| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2012
|
28 |
2 |
p. 412-
1 p.
|
artikel
|
| 2 |
Chemical, amino acid and fatty acid composition of Sterculia urens L. seed
|
Galla, Narsing Rao
|
|
2012
|
28 |
2 |
p. 320-324
5 p.
|
artikel
|
| 3 |
Contents: Graphical Abstracts
|
|
|
2012
|
28 |
2 |
p. iii-vii
nvt p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
2012
|
28 |
2 |
p. IFC-
1 p.
|
artikel
|
| 5 |
Evaluation of commercial microbial hydrocolloids concerning their effects on plasma lipids and caecal formation of SCFA in mice
|
Lindström, Cecilia
|
|
2012
|
28 |
2 |
p. 367-372
6 p.
|
artikel
|
| 6 |
Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization
|
Qian, K.Y.
|
|
2012
|
28 |
2 |
p. 275-283
9 p.
|
artikel
|
| 7 |
Functional properties of isolated porcine blood proteins modified by Maillard’s reaction
|
Álvarez, Carlos
|
|
2012
|
28 |
2 |
p. 267-274
8 p.
|
artikel
|
| 8 |
Gelation and microstructure of dilute gellan solutions with calcium ions
|
Pérez-Campos, Sixto J.
|
|
2012
|
28 |
2 |
p. 291-300
10 p.
|
artikel
|
| 9 |
Gelation of gellan – A review
|
Morris, Edwin R.
|
|
2012
|
28 |
2 |
p. 373-411
39 p.
|
artikel
|
| 10 |
Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions
|
Xu, Duoxia
|
|
2012
|
28 |
2 |
p. 258-266
9 p.
|
artikel
|
| 11 |
Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis
|
Zhang, Jin-Bo
|
|
2012
|
28 |
2 |
p. 301-312
12 p.
|
artikel
|
| 12 |
Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough
|
Witczak, Mariusz
|
|
2012
|
28 |
2 |
p. 353-360
8 p.
|
artikel
|
| 13 |
Influence of temperature and relative humidity on the immobilized lactoperoxidase system in a functional chitosan film
|
Cissé, Mohamed
|
|
2012
|
28 |
2 |
p. 361-366
6 p.
|
artikel
|
| 14 |
Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels
|
Sun, Xiang Dong
|
|
2012
|
28 |
2 |
p. 325-332
8 p.
|
artikel
|
| 15 |
Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
|
Correia, Paula
|
|
2012
|
28 |
2 |
p. 313-319
7 p.
|
artikel
|
| 16 |
Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach
|
Nikzade, V.
|
|
2012
|
28 |
2 |
p. 344-352
9 p.
|
artikel
|
| 17 |
ORAC of chitosan and its derivatives
|
Casettari, Luca
|
|
2012
|
28 |
2 |
p. 243-247
5 p.
|
artikel
|
| 18 |
Protein aggregation induced by phase separation in a pea proteins–sodium alginate–water ternary system
|
Mession, J.-L.
|
|
2012
|
28 |
2 |
p. 333-343
11 p.
|
artikel
|
| 19 |
Surface tension and refractive index of guar and tragacanth gums aqueous dispersions at different polymer concentrations, polymer ratios and temperatures
|
Moreira, R.
|
|
2012
|
28 |
2 |
p. 284-290
7 p.
|
artikel
|
| 20 |
Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and κ-carrageenan
|
Espinosa-Dzib, Alejandra
|
|
2012
|
28 |
2 |
p. 248-257
10 p.
|
artikel
|
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