| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alginate-based gel beads with bigel structures: Preparation, characterization and bioactive encapsulation
|
Yang, Jingyi
|
|
|
146 |
PB |
p.
|
artikel
|
| 2 |
Antiviral and technological properties of β-glucan-rich aqueous fractions from Pleurotus ostreatus waste biomass
|
Pérez-Bassart, Zaida
|
|
|
146 |
PB |
p.
|
artikel
|
| 3 |
Characterization of different high amylose starch granules. Part I: Multi-scale structures and relationships to thermal properties
|
Tian, Yu
|
|
|
146 |
PB |
p.
|
artikel
|
| 4 |
Conformational flexibility and molecular weight influence the emulsification performance of pectin: A comparative study of sugar beet pectin and citrus pectin
|
Lin, Jiawei
|
|
|
146 |
PB |
p.
|
artikel
|
| 5 |
Contents continued
|
|
|
|
146 |
PB |
p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
|
146 |
PB |
p.
|
artikel
|
| 7 |
Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs
|
Rolandelli, Guido
|
|
|
146 |
PB |
p.
|
artikel
|
| 8 |
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
|
Zhu, Bin
|
|
|
146 |
PB |
p.
|
artikel
|
| 9 |
Enhancing foam stability with β-lactoglobulin nanoparticles: Insights into molecular-level interplay and stabilization mechanism
|
Sun, Peilong
|
|
|
146 |
PB |
p.
|
artikel
|
| 10 |
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
|
Tao, Ye
|
|
|
146 |
PB |
p.
|
artikel
|
| 11 |
Extensional rheology of condensed milk treated with glucosyl transferases
|
O'Brien, Nikita
|
|
|
146 |
PB |
p.
|
artikel
|
| 12 |
Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate
|
Nie, Yunqing
|
|
|
146 |
PB |
p.
|
artikel
|
| 13 |
Functional, thermal, bioactive and antihypertensive properties of hot trub derived from brewing waste as an alternative source of protein
|
Santos, Luan Gustavo
|
|
|
146 |
PB |
p.
|
artikel
|
| 14 |
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
|
Cheng, Tianfu
|
|
|
146 |
PB |
p.
|
artikel
|
| 15 |
Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties
|
Milinčić, Danijel D.
|
|
|
146 |
PB |
p.
|
artikel
|
| 16 |
Graphical abstract TOC
|
|
|
|
146 |
PB |
p.
|
artikel
|
| 17 |
Graphical abstract TOC
|
|
|
|
146 |
PB |
p.
|
artikel
|
| 18 |
Green and sustainable biomaterials: Edible bioplastic films from mushroom mycelium
|
Shao, Guoqiang
|
|
|
146 |
PB |
p.
|
artikel
|
| 19 |
Green modification of corn starch through repeated freeze-thaw cycles (RFTC), microwave assisted solid state acetic acid esterification (MSAE), and by dual RFTC/MSAE treatment
|
Fashi, Armin
|
|
|
146 |
PB |
p.
|
artikel
|
| 20 |
High-intensity pulsed electric field-assisted acidic extraction of pectin from citrus peel: Physicochemical characteristics and emulsifying properties
|
Du, Yuyi
|
|
|
146 |
PB |
p.
|
artikel
|
| 21 |
Interfacial properties and structure of Pickering emulsions co-stabilized by different charge emulsifiers and zein nanoparticles
|
Cui, Song
|
|
|
146 |
PB |
p.
|
artikel
|
| 22 |
Physicochemical and antioxidant properties of set-type yogurt supplemented by lyophilized water-soluble Melastoma dodecandrum extract-bearded chitosan-coated nutriosomes
|
Rashwan, Ahmed K.
|
|
|
146 |
PB |
p.
|
artikel
|
| 23 |
Rheological investigation of the network structure in mixed gels of Kappa and Iota Carrageenan
|
Bhattacharyya, Tulika
|
|
|
146 |
PB |
p.
|
artikel
|
| 24 |
The effect of nanochitin on gastrointestinal digestion of starch and protein: Role of surface charge and size
|
Zou, Yujun
|
|
|
146 |
PB |
p.
|
artikel
|
| 25 |
Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt
|
Sankowski, L.V.
|
|
|
146 |
PB |
p.
|
artikel
|
| 26 |
Type of pectin determines structuring potential of soy proteins into meat analogue applications
|
Snel, Silvia J.E.
|
|
|
146 |
PB |
p.
|
artikel
|
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