| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages
|
Siripatrawan, Ubonrat
|
|
2012
|
27 |
1 |
p. 102-108
7 p.
|
artikel
|
| 2 |
Active warm-water fish gelatin film containing oxygen scavenging system
|
Byun, Youngjae
|
|
2012
|
27 |
1 |
p. 250-255
6 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2012
|
27 |
1 |
p. 269-
1 p.
|
artikel
|
| 4 |
Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures
|
Kawai, Kiyoshi
|
|
2012
|
27 |
1 |
p. 228-234
7 p.
|
artikel
|
| 5 |
Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces
|
Wong, Benjamin T.
|
|
2012
|
27 |
1 |
p. 91-101
11 p.
|
artikel
|
| 6 |
Contents: Graphical Abstracts
|
|
|
2012
|
27 |
1 |
p. iii-x
nvt p.
|
artikel
|
| 7 |
Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability
|
Zeeb, Benjamin
|
|
2012
|
27 |
1 |
p. 126-136
11 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2012
|
27 |
1 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products
|
Herranz, Beatriz
|
|
2012
|
27 |
1 |
p. 145-153
9 p.
|
artikel
|
| 10 |
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study
|
Cerqueira, Miguel A.
|
|
2012
|
27 |
1 |
p. 175-184
10 p.
|
artikel
|
| 11 |
Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri
|
Parimala, K.R.
|
|
2012
|
27 |
1 |
p. 191-200
10 p.
|
artikel
|
| 12 |
Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin
|
Fernández, Estibalitz
|
|
2012
|
27 |
1 |
p. 154-160
7 p.
|
artikel
|
| 13 |
Enzymatic modifications of pea protein and its application in protein–cassava and corn starch gels
|
Ribotta, Pablo D.
|
|
2012
|
27 |
1 |
p. 185-190
6 p.
|
artikel
|
| 14 |
Enzyme-modified guar gum/xanthan gelation: An analysis based on cascade model
|
Mao, Ching-Feng
|
|
2012
|
27 |
1 |
p. 50-59
10 p.
|
artikel
|
| 15 |
Fabrication of functional micro-clusters by heteroaggregation of oppositely charged protein-coated lipid droplets
|
Mao, Yingyi
|
|
2012
|
27 |
1 |
p. 80-90
11 p.
|
artikel
|
| 16 |
Flow-induced phase behaviour and structure development in aqueous emulsion of associative biopolymers
|
Antonov, Y.A.
|
|
2012
|
27 |
1 |
p. 264-268
5 p.
|
artikel
|
| 17 |
Heat-induced denaturation/aggregation of porcine plasma and its fractions studied by FTIR spectroscopy
|
Saguer, E.
|
|
2012
|
27 |
1 |
p. 208-219
12 p.
|
artikel
|
| 18 |
Influence of α-tocopherol on physicochemical properties of chitosan-based films
|
Martins, Joana T.
|
|
2012
|
27 |
1 |
p. 220-227
8 p.
|
artikel
|
| 19 |
Isolation, purification and characterization of a new gum from Acanthophyllum bracteatum roots
|
Jahanbin, Kambiz
|
|
2012
|
27 |
1 |
p. 14-21
8 p.
|
artikel
|
| 20 |
β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions
|
Loveday, S.M.
|
|
2012
|
27 |
1 |
p. 242-249
8 p.
|
artikel
|
| 21 |
Microcapsule production by an hybrid colloidosome-layer-by-layer technique
|
Rossier-Miranda, Francisco J.
|
|
2012
|
27 |
1 |
p. 119-125
7 p.
|
artikel
|
| 22 |
Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers
|
Benjamin, O.
|
|
2012
|
27 |
1 |
p. 109-118
10 p.
|
artikel
|
| 23 |
Nano-biomaterials application: Morphology and physical properties of bacterial cellulose/gelatin composites via crosslinking
|
Chang, Shih-Ta
|
|
2012
|
27 |
1 |
p. 137-144
8 p.
|
artikel
|
| 24 |
Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films
|
Mu, Changdao
|
|
2012
|
27 |
1 |
p. 22-29
8 p.
|
artikel
|
| 25 |
Rheology and structure of mixtures of ι-carrageenan and sodium caseinate
|
Nono, Merveille
|
|
2012
|
27 |
1 |
p. 235-241
7 p.
|
artikel
|
| 26 |
Role of lignosulphonate in properties of fish gelatin films
|
Núñez-Flores, R.
|
|
2012
|
27 |
1 |
p. 60-71
12 p.
|
artikel
|
| 27 |
Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources
|
Rolland-Sabaté, Agnès
|
|
2012
|
27 |
1 |
p. 161-174
14 p.
|
artikel
|
| 28 |
Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH
|
Kastner, H.
|
|
2012
|
27 |
1 |
p. 42-49
8 p.
|
artikel
|
| 29 |
The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
|
Correia, Paula Reis
|
|
2012
|
27 |
1 |
p. 256-263
8 p.
|
artikel
|
| 30 |
The influence of oxidizing agents on water extracts of rye flour
|
Buksa, Krzysztof
|
|
2012
|
27 |
1 |
p. 72-79
8 p.
|
artikel
|
| 31 |
Thermodynamic incompatibility between denatured whey protein and konjac glucomannan
|
Tobin, John T.
|
|
2012
|
27 |
1 |
p. 201-207
7 p.
|
artikel
|
| 32 |
Toward an integrated modeling of the dairy product transformations, a review of the existing mathematical models
|
Foucquier, J.
|
|
2012
|
27 |
1 |
p. 1-13
13 p.
|
artikel
|
| 33 |
W/O/W emulsions with high internal droplet volume fraction
|
Leal-Calderon, Fernando
|
|
2012
|
27 |
1 |
p. 30-41
12 p.
|
artikel
|
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