| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of aged gelatin by AFlFFF-MALS: Identification of high molar mass components and their influence on solubility
|
Rbii, Khalid
|
|
2009
|
23 |
3 |
p. 1024-1030
7 p.
|
artikel
|
| 2 |
Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure
|
Chicón, Rosa
|
|
2009
|
23 |
3 |
p. 593-599
7 p.
|
artikel
|
| 3 |
Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil
|
Román-Guerrero, A.
|
|
2009
|
23 |
3 |
p. 708-713
6 p.
|
artikel
|
| 4 |
Bibliography
|
|
|
2009
|
23 |
3 |
p. 1065-1070
6 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2009
|
23 |
3 |
p. 1071-
1 p.
|
artikel
|
| 6 |
Characterisation of dairy emulsions by NMR and rheological techniques
|
Gabriele, Domenico
|
|
2009
|
23 |
3 |
p. 619-628
10 p.
|
artikel
|
| 7 |
Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage
|
Cortés-Muñoz, M.
|
|
2009
|
23 |
3 |
p. 640-654
15 p.
|
artikel
|
| 8 |
Chitosan coating for the protection of amino acids that were entrapped within hydrogenated fat
|
Chiang, Ying-Wei
|
|
2009
|
23 |
3 |
p. 1057-1061
5 p.
|
artikel
|
| 9 |
Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions
|
Lazaridou, A.
|
|
2009
|
23 |
3 |
p. 886-895
10 p.
|
artikel
|
| 10 |
Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception
|
Janssen, Anke M.
|
|
2009
|
23 |
3 |
p. 795-805
11 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2009
|
23 |
3 |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification
|
Chuah, Ai Mey
|
|
2009
|
23 |
3 |
p. 600-610
11 p.
|
artikel
|
| 13 |
Effect of finger millet (Eleusine coracana, Indaf-15) malt esterases on the functional characteristics of non-starch polysaccharides
|
Latha, G. Madhavi
|
|
2009
|
23 |
3 |
p. 1007-1014
8 p.
|
artikel
|
| 14 |
Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake
|
Ashwini, A.
|
|
2009
|
23 |
3 |
p. 700-707
8 p.
|
artikel
|
| 15 |
Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures
|
Li, Xianghong
|
|
2009
|
23 |
3 |
p. 1015-1023
9 p.
|
artikel
|
| 16 |
Effect of phenolic compounds on the properties of porcine plasma protein-based film
|
Nuthong, Pornpot
|
|
2009
|
23 |
3 |
p. 736-741
6 p.
|
artikel
|
| 17 |
Effect of protein composition on the rheological properties of acid-induced whey protein gels
|
Rabiey, Ladan
|
|
2009
|
23 |
3 |
p. 973-979
7 p.
|
artikel
|
| 18 |
Effect of surfactants on water barrier and physical properties of tapioca starch/decolorized hsian-tsao leaf gum films
|
Chen, Chien-Hsien
|
|
2009
|
23 |
3 |
p. 714-721
8 p.
|
artikel
|
| 19 |
Effect of water uptake on amorphous inulin properties
|
Ronkart, Sébastien N.
|
|
2009
|
23 |
3 |
p. 922-927
6 p.
|
artikel
|
| 20 |
Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins
|
Yang, Hongshun
|
|
2009
|
23 |
3 |
p. 577-584
8 p.
|
artikel
|
| 21 |
Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes
|
Lesmes, Uri
|
|
2009
|
23 |
3 |
p. 667-675
9 p.
|
artikel
|
| 22 |
Effects of reverse CO2 acidification cycles, calcium supplementation, pH adjustment and chilled storage on physico-chemical and rennet coagulation properties of reconstituted low- and medium-heat skim milk powders
|
Klandar, Abdul H.
|
|
2009
|
23 |
3 |
p. 806-815
10 p.
|
artikel
|
| 23 |
Effects of various plasticizers on mechanical and water vapor barrier properties of gelatin films
|
Cao, Na
|
|
2009
|
23 |
3 |
p. 729-735
7 p.
|
artikel
|
| 24 |
Electrically treated composite FILMS based on chitosan and methylcellulose blends
|
García, M.A.
|
|
2009
|
23 |
3 |
p. 722-728
7 p.
