| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2011
|
25 |
7 |
p. 1793-
1 p.
|
artikel
|
| 2 |
Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties
|
Báez, Germán D.
|
|
2011
|
25 |
7 |
p. 1758-1765
8 p.
|
artikel
|
| 3 |
Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus
|
Balaghi, Sima
|
|
2011
|
25 |
7 |
p. 1775-1784
10 p.
|
artikel
|
| 4 |
Contents: Graphical Abstracts
|
|
|
2011
|
25 |
7 |
p. iii-vii
nvt p.
|
artikel
|
| 5 |
Development of films based on blends of gelatin and poly(vinyl alcohol) cross linked with glutaraldehyde
|
Alves, Priscila M.A.
|
|
2011
|
25 |
7 |
p. 1751-1757
7 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2011
|
25 |
7 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch
|
Li, Suling
|
|
2011
|
25 |
7 |
p. 1702-1709
8 p.
|
artikel
|
| 8 |
Effect of shear thinning on aspiration – Toward making solutions for judging the risk of aspiration
|
Nishinari, K.
|
|
2011
|
25 |
7 |
p. 1737-1743
7 p.
|
artikel
|
| 9 |
Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis
|
Martínez, Karina D.
|
|
2011
|
25 |
7 |
p. 1667-1676
10 p.
|
artikel
|
| 10 |
Lipid and water crystallization in protein-stabilised oil-in-water emulsions
|
Cornacchia, Leonardo
|
|
2011
|
25 |
7 |
p. 1726-1736
11 p.
|
artikel
|
| 11 |
Practical food rheology: An interpretive approach
|
Dickinson, Eric
|
|
2011
|
25 |
7 |
p. 1655-
1 p.
|
artikel
|
| 12 |
Rheological properties of Salecan as a new source of thickening agent
|
Xiu, Aihui
|
|
2011
|
25 |
7 |
p. 1719-1725
7 p.
|
artikel
|
| 13 |
Rheology and functional properties of starches isolated from five improved rice varieties from West Africa
|
Lawal, Olayide S.
|
|
2011
|
25 |
7 |
p. 1785-1792
8 p.
|
artikel
|
| 14 |
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
|
Purhagen, Jeanette K.
|
|
2011
|
25 |
7 |
p. 1656-1666
11 p.
|
artikel
|
| 15 |
Structure of β-lactoglobulin microgels formed during heating as revealed by small-angle X-ray scattering and light scattering
|
Moitzi, Christian
|
|
2011
|
25 |
7 |
p. 1766-1774
9 p.
|
artikel
|
| 16 |
The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum
|
Pires Vilela, Joice Aline
|
|
2011
|
25 |
7 |
p. 1710-1718
9 p.
|
artikel
|
| 17 |
Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil–water interfaces
|
Ye, Aiqian
|
|
2011
|
25 |
7 |
p. 1677-1686
10 p.
|
artikel
|
| 18 |
The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties
|
Yang, Xin
|
|
2011
|
25 |
7 |
p. 1687-1701
15 p.
|
artikel
|
| 19 |
The use of whey protein particles in gluten-free bread production, the effect of particle stability
|
van Riemsdijk, Lieke E.
|
|
2011
|
25 |
7 |
p. 1744-1750
7 p.
|
artikel
|
| 20 |
Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gels
|
Nagano, Takao
|
|
2011
|
25 |
7 |
p. 1647-1654
8 p.
|
artikel
|
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