| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix)
|
Xu, Yanshun
|
|
2012
|
27 |
2 |
p. 309-315
7 p.
|
artikel
|
| 2 |
A film of alginate plus salt as an edible susceptor in microwaveable food
|
Albert, A.
|
|
2012
|
27 |
2 |
p. 421-426
6 p.
|
artikel
|
| 3 |
Bioinformatics predicts diverse Aspergillus hydrophobins with novel properties
|
Littlejohn, Karen A.
|
|
2012
|
27 |
2 |
p. 503-516
14 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2012
|
27 |
2 |
p. 536-
1 p.
|
artikel
|
| 5 |
Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae
|
Souza, Bartolomeu W.S.
|
|
2012
|
27 |
2 |
p. 287-292
6 p.
|
artikel
|
| 6 |
Comparison of polysaccharide degradations by dynamic high-pressure homogenization
|
Villay, A.
|
|
2012
|
27 |
2 |
p. 278-286
9 p.
|
artikel
|
| 7 |
Contents: Graphical Abstracts
|
|
|
2012
|
27 |
2 |
p. iii-xi
nvt p.
|
artikel
|
| 8 |
Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils
|
Pietrowski, Brittney N.
|
|
2012
|
27 |
2 |
p. 384-389
6 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2012
|
27 |
2 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi
|
Fu, Xiangjin
|
|
2012
|
27 |
2 |
p. 301-308
8 p.
|
artikel
|
| 11 |
Elution of sodium caseinate from agar-based gel matrixes in simulated gastric fluids
|
Nakauma, Makoto
|
|
2012
|
27 |
2 |
p. 427-437
11 p.
|
artikel
|
| 12 |
Enzymatic synthesis of sugar esters and their potential as surface-active stabilizers of coconut milk emulsions
|
Neta, Nair do Amaral Sampaio
|
|
2012
|
27 |
2 |
p. 324-331
8 p.
|
artikel
|
| 13 |
Extraction and partial characterization of Solanum lycocarpum pectin
|
Torralbo, D.F.
|
|
2012
|
27 |
2 |
p. 378-383
6 p.
|
artikel
|
| 14 |
Fabrication, characterization, and cytotoxicity evaluation of cranberry procyanidins-zein nanoparticles
|
Zou, Tao
|
|
2012
|
27 |
2 |
p. 293-300
8 p.
|
artikel
|
| 15 |
Fabrication, characterization and lipase digestibility of food-grade nanoemulsions
|
Troncoso, Elizabeth
|
|
2012
|
27 |
2 |
p. 355-363
9 p.
|
artikel
|
| 16 |
Formation and characterization of shellac-hydroxypropyl methylcellulose composite films
|
Byun, Youngjae
|
|
2012
|
27 |
2 |
p. 364-370
7 p.
|
artikel
|
| 17 |
Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes
|
Stone, Andrea K.
|
|
2012
|
27 |
2 |
p. 271-277
7 p.
|
artikel
|
| 18 |
Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking
|
Sun, Xiang Dong
|
|
2012
|
27 |
2 |
p. 394-400
7 p.
|
artikel
|
| 19 |
Hydroxypropylmethylcellulose–β-lactoglobulin mixtures at the oil–water interface. Bulk, interfacial and emulsification behavior as affected by pH
|
Camino, Nerina A.
|
|
2012
|
27 |
2 |
p. 464-474
11 p.
|
artikel
|
| 20 |
Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions
|
Desplanques, Séverine
|
|
2012
|
27 |
2 |
p. 401-410
10 p.
|
artikel
|
| 21 |
Influence of pectin modification on water binding properties
|
Einhorn-Stoll, Ulrike
|
|
2012
|
27 |
2 |
p. 494-502
9 p.
|
artikel
|
| 22 |
Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods
|
Mosca, Ana Carolina
|
|
2012
|
27 |
2 |
p. 448-455
8 p.
|
artikel
|
| 23 |
Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates
|
Corzo-Martínez, Marta
|
|
2012
|
27 |
2 |
p. 438-447
10 p.
|
artikel
|
| 24 |
Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on polymethoxyflavone crystallization
|
Li, Yan
|
|
2012
|
27 |
2 |
p. 517-528
12 p.
|
artikel
|
| 25 |
New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein
|
Drusch, S.
|
|
2012
|
27 |
2 |
p. 332-338
7 p.
|
artikel
|
| 26 |
N,N,N-trimethyl chitosan nanoparticles as a vitamin carrier system
|
de Britto, Douglas
|
|
2012
|
27 |
2 |
p. 487-493
7 p.
|
artikel
|
| 27 |
Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins
|
Tamm, F.
|
|
2012
|
27 |
2 |
p. 371-377
7 p.
|
artikel
|
| 28 |
Role of sepiolite in the release of active compounds from gelatin–egg white films
|
Giménez, B.
|
|
2012
|
27 |
2 |
p. 475-486
12 p.
|
artikel
|
| 29 |
Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface
|
Liu, Liya
|
|
2012
|
27 |
2 |
p. 339-346
8 p.
|
artikel
|
| 30 |
Stability and mechanism of whey protein soluble aggregates thermally treated with salts
|
Ryan, K.N.
|
|
2012
|
27 |
2 |
p. 411-420
10 p.
|
artikel
|
| 31 |
Stability and release properties of double emulsions for food applications
|
Sapei, Lanny
|
|
2012
|
27 |
2 |
p. 316-323
8 p.
|
artikel
|
| 32 |
Starch modified by high-pressure homogenisation of the pastes – Some structural and physico-chemical aspects
|
Le Thanh-Blicharz, Joanna
|
|
2012
|
27 |
2 |
p. 347-354
8 p.
|
artikel
|
| 33 |
The gelatinization and retrogradation of cornstarch gels in the presence of citric acid
|
Hirashima, Madoka
|
|
2012
|
27 |
2 |
p. 390-393
4 p.
|
artikel
|
| 34 |
The rennet coagulation mechanisms of a concentrated casein suspension as observed by PFG-NMR diffusion measurements
|
Le Feunteun, Steven
|
|
2012
|
27 |
2 |
p. 456-463
8 p.
|
artikel
|
| 35 |
Thermodynamics of meat proteins
|
van der Sman, R.G.M.
|
|
2012
|
27 |
2 |
p. 529-535
7 p.
|
artikel
|
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