| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acacia(sen) SUPERGUM™ (Gum arabic): An evaluation of potential health benefits in human subjects
|
Glover, David A.
|
|
2009
|
23 |
8 |
p. 2410-2415
6 p.
|
artikel
|
| 2 |
Adding enzymatically modified gelatin to enhance the rehydration abilities and mechanical properties of bacterial cellulose
|
Lin, Shih-Bin
|
|
2009
|
23 |
8 |
p. 2195-2203
9 p.
|
artikel
|
| 3 |
Aggregation profile, preparation and nutritional characterization of African yam bean (Sphenostylis stenocarpa) acid and salt protein isolates
|
Arogundade, Lawrence A.
|
|
2009
|
23 |
8 |
p. 2294-2301
8 p.
|
artikel
|
| 4 |
Antifungal activity of films and solutions based on chitosan against typical seed fungi
|
Ziani, Khalid
|
|
2009
|
23 |
8 |
p. 2309-2314
6 p.
|
artikel
|
| 5 |
Application of thermal treatments to enhance gel strength and stability of highly concentrated crayfish-based emulsions
|
Romero, Alberto
|
|
2009
|
23 |
8 |
p. 2346-2353
8 p.
|
artikel
|
| 6 |
Application of xanthan gum for reducing syruping in refrigerated doughs
|
Simsek, Senay
|
|
2009
|
23 |
8 |
p. 2354-2358
5 p.
|
artikel
|
| 7 |
Bibliography
|
|
|
2009
|
23 |
8 |
p. 2493-2499
7 p.
|
artikel
|
| 8 |
Calendar
|
|
|
2009
|
23 |
8 |
p. 2500-
1 p.
|
artikel
|
| 9 |
Catechin-loaded calcium pectinate microparticles reinforced with liposome and hydroxypropylmethylcellulose: Optimization and in vivo antioxidant activity
|
Lee, Ji-Soo
|
|
2009
|
23 |
8 |
p. 2226-2233
8 p.
|
artikel
|
| 10 |
Characterization of acid-soluble collagen from the coelomic wall of Sipunculida
|
Su, Xiu-Rong
|
|
2009
|
23 |
8 |
p. 2190-2194
5 p.
|
artikel
|
| 11 |
Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil
|
Sánchez-González, Laura
|
|
2009
|
23 |
8 |
p. 2102-2109
8 p.
|
artikel
|
| 12 |
Chitosan-coated pectin beads: Characterization and in vitro release of mangiferin
|
de Souza, José Roberto R.
|
|
2009
|
23 |
8 |
p. 2278-2286
9 p.
|
artikel
|
| 13 |
Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability
|
Arocas, A.
|
|
2009
|
23 |
8 |
p. 2031-2037
7 p.
|
artikel
|
| 14 |
Comparative NMR relaxometry of gels of amylomaltase-modified starch and gelatin
|
Hansen, Michael Riis
|
|
2009
|
23 |
8 |
p. 2038-2048
11 p.
|
artikel
|
| 15 |
Comparing the heat stability of soya protein and milk whey protein emulsions
|
Euston, Stephen R.
|
|
2009
|
23 |
8 |
p. 2485-2492
8 p.
|
artikel
|
| 16 |
Comparisons of emulsifying properties of Maillard reaction products conjugated by green, red seaweeds and various commercial proteins
|
Chiu, Tsai-hsin
|
|
2009
|
23 |
8 |
p. 2270-2277
8 p.
|
artikel
|
| 17 |
Contents: Graphical Abstracts
|
|
|
2009
|
23 |
8 |
p. iii-v
nvt p.
|
artikel
|
| 18 |
Editorial Board
|
|
|
2009
|
23 |
8 |
p. IFC-
1 p.
|
artikel
|
| 19 |
Effect of acid–methanol treatment on the molecular structure and physicochemical properties of lentil (Lens culinaris Medik) starch
|
Sodhi, Navdeep Singh
|
|
2009
|
23 |
8 |
p. 2219-2225
7 p.
|
artikel
|
| 20 |
Effect of addition of selected solid cosolutes on viscoelastic properties of model processed cheese containing pectin
|
Macků, Ivana
|
|
2009
|
23 |
8 |
p. 2078-2084
7 p.