|
artikel
|
| 25 |
Films based on kefiran, an exopolysaccharide obtained from kefir grain: Development and characterization
|
Piermaria, Judith Araceli
|
|
2009
|
23 |
3 |
p. 684-690
7 p.
|
artikel
|
| 26 |
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
|
Karim, A.A.
|
|
2009
|
23 |
3 |
p. 563-576
14 p.
|
artikel
|
| 27 |
Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions
|
Khalloufi, Seddik
|
|
2009
|
23 |
3 |
p. 611-618
8 p.
|
artikel
|
| 28 |
Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies
|
Razavi, Seyed M.A.
|
|
2009
|
23 |
3 |
p. 908-912
5 p.
|
artikel
|
| 29 |
Heat-induced gel formation of plasma proteins: New insights by FTIR 2D correlation spectroscopy
|
Saguer, E.
|
|
2009
|
23 |
3 |
p. 874-879
6 p.
|
artikel
|
| 30 |
High viscosity of hydrocolloid from leaves of Corchorus olitorius L.
|
Yamazaki, Eiji
|
|
2009
|
23 |
3 |
p. 655-660
6 p.
|
artikel
|
| 31 |
Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains
|
Alting, Arno C.
|
|
2009
|
23 |
3 |
p. 980-987
8 p.
|
artikel
|
| 32 |
Influence of corn starch type in the rheological properties of a white sauce after heating and freezing
|
Arocas, A.
|
|
2009
|
23 |
3 |
p. 901-907
7 p.
|
artikel
|
| 33 |
Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films
|
Phan The, D.
|
|
2009
|
23 |
3 |
p. 691-699
9 p.
|
artikel
|
| 34 |
Influence of the overall charge and local charge density of pectin on the complex formation between pectin and β-lactoglobulin
|
Sperber, Bram L.H.M.
|
|
2009
|
23 |
3 |
p. 765-772
8 p.
|
artikel
|
| 35 |
Interactions between whey soybean protein (WSP) and beta-conglycinin (7S) during the formation of protein particles at elevated temperatures
|
Ren, Chengang
|
|
2009
|
23 |
3 |
p. 936-941
6 p.
|
artikel
|
| 36 |
Investigation of alginate beads for gastro-intestinal functionality, Part 1: In vitro characterisation
|
Rayment, Phillippa
|
|
2009
|
23 |
3 |
p. 816-822
7 p.
|
artikel
|
| 37 |
Investigation of alginate beads for gastro-intestinal functionality, Part 2: In vivo characterisation
|
Hoad, Caroline
|
|
2009
|
23 |
3 |
p. 833-839
7 p.
|
artikel
|
| 38 |
Isolation and characterization of galactomannan from Dimorphandra gardneriana Tul. seeds as a potential guar gum substitute
|
Cunha, Pablyana L.R.
|
|
2009
|
23 |
3 |
p. 880-885
6 p.
|
artikel
|
| 39 |
Isolation and viscometric characterization of hydrocolloids from mulberry (Morus alba L.) leaves
|
Lin, Hsiang-Yun
|
|
2009
|
23 |
3 |
p. 840-848
9 p.
|
artikel
|
| 40 |
Light scattering study of sodium caseinate+dextran sulfate in aqueous solution: Relationship to emulsion stability
|
Semenova, Maria G.
|
|
2009
|
23 |
3 |
p. 629-639
11 p.
|
artikel
|
| 41 |
Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels
|
Romero, Alberto
|
|
2009
|
23 |
3 |
p. 964-972
9 p.
|
artikel
|
| 42 |
Macromolecular complexes of the main storage protein of Vicia faba seeds with sulfated polysaccharide
|
Antonov, Y.A.
|
|
2009
|
23 |
3 |
p. 996-1006
11 p.
|
artikel
|
| 43 |
Mechanical properties of κ-carrageenan in high concentration of sugar solutions
|
Loret, C.
|
|
2009
|
23 |
3 |
p. 823-832
10 p.
|
artikel
|
| 44 |
Microstructure and optical properties of sodium caseinate films containing oleic acid–beeswax mixtures
|
Fabra, Maria José
|
|
2009
|
23 |
3 |
p. 676-683
8 p.
|
artikel
|
| 45 |
Modification of psyllium polysaccharides for use in oral insulin delivery
|
Singh, Baljit
|
|
2009
|
23 |
3 |
p. 928-935
8 p.
