| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active films from water-soluble chitosan/cellulose composites incorporating releasable caffeic acid for inhibition of lipid oxidation in fish oil emulsions
|
Yu, Shu-Huei
|
|
2013
|
32 |
1 |
p. 9-19
11 p.
|
artikel
|
| 2 |
Addition of purified exopolysaccharide isolates from S. thermophilus to milk and their impact on the rheology of acid gels
|
Mende, Susann
|
|
2013
|
32 |
1 |
p. 178-185
8 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2013
|
32 |
1 |
p. 212-
1 p.
|
artikel
|
| 4 |
Conformational properties of high molecular weight heteropolysaccharide isolated from seeds of Artemisia sphaerocephala Krasch
|
Guo, Qingbin
|
|
2013
|
32 |
1 |
p. 155-161
7 p.
|
artikel
|
| 5 |
Contents: Graphical Abstracts
|
|
|
2013
|
32 |
1 |
p. iii-ix
nvt p.
|
artikel
|
| 6 |
Corrigendum to the article entitled “Chemical composition and functional properties of Gleditsia triacanthos gum” [Food Hydrocolloids 23 (2) (2009) 306]
|
Sciarini, L.S.
|
|
2013
|
32 |
1 |
p. 211-
1 p.
|
artikel
|
| 7 |
Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels?
|
Spotti, María Julia
|
|
2013
|
32 |
1 |
p. 204-210
7 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2013
|
32 |
1 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch
|
Li, Chao
|
|
2013
|
32 |
1 |
p. 79-86
8 p.
|
artikel
|
| 10 |
Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels
|
de Faria, Janaína Teles
|
|
2013
|
32 |
1 |
p. 64-71
8 p.
|
artikel
|
| 11 |
Extensional viscosity of o/w emulsion stabilized by polysaccharides measured on the opposed-nozzle device
|
Różańska, Sylwia
|
|
2013
|
32 |
1 |
p. 130-142
13 p.
|
artikel
|
| 12 |
Fluid gel lubrication as a function of solvent quality
|
Mills, Tom
|
|
2013
|
32 |
1 |
p. 172-177
6 p.
|
artikel
|
| 13 |
High barrier polyhydroxyalcanoate food packaging film by means of nanostructured electrospun interlayers of zein
|
Fabra, María José
|
|
2013
|
32 |
1 |
p. 106-114
9 p.
|
artikel
|
| 14 |
Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat
|
Hager, Anna-Sophie
|
|
2013
|
32 |
1 |
p. 195-203
9 p.
|
artikel
|
| 15 |
Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions
|
Long, Zhao
|
|
2013
|
32 |
1 |
p. 123-129
7 p.
|
artikel
|
| 16 |
Interfacial properties of air/water interfaces stabilized by oligofructose palmitic acid esters in the presence of whey protein isolate
|
van Kempen, Silvia E.H. J.
|
|
2013
|
32 |
1 |
p. 162-171
10 p.
|
artikel
|
| 17 |
Moisture sorption in mixtures of biopolymer, disaccharides and water
|
van der Sman, R.G.M.
|
|
2013
|
32 |
1 |
p. 186-194
9 p.
|
artikel
|
| 18 |
Nano-structure of octenyl succinic anhydride modified starch micelle
|
Zhu, Jie
|
|
2013
|
32 |
1 |
p. 1-8
8 p.
|
artikel
|
| 19 |
Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio
|
Schirmer, M.
|
|
2013
|
32 |
1 |
p. 52-63
12 p.
|
artikel
|
| 20 |
Preparation and characterization of active films based on chitosan incorporated tea polyphenols
|
Wang, Liyan
|
|
2013
|
32 |
1 |
p. 35-41
7 p.
|
artikel
|
| 21 |
Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract
|
Wu, Jiulin
|
|
2013
|
32 |
1 |
p. 42-51
10 p.
|
artikel
|
| 22 |
Protein recovery by ultrafiltration during isolation of chitin from shrimp shells Parapenaeus longirostris
|
Benhabiles, M.S.
|
|
2013
|
32 |
1 |
p. 28-34
7 p.
|
artikel
|
| 23 |
Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method
|
Fernández Farrés, I.
|
|
2013
|
32 |
1 |
p. 115-122
8 p.
|
artikel
|
| 24 |
Structure and properties of three alginates from Madagascar seacoast algae
|
Rahelivao, Marie Pascaline
|
|
2013
|
32 |
1 |
p. 143-146
4 p.
|
artikel
|
| 25 |
The effect of polymer–surfactant emulsifying agent on the formation and stability of α-lipoic acid loaded nanostructured lipid carriers (NLC)
|
Zheng, Kai
|
|
2013
|
32 |
1 |
p. 72-78
7 p.
|
artikel
|
| 26 |
Thermal aggregation properties of whey protein glycated with various saccharides
|
Liu, Gang
|
|
2013
|
32 |
1 |
p. 87-96
10 p.
|
artikel
|
| 27 |
The role of glycinin in the formation of gel-like soy protein-stabilized emulsions
|
Luo, Li-Jun
|
|
2013
|
32 |
1 |
p. 97-105
9 p.
|
artikel
|
| 28 |
The role of gums in satiety/satiation. A review
|
Fiszman, Susana
|
|
2013
|
32 |
1 |
p. 147-154
8 p.
|
artikel
|
| 29 |
Viscosimetric and tensiometric investigations of interactions between gelatin and surface active molecules of various structures
|
Sovilj, Verica
|
|
2013
|
32 |
1 |
p. 20-27
8 p.
|
artikel
|
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