| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography of food hydrocolloids
|
|
|
2010
|
24 |
8 |
p. 809-814
6 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2010
|
24 |
8 |
p. 815-
1 p.
|
artikel
|
| 3 |
Caseinate films modified with tung oil
|
Pereda, Mariana
|
|
2010
|
24 |
8 |
p. 800-808
9 p.
|
artikel
|
| 4 |
Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolate
|
Bastos, Daniele S.
|
|
2010
|
24 |
8 |
p. 709-718
10 p.
|
artikel
|
| 5 |
Contents: Graphical Abstracts
|
|
|
2010
|
24 |
8 |
p. iii-vi
nvt p.
|
artikel
|
| 6 |
Correlation between saltiness perception and shear flow behaviour for viscous solutions
|
Koliandris, Anne-Laure
|
|
2010
|
24 |
8 |
p. 792-799
8 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
2010
|
24 |
8 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink
|
Kiani, H.
|
|
2010
|
24 |
8 |
p. 744-754
11 p.
|
artikel
|
| 9 |
Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation
|
Matalanis, Alison
|
|
2010
|
24 |
8 |
p. 689-701
13 p.
|
artikel
|
| 10 |
Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches
|
Mossaz, Stéphane
|
|
2010
|
24 |
8 |
p. 681-688
8 p.
|
artikel
|
| 11 |
Microstructure and rheology of β-lactoglobulin–galactomannan aqueous mixtures
|
Sittikijyothin, W.
|
|
2010
|
24 |
8 |
p. 726-734
9 p.
|
artikel
|
| 12 |
On the water-sorption properties of pectin
|
Panchev, I.N.
|
|
2010
|
24 |
8 |
p. 763-769
7 p.
|
artikel
|
| 13 |
Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties
|
Primo-Martín, C.
|
|
2010
|
24 |
8 |
p. 702-708
7 p.
|
artikel
|
| 14 |
Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract
|
Siripatrawan, Ubonrat
|
|
2010
|
24 |
8 |
p. 770-775
6 p.
|
artikel
|
| 15 |
Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens
|
Turabi, Elif
|
|
2010
|
24 |
8 |
p. 755-762
8 p.
|
artikel
|
| 16 |
Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model
|
Hu, Min
|
|
2010
|
24 |
8 |
p. 719-725
7 p.
|
artikel
|
| 17 |
Study of milk/κ-carrageenan mixtures by atomic force microscopy
|
Olivares, M.L.
|
|
2010
|
24 |
8 |
p. 776-782
7 p.
|
artikel
|
| 18 |
Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins
|
Bengoechea, Carlos
|
|
2010
|
24 |
8 |
p. 783-791
9 p.
|
artikel
|
| 19 |
Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG
|
Shpigelman, Avi
|
|
2010
|
24 |
8 |
p. 735-743
9 p.
|
artikel
|
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