| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hydrogel
|
Guo, Jian
|
|
2012
|
26 |
1 |
p. 277-285
9 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2012
|
26 |
1 |
p. 323-
1 p.
|
artikel
|
| 3 |
Classification and physicochemical characterization of mesquite gum (Prosopis spp.)
|
López-Franco, Yolanda L.
|
|
2012
|
26 |
1 |
p. 159-166
8 p.
|
artikel
|
| 4 |
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
|
Alftrén, Johan
|
|
2012
|
26 |
1 |
p. 54-62
9 p.
|
artikel
|
| 5 |
Composition gradient from surface to core in dairy powders: Agglomeration effect
|
Murrieta-Pazos, I.
|
|
2012
|
26 |
1 |
p. 149-158
10 p.
|
artikel
|
| 6 |
Contents: Graphical Abstracts
|
|
|
2012
|
26 |
1 |
p. iii-xii
nvt p.
|
artikel
|
| 7 |
Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions
|
Lesmes, Uri
|
|
2012
|
26 |
1 |
p. 221-230
10 p.
|
artikel
|
| 8 |
Defatted mustard seed meal-based biopolymer film development
|
Hendrix, Kathleen M.
|
|
2012
|
26 |
1 |
p. 118-125
8 p.
|
artikel
|
| 9 |
Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG
|
Perrechil, F.A.
|
|
2012
|
26 |
1 |
p. 126-134
9 p.
|
artikel
|
| 10 |
Diffusion of probe polymer in gellan gum solutions during gelation process studied by gradient NMR
|
Shimizu, Makoto
|
|
2012
|
26 |
1 |
p. 28-32
5 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2012
|
26 |
1 |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage
|
Mohan, C.O.
|
|
2012
|
26 |
1 |
p. 167-174
8 p.
|
artikel
|
| 13 |
Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides
|
Hou, Zhanqun
|
|
2012
|
26 |
1 |
p. 205-211
7 p.
|
artikel
|
| 14 |
Effect of debranching on the rheological properties of Ca2+–pectin gels
|
Ngouémazong, Doungla E.
|
|
2012
|
26 |
1 |
p. 44-53
10 p.
|
artikel
|
| 15 |
Effect of de-methylesterification on network development and nature of Ca2+-pectin gels: Towards understanding structure–function relations of pectin
|
Ngouémazong, Doungla E.
|
|
2012
|
26 |
1 |
p. 89-98
10 p.
|
artikel
|
| 16 |
Effect of essential oils and homogenization conditions on properties of chitosan-based films
|
Bonilla, J.
|
|
2012
|
26 |
1 |
p. 9-16
8 p.
|
artikel
|
| 17 |
Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids
|
Jiménez, Alberto
|
|
2012
|
26 |
1 |
p. 302-310
9 p.
|
artikel
|
| 18 |
Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread
|
Alu’datt, Muhammad H.
|
|
2012
|
26 |
1 |
p. 135-143
9 p.
|
artikel
|
| 19 |
Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films
|
Liu, Zunying
|
|
2012
|
26 |
1 |
p. 311-317
7 p.
|
artikel
|
| 20 |
Emulsions stabilized by heat-treated collagen fibers
|
de Castro Santana, Rejane
|
|
2012
|
26 |
1 |
p. 73-81
9 p.
|
artikel
|
| 21 |
Formulation of β-carotene by precipitation from pressurized ethyl acetate-on-water emulsions for application as natural colorant
|
de Paz, Esther
|
|
2012
|
26 |
1 |
p. 17-27
11 p.
|
artikel
|
| 22 |
Hydrolysis of β-limit dextrins by α-amylases from porcine pancreas, Bacillus subtilis, Pseudomonas saccharophila and Bacillus stearothermophilus
|
Derde, L.J.
|
|
2012
|
26 |
1 |
p. 231-239
9 p.
|
artikel
|
| 23 |
Investigation of the behaviour of chitosan microparticles as pH responsive hydrogels in the gastro-intestinal tract using magnetic resonance imaging
|
Pregent, Stive
|
|
2012
|
26 |
1 |
p. 187-196
10 p.
|
artikel
|
| 24 |
Konjac gel fat analogue for use in meat products: Comparison with pork fats
|
Jiménez-Colmenero, F.
|
|
2012
|
26 |
1 |
p. 63-72
10 p.
|
artikel
|
| 25 |
Laws of flaxseed mucilage extraction
|
Ziolkovska, Anna
|
|
2012
|
26 |
1 |
p. 197-204
8 p.
|
artikel
|
| 26 |
Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation
|
Rao, Jiajia
|
|
2012
|
26 |
1 |
p. 268-276
9 p.
|
artikel
|
| 27 |
Marine derived hydrocolloids
|
Phillips, Glyn O.
|
|
2012
|
26 |
1 |
p. 1-
1 p.
|
artikel
|
| 28 |
Microbial transglutaminase-mediated modification of ovalbumin
|
Giosafatto, C.V.L.
|
|
2012
|
26 |
1 |
p. 261-267
7 p.
|
artikel
|
| 29 |
Microstructure and elastic modulus of mixed gels of gelatin+oxidized starch: Effect of pH
|
Firoozmand, Hassan
|
|
2012
|
26 |
1 |
p. 286-292
7 p.
|
artikel
|
| 30 |
NMR studies of the gelation mechanism and molecular dynamics in agar solutions
|
Dai, Bona
|
|
2012
|
26 |
1 |
p. 181-186
6 p.
|
artikel
|
| 31 |
Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles
|
Purwanti, Nanik
|
|
2012
|
26 |
1 |
p. 240-248
9 p.
|
artikel
|
| 32 |
Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology
|
Martínez, Karina D.
|
|
2012
|
26 |
1 |
p. 318-322
5 p.
|
artikel
|
| 33 |
Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions
|
Gharibzahedi, Seyed Mohammad Taghi
|
|
2012
|
26 |
1 |
p. 293-301
9 p.
|
artikel
|
| 34 |
Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments
|
Fissore, Eliana N.
|
|
2012
|
26 |
1 |
p. 249-260
12 p.
|
artikel
|
| 35 |
Solution behavior of barley β-glucan as studied with asymmetrical flow field-flow fractionation
|
Ulmius, Matilda
|
|
2012
|
26 |
1 |
p. 175-180
6 p.
|
artikel
|
| 36 |
Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers
|
Al-Hassan, A.A.
|
|
2012
|
26 |
1 |
p. 108-117
10 p.
|
artikel
|
| 37 |
Temperature-dependent complexation between sodium caseinate and gum arabic
|
Ye, Aiqian
|
|
2012
|
26 |
1 |
p. 82-88
7 p.
|
artikel
|
| 38 |
The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels
|
Çakır, Esra
|
|
2012
|
26 |
1 |
p. 33-43
11 p.
|
artikel
|
| 39 |
The effect of salts on the retention of ethyl butyrate by gellan gels
|
Evageliou, Vasiliki
|
|
2012
|
26 |
1 |
p. 144-148
5 p.
|
artikel
|
| 40 |
The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles
|
Choy, Ai-Ling
|
|
2012
|
26 |
1 |
p. 2-8
7 p.
|
artikel
|
| 41 |
Thermally stable hydrogels from enzymatically oxidized polysaccharides
|
Parikka, Kirsti
|
|
2012
|
26 |
1 |
p. 212-220
9 p.
|
artikel
|
| 42 |
Ultrasonic study of the gelation of gelatin: Phase diagram, hysteresis and kinetics
|
Parker, N.G.
|
|
2012
|
26 |
1 |
p. 99-107
9 p.
|
artikel
|
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