| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography of food hydrocolloids
|
|
|
2011
|
25 |
1 |
p. 131-136
6 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2011
|
25 |
1 |
p. 137-
1 p.
|
artikel
|
| 3 |
Contents: Graphical Abstracts
|
|
|
2011
|
25 |
1 |
p. iii-vi
nvt p.
|
artikel
|
| 4 |
Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads
|
Li, Yan
|
|
2011
|
25 |
1 |
p. 122-130
9 p.
|
artikel
|
| 5 |
Development of an in-vitro mouth model to quantify salt release from gels
|
Mills, Tom
|
|
2011
|
25 |
1 |
p. 107-113
7 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2011
|
25 |
1 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of clouding agents on the quality of apple juice during storage
|
Ibrahim, G.E.
|
|
2011
|
25 |
1 |
p. 91-97
7 p.
|
artikel
|
| 8 |
Effect of enzymatic cross-linking of β-casein on proteolysis by pepsin
|
Monogioudi, Evanthia
|
|
2011
|
25 |
1 |
p. 71-81
11 p.
|
artikel
|
| 9 |
Effects of partial hydrolysis and plasticizer content on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin
|
Hoque, Md. Sazedul
|
|
2011
|
25 |
1 |
p. 82-90
9 p.
|
artikel
|
| 10 |
Effects of plasticizers on thermal properties and heat sealability of sago starch films
|
Abdorreza, Mohammadi Nafchi
|
|
2011
|
25 |
1 |
p. 56-60
5 p.
|
artikel
|
| 11 |
Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction
|
Guo, Q.
|
|
2011
|
25 |
1 |
p. 98-106
9 p.
|
artikel
|
| 12 |
Gelatin–pectin composite films from polyion-complex hydrogels
|
Farris, Stefano
|
|
2011
|
25 |
1 |
p. 61-70
10 p.
|
artikel
|
| 13 |
Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking
|
Sun, Xiang Dong
|
|
2011
|
25 |
1 |
p. 25-31
7 p.
|
artikel
|
| 14 |
Glass-transition behaviour of plasticized starch biopolymer system – A modified Gordon–Taylor approach
|
Chaudhary, Deeptangshu S.
|
|
2011
|
25 |
1 |
p. 114-121
8 p.
|
artikel
|
| 15 |
Hydroxypropylmethylcellulose at the oil–water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pH
|
Camino, Nerina A.
|
|
2011
|
25 |
1 |
p. 1-11
11 p.
|
artikel
|
| 16 |
Modified starch granules as particle-stabilizers of oil-in-water emulsions
|
Yusoff, Anida
|
|
2011
|
25 |
1 |
p. 42-55
14 p.
|
artikel
|
| 17 |
Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy
|
Herrero, A.M.
|
|
2011
|
25 |
1 |
p. 12-18
7 p.
|
artikel
|
| 18 |
Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties
|
Singh, Sandeep
|
|
2011
|
25 |
1 |
p. 19-24
6 p.
|
artikel
|
| 19 |
Rheology and microstructure of κ-carrageenan under different conformations induced by several concentrations of potassium ion
|
Núñez-Santiago, M.C.
|
|
2011
|
25 |
1 |
p. 32-41
10 p.
|
artikel
|
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