| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)
|
Riebroy, Siriporn
|
|
2009
|
23 |
1 |
p. 26-39
14 p.
|
artikel
|
| 2 |
Bibliography
|
|
|
2009
|
23 |
1 |
p. 225-230
6 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2009
|
23 |
1 |
p. 231-
1 p.
|
artikel
|
| 4 |
Characteristics and quality of gum arabic from naturally grown Acacia senegal (Linne) Willd. trees in the Central Rift Valley of Ethiopia
|
Yebeyen, Dagnew
|
|
2009
|
23 |
1 |
p. 175-180
6 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2009
|
23 |
1 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of complexation conditions on xanthan–chitosan polyelectrolyte complex gels
|
Argin-Soysal, Sanem
|
|
2009
|
23 |
1 |
p. 202-209
8 p.
|
artikel
|
| 7 |
Effect of fluorescence labelling on the properties of protein adsorption layers at the air/water interface
|
Grigoriev, Dmitry O.
|
|
2009
|
23 |
1 |
p. 221-224
4 p.
|
artikel
|
| 8 |
Effect of protein–polysaccharide mixtures on the continuous manufacturing of foamed food products
|
Narchi, I.
|
|
2009
|
23 |
1 |
p. 188-201
14 p.
|
artikel
|
| 9 |
Effect of salep as a hydrocolloid on storage stability of ‘İncir Uyutması’ dessert
|
Ayar, Ahmet
|
|
2009
|
23 |
1 |
p. 62-71
10 p.
|
artikel
|
| 10 |
Effect of temperature and cross-linking density on rheology of chemical cross-linked guar gum at the gel point
|
Sandolo, Chiara
|
|
2009
|
23 |
1 |
p. 210-220
11 p.
|
artikel
|
| 11 |
Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum
|
Sun, Changhui
|
|
2009
|
23 |
1 |
p. 165-174
10 p.
|
artikel
|
| 12 |
Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt
|
Agyare, Kingsley K.
|
|
2009
|
23 |
1 |
p. 72-81
10 p.
|
artikel
|
| 13 |
Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl
|
Zhang, Tao
|
|
2009
|
23 |
1 |
p. 146-152
7 p.
|
artikel
|
| 14 |
Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk
|
Serra, M.
|
|
2009
|
23 |
1 |
p. 82-91
10 p.
|
artikel
|
| 15 |
Food oral processing—A review
|
Chen, Jianshe
|
|
2009
|
23 |
1 |
p. 1-25
25 p.
|
artikel
|
| 16 |
Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends
|
Pérez-Mateos, M.
|
|
2009
|
23 |
1 |
p. 53-61
9 p.
|
artikel
|
| 17 |
Influence of heat processing on functional properties of Australian wattle seed (Acacia victoriae Bentham) extracts
|
Ee, K.Y.
|
|
2009
|
23 |
1 |
p. 116-124
9 p.
|
artikel
|
| 18 |
Partial coalescence as a tool to control sensory perception of emulsions
|
Benjamins, Jan
|
|
2009
|
23 |
1 |
p. 102-115
14 p.
|
artikel
|
| 19 |
Properties of filmogenic solutions of gliadin crosslinked with 1-(3-dimethyl aminopropyl)-3-ethylcarbodiimidehydrochloride/N-hydroxysuccinimide and cysteine
|
Soares, Rosane M.D.
|
|
2009
|
23 |
1 |
p. 181-187
7 p.
|
artikel
|
| 20 |
Release rate profiles of magnesium from multiple W/O/W emulsions
|
Bonnet, M.
|
|
2009
|
23 |
1 |
p. 92-101
10 p.
|
artikel
|
| 21 |
Residual amylopectin structures of amylase-treated wheat starch slurries reflect amylase mode of action
|
Leman, Pedro
|
|
2009
|
23 |
1 |
p. 153-164
12 p.
|
artikel
|
| 22 |
Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince
|
Binsi, P.K.
|
|
2009
|
23 |
1 |
p. 132-145
14 p.
|
artikel
|
| 23 |
Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity
|
Osés, Javier
|
|
2009
|
23 |
1 |
p. 125-131
7 p.
|
artikel
|
| 24 |
Thermoanalytical characterisation of processing-dependent structural changes and state transitions of citrus pectin
|
Einhorn-Stoll, Ulrike
|
|
2009
|
23 |
1 |
p. 40-52
13 p.
|
artikel
|
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