| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calcium cation triggers and accelerates the gelation of high methoxy pectin
|
Yang, Ying
|
|
2013
|
32 |
2 |
p. 228-234
7 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2013
|
32 |
2 |
p. 463-
1 p.
|
artikel
|
| 3 |
Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature
|
Cengiz, Ebubekir
|
|
2013
|
32 |
2 |
p. 453-462
10 p.
|
artikel
|
| 4 |
Comparative performance of milk proteins and their emulsions under dynamic in vitro adult and infant gastric digestion
|
Shani-Levi, Carmit
|
|
2013
|
32 |
2 |
p. 349-357
9 p.
|
artikel
|
| 5 |
Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers
|
Abdollahi, Mehdi
|
|
2013
|
32 |
2 |
p. 416-424
9 p.
|
artikel
|
| 6 |
Contents: Graphical Abstracts
|
|
|
2013
|
32 |
2 |
p. iii-x
nvt p.
|
artikel
|
| 7 |
Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions
|
Chung, Cheryl
|
|
2013
|
32 |
2 |
p. 263-270
8 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2013
|
32 |
2 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein
|
George, Paul
|
|
2013
|
32 |
2 |
p. 286-293
8 p.
|
artikel
|
| 10 |
Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution
|
Kasinos, M.
|
|
2013
|
32 |
2 |
p. 312-321
10 p.
|
artikel
|
| 11 |
Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties
|
Renou, Frédéric
|
|
2013
|
32 |
2 |
p. 331-340
10 p.
|
artikel
|
| 12 |
Effects of bleaching on characteristics and gelling property of gelatin from splendid squid (Loligo formosana) skin
|
Nagarajan, Muralidharan
|
|
2013
|
32 |
2 |
p. 447-452
6 p.
|
artikel
|
| 13 |
Effects of plasticizer concentration and type on moisture content in gelatin films
|
Bergo, P.
|
|
2013
|
32 |
2 |
p. 412-415
4 p.
|
artikel
|
| 14 |
Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach
|
Ronda, Felicidad
|
|
2013
|
32 |
2 |
p. 252-262
11 p.
|
artikel
|
| 15 |
Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections
|
Sessler, Tobias
|
|
2013
|
32 |
2 |
p. 294-302
9 p.
|
artikel
|
| 16 |
Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions
|
Farshchi, Amin
|
|
2013
|
32 |
2 |
p. 402-411
10 p.
|
artikel
|
| 17 |
Interfacial cross-linking of β-casein changes the structure of the adsorbed layer
|
Partanen, Riitta
|
|
2013
|
32 |
2 |
p. 271-277
7 p.
|
artikel
|
| 18 |
Interfacial properties of crayfish protein isolate/chitosan mixed films
|
Romero, Alberto
|
|
2013
|
32 |
2 |
p. 395-401
7 p.
|
artikel
|
| 19 |
β-Lactoglobulin–sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound
|
Hosseini, Seyed Mohammad Hashem
|
|
2013
|
32 |
2 |
p. 235-244
10 p.
|
artikel
|
| 20 |
Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer
|
Winuprasith, Thunnalin
|
|
2013
|
32 |
2 |
p. 383-394
12 p.
|
artikel
|
| 21 |
Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications
|
Balcão, Victor M.
|
|
2013
|
32 |
2 |
p. 425-431
7 p.
|
artikel
|
| 22 |
pH-induced demineralization of casein micelles modifies their physico-chemical and foaming properties
|
Silva, Naaman Nogueira
|
|
2013
|
32 |
2 |
p. 322-330
9 p.
|
artikel
|
| 23 |
Physicochemical properties and in vitro digestion of starches from different Dioscorea plants
|
Jiang, Qianqian
|
|
2013
|
32 |
2 |
p. 432-439
8 p.
|
artikel
|
| 24 |
Properties of red tilapia (Oreochromis niloticus) protein based film as affected by cryoprotectants
|
Oujifard, Amin
|
|
2013
|
32 |
2 |
p. 245-251
7 p.
|
artikel
|
| 25 |
Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic
|
Ziobro, Rafał
|
|
2013
|
32 |
2 |
p. 213-220
8 p.
|
artikel
|
| 26 |
Surface properties and bulk rheology of Sterculia apetala gum exudate dispersions
|
Pérez-Mosqueda, L.M.
|
|
2013
|
32 |
2 |
p. 440-446
7 p.
|
artikel
|
| 27 |
The core carbohydrate structure of Acacia seyal var. seyal (Gum arabic)
|
Nie, Shao-Ping
|
|
2013
|
32 |
2 |
p. 221-227
7 p.
|
artikel
|
| 28 |
The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate
|
Hu, Hao
|
|
2013
|
32 |
2 |
p. 303-311
9 p.
|
artikel
|
| 29 |
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions
|
Seta, Lucia
|
|
2013
|
32 |
2 |
p. 373-382
10 p.
|
artikel
|
| 30 |
The physicochemical properties of swelled maize starch granules complexed with lauric acid
|
Chang, Fengdan
|
|
2013
|
32 |
2 |
p. 365-372
8 p.
|
artikel
|
| 31 |
Ultimate pH and ageing of meat affect the phase behaviour of mixtures of its proteins and iota carrageenan
|
Farouk, M.M.
|
|
2013
|
32 |
2 |
p. 358-364
7 p.
|
artikel
|
| 32 |
Ultra high pressure homogenized soy flour for tofu making
|
Liu, Hsiao-Hui
|
|
2013
|
32 |
2 |
p. 278-285
8 p.
|
artikel
|
| 33 |
Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei)
|
Chantarasataporn, Patomporn
|
|
2013
|
32 |
2 |
p. 341-348
8 p.
|
artikel
|
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