| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of arabic gum: Study of degradation and water desorption processes
|
Cozic, Céline
|
|
2009
|
23 |
7 |
p. 1930-1934
5 p.
|
artikel
|
| 2 |
A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan
|
Kök, M. Samil
|
|
2009
|
23 |
7 |
p. 1910-1917
8 p.
|
artikel
|
| 3 |
A review on the use of cyclodextrins in foods
|
Astray, G.
|
|
2009
|
23 |
7 |
p. 1631-1640
10 p.
|
artikel
|
| 4 |
Astringency of tea catechins: More than an oral lubrication tactile percept
|
Rossetti, D.
|
|
2009
|
23 |
7 |
p. 1984-1992
9 p.
|
artikel
|
| 5 |
Bibliography
|
|
|
2009
|
23 |
7 |
p. 2023-2028
6 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2009
|
23 |
7 |
p. 2029-
1 p.
|
artikel
|
| 7 |
Characteristics of enzymatically-deesterified pectin gels produced in the presence of monovalent ionic salts
|
Yoo, S.-H.
|
|
2009
|
23 |
7 |
p. 1926-1929
4 p.
|
artikel
|
| 8 |
Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin
|
Limpisophon, Kanokrat
|
|
2009
|
23 |
7 |
p. 1993-2000
8 p.
|
artikel
|
| 9 |
Chitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrations
|
Casariego, A.
|
|
2009
|
23 |
7 |
p. 1895-1902
8 p.
|
artikel
|
| 10 |
Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects
|
Mudgal, P.
|
|
2009
|
23 |
7 |
p. 1762-1770
9 p.
|
artikel
|
| 11 |
Corrigendum “Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin” [Food Hydrocolloids 23 (5) (2009) 1322–1327]
|
Giménez, B.
|
|
2009
|
23 |
7 |
p. 2022-
1 p.
|
artikel
|
| 12 |
Cross-linking of β-casein by Trichoderma reesei tyrosinase and Streptoverticillium mobaraense transglutaminase followed by SEC–MALLS
|
Monogioudi, Evanthia
|
|
2009
|
23 |
7 |
p. 2008-2015
8 p.
|
artikel
|
| 13 |
Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size
|
Sala, Guido
|
|
2009
|
23 |
7 |
p. 1853-1863
11 p.
|
artikel
|
| 14 |
Editorial Board
|
|
|
2009
|
23 |
7 |
p. IFC-
1 p.
|
artikel
|
| 15 |
Effect of amylose content and rice type on dynamic viscoelasticity of a composite rice starch gel
|
Lu, Zhan-Hui
|
|
2009
|
23 |
7 |
p. 1712-1719
8 p.
|
artikel
|
| 16 |
Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough
|
Asghar, Ali
|
|
2009
|
23 |
7 |
p. 1687-1692
6 p.
|
artikel
|
| 17 |
Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes
|
Balange, Amjad Khansaheb
|
|
2009
|
23 |
7 |
p. 1693-1701
9 p.
|
artikel
|
| 18 |
Effect of partially hydrolyzed oat β-glucan on the weight gain and lipid profile of mice
|
Bae, In Young
|
|
2009
|
23 |
7 |
p. 2016-2021
6 p.
|
artikel
|
| 19 |
Effect of pH on aqueous structure of maize starches analyzed by HPSEC-MALLS-RI system
|
Lee, Ju Hun
|
|
2009
|
23 |
7 |
p. 1935-1939
5 p.
|
artikel
|
| 20 |
Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes
|
Sowmya, M.
|
|
2009
|
23 |
7 |
p. 1827-1836
10 p.
|
artikel
|
| 21 |
Effect of sulfation on the physicochemical and biological properties of citrus pectins
|
Bae, In Young
|
|
2009
|
23 |
7 |
p. 1980-1983
4 p.
|
artikel
|
| 22 |
Effect of surface-active stabilizers on the surface properties of coconut milk emulsions
|
Tangsuphoom, Nattapol
|
|
2009
|
23 |
7 |
p. 1801-1809
9 p.
|
artikel
|
| 23 |
Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers
|
Tangsuphoom, Nattapol
|
|
2009
|
23 |
7 |
p. 1792-1800
9 p.
|
artikel
|
| 24 |
Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate
|
Manoi, Khanitta
|
|
2009
|
23 |
7 |
p. 1837-1847
11 p.
|
artikel
|
| 25 |
Formation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch
|
Skurtys, O.
|
|
2009
|
23 |
7 |
p. 1810-1817
8 p.
|
artikel
|
| 26 |
Heat damage evaluation in ultra-high pressure homogenized milk
|
Pereda, J.
|
|
2009
|
23 |
7 |
p. 1974-1979
6 p.
|
artikel
|
| 27 |
Hydrophobins stabilised air-filled emulsions for the food industry
|
Tchuenbou-Magaia, F.L.
|
|
2009
|
23 |
7 |
p. 1877-1885
9 p.
|
artikel
|
| 28 |
Identification of selected seaweed polysaccharides (phycocolloids) by vibrational spectroscopy (FTIR-ATR and FT-Raman)
|
Pereira, Leonel
|
|
2009
|
23 |
7 |
p. 1903-1909
7 p.