|
artikel
|
| 46 |
Optimization of the biocide properties of chitosan for its application in the design of active films of interest in the food area
|
Fernandez-Saiz, P.
|
|
2009
|
23 |
3 |
p. 913-921
9 p.
|
artikel
|
| 47 |
Persistence of oral coatings of CMC and starch-based custard desserts
|
de Wijk, René A.
|
|
2009
|
23 |
3 |
p. 896-900
5 p.
|
artikel
|
| 48 |
Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures
|
Kontogiorgos, V.
|
|
2009
|
23 |
3 |
p. 949-956
8 p.
|
artikel
|
| 49 |
Phase structures impact the rheological properties of rennet-casein-based imitation cheese containing starch
|
Ye, Aiqian
|
|
2009
|
23 |
3 |
p. 867-873
7 p.
|
artikel
|
| 50 |
Physico-chemical and film forming properties of giant squid (Dosidicus gigas) gelatin
|
Giménez, B.
|
|
2009
|
23 |
3 |
p. 585-592
8 p.
|
artikel
|
| 51 |
Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception
|
Vingerhoeds, Monique H.
|
|
2009
|
23 |
3 |
p. 773-785
13 p.
|
artikel
|
| 52 |
Rheological behavior of heat-induced wheat gliadin gel
|
Sun, Shaomin
|
|
2009
|
23 |
3 |
p. 1054-1056
3 p.
|
artikel
|
| 53 |
Rheological behaviour of pullulanase-treated guar galactomannan on co-gelation with xanthan
|
Shobha, M.S.
|
|
2009
|
23 |
3 |
p. 749-754
6 p.
|
artikel
|
| 54 |
Rheological properties of Cedrela odorata gum exudate aqueous dispersions
|
Rincón, Fernando
|
|
2009
|
23 |
3 |
p. 1031-1037
7 p.
|
artikel
|
| 55 |
Rheological properties of rice pasta dough supplemented with proteins and gums
|
Sozer, Nesli
|
|
2009
|
23 |
3 |
p. 849-855
7 p.
|
artikel
|
| 56 |
Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients
|
Drusch, S.
|
|
2009
|
23 |
3 |
p. 942-948
7 p.
|
artikel
|
| 57 |
Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties
|
Angioloni, Alessandro
|
|
2009
|
23 |
3 |
p. 742-748
7 p.
|
artikel
|
| 58 |
Starch–fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems
|
Ravindran, G.
|
|
2009
|
23 |
3 |
p. 1047-1053
7 p.
|
artikel
|
| 59 |
Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups
|
Lutz, R.
|
|
2009
|
23 |
3 |
p. 786-794
9 p.
|
artikel
|
| 60 |
The impact of resistant starch on characteristics of gluten-free dough and bread
|
Korus, Jarosław
|
|
2009
|
23 |
3 |
p. 988-995
8 p.
|
artikel
|
| 61 |
The influence of hydrophobic substances on water vapor permeability of fish gelatin films modified with transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC)
|
Sztuka, Katarzyna
|
|
2009
|
23 |
3 |
p. 1062-1064
3 p.
|
artikel
|
| 62 |
The influence of the storage conditions heat and humidity on conformation, state transitions and degradation behaviour of dried pectins
|
Einhorn-Stoll, Ulrike
|
|
2009
|
23 |
3 |
p. 856-866
11 p.
|
artikel
|
| 63 |
The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels
|
Chojnicka, Agnieszka
|
|
2009
|
23 |
3 |
p. 1038-1046
9 p.
|
artikel
|
| 64 |
The mechanism behind microstructure formation in mixed whey protein–polysaccharide cold-set gels
|
de Jong, Saskia
|
|
2009
|
23 |
3 |
p. 755-764
10 p.
|
artikel
|
| 65 |
Valencia PME isozymes create charge modified pectins with distinct calcium sensitivity and rheological properties
|
Kim, Yookyung
|
|
2009
|
23 |
3 |
p. 957-963
7 p.
|
artikel
|
| 66 |
Viscoelastic behaviour of heat-treated whey protein concentrate suspensions
|
Meza, B.E.
|
|
2009
|
23 |
3 |
p. 661-666
6 p.
|
artikel
|
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