| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures
|
Albert, A.
|
|
2009
|
23 |
5 |
p. 1443-1448
6 p.
|
artikel
|
| 2 |
Bibliography
|
|
|
2009
|
23 |
5 |
p. 1449-1454
6 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2009
|
23 |
5 |
p. 1455-
1 p.
|
artikel
|
| 4 |
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
|
Sarkar, Anwesha
|
|
2009
|
23 |
5 |
p. 1270-1278
9 p.
|
artikel
|
| 5 |
Combined cross-linking treatments of bovine serum albumin gel beadlets for controlled-delivery of caffeine
|
Gan, Chee-Yuen
|
|
2009
|
23 |
5 |
p. 1398-1405
8 p.
|
artikel
|
| 6 |
Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed
|
Sala, Guido
|
|
2009
|
23 |
5 |
p. 1381-1393
13 p.
|
artikel
|
| 7 |
Dynamic rheological characterization of salep glucomannan/galactomannan-based milk beverages
|
Yaşar, Kurban
|
|
2009
|
23 |
5 |
p. 1305-1311
7 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2009
|
23 |
5 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of cellulose fibers addition on the mechanical properties and water vapor barrier of starch-based films
|
Müller, Carmen M.O.
|
|
2009
|
23 |
5 |
p. 1328-1333
6 p.
|
artikel
|
| 10 |
Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris
|
Ayala-Hernández, I.
|
|
2009
|
23 |
5 |
p. 1299-1304
6 p.
|
artikel
|
| 11 |
Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes
|
Jones, Owen G.
|
|
2009
|
23 |
5 |
p. 1312-1321
10 p.
|
artikel
|
| 12 |
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
|
Speroni, F.
|
|
2009
|
23 |
5 |
p. 1433-1442
10 p.
|
artikel
|
| 13 |
Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin
|
Giménez, B.
|
|
2009
|
23 |
5 |
p. 1322-1327
6 p.
|
artikel
|
| 14 |
Influence of chitosan and NaCl on physicochemical properties of low-acid tuna oil-in-water emulsions stabilized by non-ionic surfactant
|
Klinkesorn, Utai
|
|
2009
|
23 |
5 |
p. 1374-1380
7 p.
|
artikel
|
| 15 |
Influence of different β-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions
|
Santipanichwong, Rujirat
|
|
2009
|
23 |
5 |
p. 1279-1287
9 p.
|
artikel
|
| 16 |
Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks
|
Du, Baiqiao
|
|
2009
|
23 |
5 |
p. 1420-1426
7 p.
|
artikel
|
| 17 |
Influence of shearing on the physical characteristics and rheological behaviour of an aqueous whey protein isolate–κappa-carrageenan mixture
|
Gaaloul, Samy
|
|
2009
|
23 |
5 |
p. 1243-1252
10 p.
|
artikel
|
| 18 |
Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH
|
Perez, Adrián A.
|
|
2009
|
23 |
5 |
p. 1253-1262
10 p.
|
artikel
|
| 19 |
In-vitro evaluation of hydrocolloid–based encapsulated fish oil
|
Kosaraju, Shantha L.
|
|
2009
|
23 |
5 |
p. 1413-1419
7 p.
|
artikel
|
| 20 |
Isolation and rheological characterization of Mucuna flagellipes seed gum
|
Nwokocha, Louis M.
|
|
2009
|
23 |
5 |
p. 1394-1397
4 p.
|
artikel
|
| 21 |
Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales
|
van den Berg, Ladislava
|
|
2009
|
23 |
5 |
p. 1288-1298
11 p.
|
artikel
|
| 22 |
Novel route to stabilization of bioactive antioxidants by encapsulation in electrospun fibers of zein prolamine
|
Fernandez, Avelina
|
|
2009
|
23 |
5 |
p. 1427-1432
6 p.
|
artikel
|
| 23 |
Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2
|
Daimer, Katharina
|
|
2009
|
23 |
5 |
p. 1366-1373
8 p.
|
artikel
|
| 24 |
Physical and chemical properties of tuna-skin and bovine-hide gelatin films with added aqueous oregano and rosemary extracts
|
Gómez-Estaca, J.
|
|
2009
|
23 |
5 |
p. 1334-1341
8 p.
|
artikel
|
| 25 |
Protein–polysaccharide interactions: Phase behaviour of pectin–soy flour mixture
|
Giancone, T.
|
|
2009
|
23 |
5 |
p. 1263-1269
7 p.
|
artikel
|
| 26 |
Rheokinetic model to characterize the maturation process of gelatin solutions under shear flow
|
Ottone, Mariel L.
|
|
2009
|
23 |
5 |
p. 1342-1350
9 p.
|
artikel
|
| 27 |
Rheological behaviour of aerated palm kernel oil/water emulsions
|
Arboleya, Juan-Carlos
|
|
2009
|
23 |
5 |
p. 1358-1365
8 p.
|
artikel
|
| 28 |
Rheological behaviour of low-methoxyl pectin gels over an extended frequency window
|
Gigli, Jiabril
|
|
2009
|
23 |
5 |
p. 1406-1412
7 p.
|
artikel
|
| 29 |
Structure–fracture relationships in gas-filled gelatin gels
|
Zúñiga, R.N.
|
|
2009
|
23 |
5 |
p. 1351-1357
7 p.
|
artikel
|
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