|
artikel
|
| 29 |
Kinetics of phase separation during pressure-induced gelation of a whey protein isolate
|
He, Jin-Song
|
|
2009
|
23 |
7 |
p. 1729-1733
5 p.
|
artikel
|
| 30 |
Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin
|
Zhang, Guifeng
|
|
2009
|
23 |
7 |
p. 2001-2007
7 p.
|
artikel
|
| 31 |
Maturation effects in fish gelatin and HPMC composite gels
|
Chen, Hui-Huang
|
|
2009
|
23 |
7 |
p. 1756-1761
6 p.
|
artikel
|
| 32 |
Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins
|
Heidebach, Thomas
|
|
2009
|
23 |
7 |
p. 1670-1677
8 p.
|
artikel
|
| 33 |
Microstructure–function relationships of heat-induced gels of porcine haemoglobin
|
Salvador, P.
|
|
2009
|
23 |
7 |
p. 1654-1659
6 p.
|
artikel
|
| 34 |
Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing
|
Adebowale, K.O.
|
|
2009
|
23 |
7 |
p. 1947-1957
11 p.
|
artikel
|
| 35 |
Optimisation of mild-acidic protein extraction from defatted sunflower (Helianthus annuus L.) meal
|
Pickardt, Claudia
|
|
2009
|
23 |
7 |
p. 1966-1973
8 p.
|
artikel
|
| 36 |
Physicochemical characterization of collagen fibers and collagen powder for self-composite film production
|
Wolf, K.L.
|
|
2009
|
23 |
7 |
p. 1886-1894
9 p.
|
artikel
|
| 37 |
Physico-chemical factors controlling the foamability and foam stability of milk proteins: Sodium caseinate and whey protein concentrates
|
Marinova, Krastanka G.
|
|
2009
|
23 |
7 |
p. 1864-1876
13 p.
|
artikel
|
| 38 |
Physicochemical, functional and structural properties of vicilin-rich protein isolates from three Phaseolus legumes: Effect of heat treatment
|
Tang, Chuan-He
|
|
2009
|
23 |
7 |
p. 1771-1778
8 p.
|
artikel
|
| 39 |
Rehydration process of milk protein concentrate powder monitored by static light scattering
|
Mimouni, Arnaud
|
|
2009
|
23 |
7 |
p. 1958-1965
8 p.
|
artikel
|
| 40 |
Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems
|
Rocha, C.
|
|
2009
|
23 |
7 |
p. 1734-1745
12 p.
|
artikel
|
| 41 |
Rheological behavior of binary and ternary mixtures of polysaccharides in aqueous medium
|
Rinaudo, M.
|
|
2009
|
23 |
7 |
p. 1720-1728
9 p.
|
artikel
|
| 42 |
Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
|
León, Paula G.
|
|
2009
|
23 |
7 |
p. 1660-1669
10 p.
|
artikel
|
| 43 |
Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding
|
Funami, Takahiro
|
|
2009
|
23 |
7 |
p. 1746-1755
10 p.
|
artikel
|
| 44 |
Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions
|
Vu Dang, H.
|
|
2009
|
23 |
7 |
p. 1678-1686
9 p.
|
artikel
|
| 45 |
Role of initial apparent viscosity and moisture content on post irradiation rheological properties of guar gum
|
Gupta, Sumit
|
|
2009
|
23 |
7 |
p. 1785-1791
7 p.
|
artikel
|
| 46 |
Soy protein cold-set hydrogels as controlled delivery devices for nutraceutical compounds
|
Maltais, Anne
|
|
2009
|
23 |
7 |
p. 1647-1653
7 p.
|
artikel
|
| 47 |
Structural and mechanical properties of fish gelatin as a function of extraction conditions
|
Eysturskarð, Jonhard
|
|
2009
|
23 |
7 |
p. 1702-1711
10 p.
|
artikel
|
| 48 |
Structural modifications of granular starch upon acylation with short-chain fatty acids
|
Lopez-Rubio, Amparo
|
|
2009
|
23 |
7 |
p. 1940-1946
7 p.
|
artikel
|
| 49 |
Studying different dimensions of amylose–long chain fatty acid complexes: Molecular, nano and micro level characteristics
|
Zabar, Shiran
|
|
2009
|
23 |
7 |
p. 1918-1925
8 p.
|
artikel
|
| 50 |
Surface tension and foam stability of commercial calcium and sodium caseinates
|
Abascal, Dulce M.
|
|
2009
|
23 |
7 |
p. 1848-1852
5 p.
|
artikel
|
| 51 |
The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi
|
Campo-Deaño, Laura
|
|
2009
|
23 |
7 |
p. 1641-1646
6 p.
|
artikel
|
| 52 |
The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide
|
Kreuß, Markus
|
|
2009
|
23 |
7 |
p. 1818-1826
9 p.
|
artikel
|
| 53 |
Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage
|
Yarnpakdee, Suthasinee
|
|
2009
|
23 |
7 |
p. 1779-1784
6 p.
|
artikel
|
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