|
artikel
|
| 21 |
Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream
|
Zhao, Qiangzhong
|
|
2009
|
23 |
8 |
p. 2168-2173
6 p.
|
artikel
|
| 22 |
Effect of moderate electric fields in the permeation properties of chitosan coatings
|
Souza, B.W.S.
|
|
2009
|
23 |
8 |
p. 2110-2115
6 p.
|
artikel
|
| 23 |
Effect of salts on the rheology of hydrocolloids from mulberry (Morus alba L.) leaves in concentrated domain
|
Lin, Hsiang-Yun
|
|
2009
|
23 |
8 |
p. 2331-2338
8 p.
|
artikel
|
| 24 |
Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels
|
Rabiey, Ladan
|
|
2009
|
23 |
8 |
p. 2302-2308
7 p.
|
artikel
|
| 25 |
Effects of adding fish gelatin on Alaska pollock surimi gels
|
Hernández-Briones, Araceli
|
|
2009
|
23 |
8 |
p. 2446-2449
4 p.
|
artikel
|
| 26 |
Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate
|
Krstonošić, Veljko
|
|
2009
|
23 |
8 |
p. 2212-2218
7 p.
|
artikel
|
| 27 |
Electrostatic effects on β-lactoglobulin transitions during heat denaturation as studied by differential scanning calorimetry
|
Haug, I.J.
|
|
2009
|
23 |
8 |
p. 2287-2293
7 p.
|
artikel
|
| 28 |
Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein–polysaccharide complexes
|
Jiménez-Alvarado, R.
|
|
2009
|
23 |
8 |
p. 2425-2433
9 p.
|
artikel
|
| 29 |
Functional effects of xanthan gum on composite cassava-wheat dough and bread
|
Shittu, Taofik A.
|
|
2009
|
23 |
8 |
p. 2254-2260
7 p.
|
artikel
|
| 30 |
“Green labelled” pectins with gelling and emulsifying properties can be extracted by enzymatic way from unexploited sources
|
Zykwinska, Agata
|
|
2009
|
23 |
8 |
p. 2468-2477
10 p.
|
artikel
|
| 31 |
Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate
|
Keerati-u-rai, Maneephan
|
|
2009
|
23 |
8 |
p. 2141-2148
8 p.
|
artikel
|
| 32 |
Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air–water and oil–water interfaces
|
Camino, Nerina A.
|
|
2009
|
23 |
8 |
p. 2359-2368
10 p.
|
artikel
|
| 33 |
Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin–Pectin complexes
|
Chanasattru, Wanlop
|
|
2009
|
23 |
8 |
p. 2450-2457
8 p.
|
artikel
|
| 34 |
Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures
|
Kuropatwa, Malgorzata
|
|
2009
|
23 |
8 |
p. 2174-2181
8 p.
|
artikel
|
| 35 |
Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches
|
Arocas, A.
|
|
2009
|
23 |
8 |
p. 2478-2484
7 p.
|
artikel
|
| 36 |
Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound
|
Hambleton, Alicia
|
|
2009
|
23 |
8 |
p. 2116-2124
9 p.
|
artikel
|
| 37 |
Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound
|
Koocheki, Arash
|
|
2009
|
23 |
8 |
p. 2416-2424
9 p.
|
artikel
|
| 38 |
Influence of electrolytes on the heat-induced swelling of aqueous dispersions of native wheat starch granules
|
Zhu, W.X.
|
|
2009
|
23 |
8 |
p. 2204-2211
8 p.
|
artikel
|
| 39 |
Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels
|
Fraeye, Ilse
|
|
2009
|
23 |
8 |
p. 2069-2077
9 p.
|
artikel
|
| 40 |
Influence of molecular character of chitosan on the adsorption of chitosan to oil droplet interfaces in an in vitro digestion model
|
Helgason, T.
|
|
2009
|
23 |
8 |
p. 2243-2253
11 p.
|
artikel
|
| 41 |
Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir
|
Wróblewska, Barbara
|
|
2009
|
23 |
8 |
p. 2434-2445
12 p.
|
artikel
|
| 42 |
Interactions between sodium caseinate and LBG in acidified systems: Rheology and phase behavior
|
Perrechil, F.A.
