p.
|
artikel
|
| 36 |
Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor
|
Janssen, Frederik
|
|
|
116 |
C |
p.
|
artikel
|
| 37 |
USANS and SANS investigations on the coagulation of commercial bovine milk: Microstructures induced by calf and fungal rennet
|
Callaghan-Patrachar, N.
|
|
|
116 |
C |
p.
|
artikel
|
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