| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A method of egg yolk fractionation. Characterization of fractions
|
Laca, Amanda
|
|
2010
|
24 |
4 |
p. 434-443
10 p.
|
artikel
|
| 2 |
Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan
|
Shen, Xiao Li
|
|
2010
|
24 |
4 |
p. 285-290
6 p.
|
artikel
|
| 3 |
Bibliography of food hydrocolloids
|
|
|
2010
|
24 |
4 |
p. 462-469
8 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2010
|
24 |
4 |
p. 470-
1 p.
|
artikel
|
| 5 |
Compression of gellan gels. Part II: Effect of sugars
|
Evageliou, Vasiliki
|
|
2010
|
24 |
4 |
p. 392-397
6 p.
|
artikel
|
| 6 |
Contents: Graphical Abstracts
|
|
|
2010
|
24 |
4 |
p. iii-ix
nvt p.
|
artikel
|
| 7 |
Designing of a wheat gluten/montmorillonite based system as carvacrol carrier: Rheological and structural properties
|
Mascheroni, E.
|
|
2010
|
24 |
4 |
p. 406-413
8 p.
|
artikel
|
| 8 |
Development of gelling properties of inulin by microfluidization
|
Ronkart, Sébastien N.
|
|
2010
|
24 |
4 |
p. 318-324
7 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2010
|
24 |
4 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
|
Meza, B.E.
|
|
2010
|
24 |
4 |
p. 414-423
10 p.
|
artikel
|
| 11 |
Effect of heat treatment on milk protein functionality at emulsion interfaces. A review
|
Raikos, Vassilios
|
|
2010
|
24 |
4 |
p. 259-265
7 p.
|
artikel
|
| 12 |
Effect of iron chelates on oil–water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aqueous phase toward fat globule surface by changes of interfacial properties
|
Guzun-Cojocaru, Tatiana
|
|
2010
|
24 |
4 |
p. 364-373
10 p.
|
artikel
|
| 13 |
Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes
|
Jones, Owen G.
|
|
2010
|
24 |
4 |
p. 374-383
10 p.
|
artikel
|
| 14 |
Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels
|
Hong, Geun Pyo
|
|
2010
|
24 |
4 |
p. 444-451
8 p.
|
artikel
|
| 15 |
Influence of electric fields on the structure of chitosan edible coatings
|
Souza, B.W.S.
|
|
2010
|
24 |
4 |
p. 330-335
6 p.
|
artikel
|
| 16 |
Isolation and some properties of collagen from the backbone of Baltic cod (Gadus morhua)
|
Żelechowska, Elżbieta
|
|
2010
|
24 |
4 |
p. 325-329
5 p.
|
artikel
|
| 17 |
Modified sodium caseinate films as releasing carriers of lysozyme
|
Mendes de Souza, Poliana
|
|
2010
|
24 |
4 |
p. 300-306
7 p.
|
artikel
|
| 18 |
New insights into the structure of hybrid κ-/μ-carrageenan and its alkaline conversion
|
Jouanneau, Diane
|
|
2010
|
24 |
4 |
p. 452-461
10 p.
|
artikel
|
| 19 |
On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth
|
Azarikia, Fatemeh
|
|
2010
|
24 |
4 |
p. 358-363
6 p.
|
artikel
|
| 20 |
pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces
|
Miquelim, Joice N.
|
|
2010
|
24 |
4 |
p. 398-405
8 p.
|
artikel
|
| 21 |
Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties
|
Gomand, S.V.
|
|
2010
|
24 |
4 |
p. 424-433
10 p.
|
artikel
|
| 22 |
Preparation of nanoparticles from denatured whey protein by pH-cycling treatment
|
Giroux, Hélène J.
|
|
2010
|
24 |
4 |
p. 341-346
6 p.
|
artikel
|
| 23 |
Sequential adsorption of egg-white proteins at the air–water interface suggests a stratified organization of the interfacial film
|
Le Floch-Fouéré, C.
|
|
2010
|
24 |
4 |
p. 275-284
10 p.
|
artikel
|
| 24 |
Stabilisation of acidified skimmed milk with HM pectin
|
Jensen, Søren
|
|
2010
|
24 |
4 |
p. 291-299
9 p.
|
artikel
|
| 25 |
Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method
|
Zabar, Shiran
|
|
2010
|
24 |
4 |
p. 347-357
11 p.
|
artikel
|
| 26 |
Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof
|
Gomand, S.V.
|
|
2010
|
24 |
4 |
p. 307-317
11 p.
|
artikel
|
| 27 |
Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength
|
Zhang, Ye-Hui
|
|
2010
|
24 |
4 |
p. 266-274
9 p.
|
artikel
|
| 28 |
The use of spray drying technology to reduce bitter taste of casein hydrolysate
|
Favaro-Trindade, C.S.
|
|
2010
|
24 |
4 |
p. 336-340
5 p.
|
artikel
|
| 29 |
Water sorption isotherms and phase transitions of sodium caseinate–lipid films as affected by lipid interactions
|
Fabra, M.J.
|
|
2010
|
24 |
4 |
p. 384-391
8 p.
|
artikel
|
Tijdschrift beschrijving