| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography of food hydrocolloids
|
|
|
2011
|
25 |
4 |
p. 826-840
15 p.
|
artikel
|
| 2 |
Bulk and interfacial viscoelasticity in concentrated emulsions: The role of the surfactant
|
Wulff-Pérez, Miguel
|
|
2011
|
25 |
4 |
p. 677-686
10 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2011
|
25 |
4 |
p. 841-
1 p.
|
artikel
|
| 4 |
Cluster formation and phase separation in mixtures of sodium κ-carrageenan and sodium caseinate
|
Nono, Merveille
|
|
2011
|
25 |
4 |
p. 743-749
7 p.
|
artikel
|
| 5 |
Co-adsorption of β-casein and calcium phosphate nanoclusters (CPN) at hydrophilic and hydrophobic solid–solution interfaces studied by neutron reflectometry
|
Follows, David
|
|
2011
|
25 |
4 |
p. 724-733
10 p.
|
artikel
|
| 6 |
Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams
|
Nicorescu, I.
|
|
2011
|
25 |
4 |
p. 797-808
12 p.
|
artikel
|
| 7 |
Contents: Graphical Abstracts
|
|
|
2011
|
25 |
4 |
p. iii-x
nvt p.
|
artikel
|
| 8 |
Denaturation of soy proteins in solution and at the oil–water interface: A fluorescence study
|
Miriani, M.
|
|
2011
|
25 |
4 |
p. 620-626
7 p.
|
artikel
|
| 9 |
Designing W1/O/W2 double emulsions stabilized by protein–polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties
|
Murillo-Martínez, M.M.
|
|
2011
|
25 |
4 |
p. 577-585
9 p.
|
artikel
|
| 10 |
Destabilization of protein-based emulsions by diglycerol esters of fatty acids – The importance of chain length similarity between dispersed oil molecules and fatty acid residues of the emulsifier
|
Matsumiya, Kentaro
|
|
2011
|
25 |
4 |
p. 773-780
8 p.
|
artikel
|
| 11 |
Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate
|
van Aken, George A.
|
|
2011
|
25 |
4 |
p. 781-788
8 p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
2011
|
25 |
4 |
p. IFC-
1 p.
|
artikel
|
| 13 |
Effectiveness of starch removal in a Bath-Substrate-Flow (BSF) device using surfactants and α-amylase
|
Jurado Alameda, Encarnación
|
|
2011
|
25 |
4 |
p. 647-653
7 p.
|
artikel
|
| 14 |
Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types’ emulsions
|
Mezdour, S.
|
|
2011
|
25 |
4 |
p. 613-619
7 p.
|
artikel
|
| 15 |
Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure
|
Santana, R.C.
|
|
2011
|
25 |
4 |
p. 604-612
9 p.
|
artikel
|
| 16 |
Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin
|
Humblet-Hua, K.N.P.
|
|
2011
|
25 |
4 |
p. 569-576
8 p.
|
artikel
|
| 17 |
Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters
|
Bernard, Clémence
|
|
2011
|
25 |
4 |
p. 758-763
6 p.
|
artikel
|
| 18 |
Food colloids, Granada, March 2010
|
Dickinson, Eric
|
|
2011
|
25 |
4 |
p. 557-
1 p.
|
artikel
|
| 19 |
Formation of conjugates between β-lactoglobulin and allyl isothiocyanate: Effect on protein heat aggregation, foaming and emulsifying properties
|
Rade-Kukic, K.
|
|
2011
|
25 |
4 |
p. 694-706
13 p.
|
artikel
|
| 20 |
Freeze–thaw stability of mayonnaise type oil-in-water emulsions
|
Magnusson, Emma
|
|
2011
|
25 |
4 |
p. 707-715
9 p.
|
artikel
|
| 21 |
From egg yolk/κ-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis
|
Aguilar, José Manuel
|
|
2011
|
25 |
4 |
p. 654-658
5 p.
|
artikel
|
| 22 |
Gel formation of mixtures of κ-carrageenan and sodium caseinate
|
Nono, Merveille
|
|
2011
|
25 |
4 |
p. 750-757
8 p.
|
artikel
|
| 23 |
Improved heat stability by whey protein–surfactant interaction
|
Tran Le, T.
|
|
2011
|
25 |
4 |
p. 594-603
10 p.
|
artikel
|
| 24 |
Influence of protein and mineral composition on the formation of whey protein heat-induced microgels
|
Schmitt, Christophe
|
|
2011
|
25 |
4 |
p. 558-567
10 p.
|
artikel
|
| 25 |
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
|
Magnusson, Emma
|
|
2011
|
25 |
4 |
p. 764-772
9 p.
|
artikel
|
| 26 |
Investigating the effect of surfactants on lipase interfacial behaviour in the presence of bile salts
|
Torcello-Gómez, A.
|
|
2011
|
25 |
4 |
p. 809-816
8 p.
|
artikel
|
| 27 |
Linear and non-linear viscoelasticity of puddings for nutritional management of dysphagia
|
Quinchia, L.A.
|
|
2011
|
25 |
4 |
p. 586-593
8 p.
|
artikel
|
| 28 |
Microalgae biomass interaction in biopolymer gelled systems
|
Batista, A.P.
|
|
2011
|
25 |
4 |
p. 817-825
9 p.
|
artikel
|
| 29 |
Mixtures of whey protein microgels and soluble aggregates as building blocks to control rheology and structure of acid induced cold-set gels
|
Donato, L.
|
|
2011
|
25 |
4 |
p. 734-742
9 p.
|
artikel
|
| 30 |
Publisher’s Note
|
|
|
2011
|
25 |
4 |
p. 568-
1 p.
|
artikel
|
| 31 |
Relationships between saliva and food bolus properties from model dairy products
|
Drago, S.R.
|
|
2011
|
25 |
4 |
p. 659-667
9 p.
|
artikel
|
| 32 |
Short- and mid-term adsorption behaviour of Quillaja Bark Saponin and its mixtures with lysozyme
|
Wojciechowski, Kamil
|
|
2011
|
25 |
4 |
p. 687-693
7 p.
|
artikel
|
| 33 |
Small-deformation rheology investigation of rehydrated cell wall particles–xanthan mixtures
|
Hemar, Yacine
|
|
2011
|
25 |
4 |
p. 668-676
9 p.
|
artikel
|
| 34 |
Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
|
Murray, Brent S.
|
|
2011
|
25 |
4 |
p. 627-638
12 p.
|
artikel
|
| 35 |
Structuring in β-sitosterol+γ-oryzanol-based emulsion gels during various stages of a temperature cycle
|
Bot, Arjen
|
|
2011
|
25 |
4 |
p. 639-646
8 p.
|
artikel
|
| 36 |
Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity
|
van Aken, George A.
|
|
2011
|
25 |
4 |
p. 789-796
8 p.
|
artikel
|
| 37 |
Understanding of the influence of composition, structure and texture on salty perception in model dairy products
|
Panouillé, Maud
|
|
2011
|
25 |
4 |
p. 716-723
8 p.
|
artikel
|
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