| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower protein-based films
|
Salgado, Pablo R.
|
|
2011
|
25 |
6 |
p. 1433-1440
8 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2011
|
25 |
6 |
p. 1646-
1 p.
|
artikel
|
| 3 |
Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures
|
Çakır, Esra
|
|
2011
|
25 |
6 |
p. 1538-1546
9 p.
|
artikel
|
| 4 |
Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure
|
Arocas, Amparo
|
|
2011
|
25 |
6 |
p. 1554-1562
9 p.
|
artikel
|
| 5 |
Contents: Graphical Abstracts
|
|
|
2011
|
25 |
6 |
p. iii-ix
nvt p.
|
artikel
|
| 6 |
Crayfish protein isolated gels. A study of pH influence
|
Romero, Alberto
|
|
2011
|
25 |
6 |
p. 1490-1498
9 p.
|
artikel
|
| 7 |
Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH
|
Wong, Benjamin T.
|
|
2011
|
25 |
6 |
p. 1424-1432
9 p.
|
artikel
|
| 8 |
Decrease of available lysine in thermally treated gelatin followed by LC–UV: Influence on molar mass and ability to helixes’ formation
|
Rbii, Khalid
|
|
2011
|
25 |
6 |
p. 1409-1412
4 p.
|
artikel
|
| 9 |
Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection
|
Doherty, S.B.
|
|
2011
|
25 |
6 |
p. 1604-1617
14 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2011
|
25 |
6 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems
|
Martínez, Karina D.
|
|
2011
|
25 |
6 |
p. 1640-1645
6 p.
|
artikel
|
| 12 |
Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films
|
Fabra, M.J.
|
|
2011
|
25 |
6 |
p. 1441-1447
7 p.
|
artikel
|
| 13 |
Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt
|
Ciron, Chr. Ian E.
|
|
2011
|
25 |
6 |
p. 1470-1476
7 p.
|
artikel
|
| 14 |
Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt
|
Şanlı, Tuba
|
|
2011
|
25 |
6 |
p. 1477-1481
5 p.
|
artikel
|
| 15 |
Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films
|
Gómez-Estaca, J.
|
|
2011
|
25 |
6 |
p. 1461-1469
9 p.
|
artikel
|
| 16 |
Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids
|
Andersson, Helene
|
|
2011
|
25 |
6 |
p. 1587-1595
9 p.
|
artikel
|
| 17 |
Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil
|
Rao, Jiajia
|
|
2011
|
25 |
6 |
p. 1413-1423
11 p.
|
artikel
|
| 18 |
FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds
|
Gómez-Ordóñez, Eva
|
|
2011
|
25 |
6 |
p. 1514-1520
7 p.
|
artikel
|
| 19 |
Influences of pH and electrolyte on the rheological properties of aqueous solution of exopolysaccharide secreted by a deep-sea mesophilic bacterium
|
Li, Haiping
|
|
2011
|
25 |
6 |
p. 1547-1553
7 p.
|
artikel
|
| 20 |
Isolation and characterization of acid and pepsin-solubilized collagens from the skin of balloon fish (Diodon holocanthus)
|
Huang, Yu-Ru
|
|
2011
|
25 |
6 |
p. 1507-1513
7 p.
|
artikel
|
| 21 |
Lubricating properties of human whole saliva as affected by β-lactoglobulin
|
Vardhanabhuti, B.
|
|
2011
|
25 |
6 |
p. 1499-1506
8 p.
|
artikel
|
| 22 |
Modulation of rheological properties by heat-induced aggregation of whey protein solution
|
Purwanti, Nanik
|
|
2011
|
25 |
6 |
p. 1482-1489
8 p.
|
artikel
|
| 23 |
Oil-in-water emulsions stabilized by chitin nanocrystal particles
|
Tzoumaki, Maria V.
|
|
2011
|
25 |
6 |
p. 1521-1529
9 p.
|
artikel
|
| 24 |
Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans
|
Farouk, M.M.
|
|
2011
|
25 |
6 |
p. 1627-1636
10 p.
|
artikel
|
| 25 |
Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases
|
Emek, Sinan C.
|
|
2011
|
25 |
6 |
p. 1618-1626
9 p.
|
artikel
|
| 26 |
Polyoxyethylene alkyl and nonyl phenol ethers complexation with potato starch
|
Martínez-Gallegos, Juan F.
|
|
2011
|
25 |
6 |
p. 1563-1571
9 p.
|
artikel
|
| 27 |
Preparation of lutein microencapsulation by complex coacervation method and its physicochemical properties and stability
|
Qv, Xiao-Ying
|
|
2011
|
25 |
6 |
p. 1596-1603
8 p.
|
artikel
|
| 28 |
Properties and sorption studies of polyethylene oxide–starch blended films
|
Jagadish, R.S.
|
|
2011
|
25 |
6 |
p. 1572-1580
9 p.
|
artikel
|
| 29 |
Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. I. Optimisation using response surface methodology
|
Teng, L.Y.
|
|
2011
|
25 |
6 |
p. 1530-1537
8 p.
|
artikel
|
| 30 |
αs-casein inhibits the pressure-induced aggregation of β-lactoglobulin through its molecular chaperone-like properties
|
He, Jin-Song
|
|
2011
|
25 |
6 |
p. 1581-1586
6 p.
|
artikel
|
| 31 |
Starch retrogradation determined by differential thermal analysis (DTA)
|
Tian, Yaoqi
|
|
2011
|
25 |
6 |
p. 1637-1639
3 p.
|
artikel
|
| 32 |
The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures
|
Beliciu, Cosmin M.
|
|
2011
|
25 |
6 |
p. 1448-1460
13 p.
|
artikel
|
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