| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography
|
|
|
2008
|
22 |
7 |
p. 1418-1423
6 p.
|
artikel
|
| 2 |
Biochemical and rheological properties of gelling pectic isolates from buttercup squash fruit
|
O’Donoghue, E.M.
|
|
2008
|
22 |
7 |
p. 1326-1336
11 p.
|
artikel
|
| 3 |
Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase
|
Littoz, François
|
|
2008
|
22 |
7 |
p. 1203-1211
9 p.
|
artikel
|
| 4 |
Calcium bridges in fatty acid/pectin assemblies
|
Ropers, M.H.
|
|
2008
|
22 |
7 |
p. 1396-1403
8 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2008
|
22 |
7 |
p. 1424-
1 p.
|
artikel
|
| 6 |
Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties
|
Nakauma, Makoto
|
|
2008
|
22 |
7 |
p. 1254-1267
14 p.
|
artikel
|
| 7 |
Effect of extraction conditions on some physicochemical characteristics of pectins from “Améliorée” and “Mango” mango peels
|
Koubala, B.B.
|
|
2008
|
22 |
7 |
p. 1345-1351
7 p.
|
artikel
|
| 8 |
Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions
|
Tangsuphoom, Nattapol
|
|
2008
|
22 |
7 |
p. 1233-1242
10 p.
|
artikel
|
| 9 |
Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels
|
Muadklay, Janya
|
|
2008
|
22 |
7 |
p. 1268-1272
5 p.
|
artikel
|
| 10 |
Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels
|
van den Berg, L.
|
|
2008
|
22 |
7 |
p. 1404-1417
14 p.
|
artikel
|
| 11 |
Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology
|
Akkermans, Cynthia
|
|
2008
|
22 |
7 |
p. 1315-1325
11 p.
|
artikel
|
| 12 |
Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts
|
Funami, Takahiro
|
|
2008
|
22 |
7 |
p. 1273-1282
10 p.
|
artikel
|
| 13 |
Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films
|
Piotrowska, Barbara
|
|
2008
|
22 |
7 |
p. 1362-1371
10 p.
|
artikel
|
| 14 |
New structural features of Spondias purpurea gum exudate
|
Martínez, M.
|
|
2008
|
22 |
7 |
p. 1310-1314
5 p.
|
artikel
|
| 15 |
Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion
|
Mirhosseini, Hamed
|
|
2008
|
22 |
7 |
p. 1212-1223
12 p.
|
artikel
|
| 16 |
Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage
|
Sahan, N.
|
|
2008
|
22 |
7 |
p. 1291-1297
7 p.
|
artikel
|
| 17 |
Re-coalescence of emulsion droplets during high-energy emulsification
|
Jafari, Seid Mahdi
|
|
2008
|
22 |
7 |
p. 1191-1202
12 p.
|
artikel
|
| 18 |
Role of static and dynamic characteristics of diglycerol esters and β-lactoglobulin mixed films on foaming, 2: Adsorption and foaming
|
Álvarez Gómez, José M.
|
|
2008
|
22 |
7 |
p. 1298-1309
12 p.
|
artikel
|
| 19 |
Steady shear and yield stress data of fresh and frozen/thawed mashed potatoes: Effect of biopolymers addition
|
Fernández, C.
|
|
2008
|
22 |
7 |
p. 1381-1395
15 p.
|
artikel
|
| 20 |
Structure characterization of C-type starch granule by acid hydrolysis
|
Shujun, Wang
|
|
2008
|
22 |
7 |
p. 1283-1290
8 p.
|
artikel
|
| 21 |
Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion
|
White, D.A.
|
|
2008
|
22 |
7 |
p. 1224-1232
9 p.
|
artikel
|
| 22 |
The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions
|
Castellani, Oscar
|
|
2008
|
22 |
7 |
p. 1243-1253
11 p.
|
artikel
|
| 23 |
Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC
|
Chen, Chien-Li
|
|
2008
|
22 |
7 |
p. 1337-1344
8 p.
|
artikel
|
| 24 |
Viscoelasticity of inulin–starch-based dairy systems. Influence of inulin average chain length
|
Gonzalez-Tomás, L.
|
|
2008
|
22 |
7 |
p. 1372-1380
9 p.
|
artikel
|
| 25 |
Water sorption and physical properties of locust bean gum–pectin–starch composite gel dried using different drying methods
|
Sundaram, Jaya
|
|
2008
|
22 |
7 |
p. 1352-1361
10 p.
|
artikel
|
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