|
|
2009
|
23 |
8 |
p. 2085-2093
9 p.
|
artikel
|
| 43 |
Interfacial and foaming properties of soy protein and their hydrolysates
|
Martínez, Karina D.
|
|
2009
|
23 |
8 |
p. 2149-2157
9 p.
|
artikel
|
| 44 |
Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions
|
Day, Li
|
|
2009
|
23 |
8 |
p. 2158-2167
10 p.
|
artikel
|
| 45 |
Interfacial rheology of soy proteins – High methoxyl pectin films
|
Piazza, Laura
|
|
2009
|
23 |
8 |
p. 2125-2131
7 p.
|
artikel
|
| 46 |
Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
|
Gabriele, A.
|
|
2009
|
23 |
8 |
p. 2054-2061
8 p.
|
artikel
|
| 47 |
Mechanical properties of mammalian and fish gelatins based on their weight average molecular weight and molecular weight distribution
|
Eysturskarð, Jonhard
|
|
2009
|
23 |
8 |
p. 2315-2321
7 p.
|
artikel
|
| 48 |
Modeling water sorption dynamics of cellular solid food systems using free volume theory
|
Meinders, Marcel B.J.
|
|
2009
|
23 |
8 |
p. 2234-2242
9 p.
|
artikel
|
| 49 |
Purification and partial physicochemical characteristics of protein free fenugreek gums
|
Youssef, M.K.
|
|
2009
|
23 |
8 |
p. 2049-2053
5 p.
|
artikel
|
| 50 |
Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds
|
Koocheki, Arash
|
|
2009
|
23 |
8 |
p. 2369-2379
11 p.
|
artikel
|
| 51 |
Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum
|
Chen, Chien-Hsien
|
|
2009
|
23 |
8 |
p. 2132-2140
9 p.
|
artikel
|
| 52 |
Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time
|
Karazhiyan, Hojjat
|
|
2009
|
23 |
8 |
p. 2062-2068
7 p.
|
artikel
|
| 53 |
Rheological study of gum arabic solutions: Interpretation based on molecular self-association
|
Li, Xiaobei
|
|
2009
|
23 |
8 |
p. 2394-2402
9 p.
|
artikel
|
| 54 |
Strand-like phase separation in mixtures of xanthan gum with anionic polyelectrolytes
|
Boyd, Matthew J.
|
|
2009
|
23 |
8 |
p. 2458-2467
10 p.
|
artikel
|
| 55 |
Structural and functional properties of soy protein isolate and cod gelatin blend films
|
Denavi, Gabriela A.
|
|
2009
|
23 |
8 |
p. 2094-2101
8 p.
|
artikel
|
| 56 |
Structural and mechanical characterization of κ/ι-hybrid carrageenan gels in potassium salt using Fourier Transform rheology
|
Hilliou, Loic
|
|
2009
|
23 |
8 |
p. 2322-2330
9 p.
|
artikel
|
| 57 |
Structural modification and characterization of rice starch treated by Thermus aquaticus 4-α-glucanotransferase
|
Cho, K.-H.
|
|
2009
|
23 |
8 |
p. 2403-2409
7 p.
|
artikel
|
| 58 |
Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
|
Holm, Karin
|
|
2009
|
23 |
8 |
p. 2388-2393
6 p.
|
artikel
|
| 59 |
The effects of gums on macro and micro-structure of breads baked in different ovens
|
Ozge Ozkoc, Semin
|
|
2009
|
23 |
8 |
p. 2182-2189
8 p.
|
artikel
|
| 60 |
The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?
|
Davies, Georgina A.
|
|
2009
|
23 |
8 |
p. 2261-2269
9 p.
|
artikel
|
| 61 |
Water soluble inner aqueous phase markers as indicators of the encapsulation properties of water-in-oil-in-water emulsions stabilized with sodium caseinate
|
Regan, Jonathan O'
|
|
2009
|
23 |
8 |
p. 2339-2345
7 p.
|
artikel
|
| 62 |
Zein nanoparticles produced by liquid–liquid dispersion
|
Zhong, Qixin
|
|
2009
|
23 |
8 |
p. 2380-2387
8 p.
|
artikel
|
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