| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A physical stability study of whey-based prickly pear beverages
|
Baccouche, Arwa
|
|
2013
|
33 |
2 |
p. 234-244
11 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2013
|
33 |
2 |
p. 425-
1 p.
|
artikel
|
| 3 |
Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments
|
Niu, Lihong
|
|
2013
|
33 |
2 |
p. 336-341
6 p.
|
artikel
|
| 4 |
Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure
|
He, Jin-Song
|
|
2013
|
33 |
2 |
p. 415-424
10 p.
|
artikel
|
| 5 |
Contents: Graphical Abstracts
|
|
|
2013
|
33 |
2 |
p. iii-x
nvt p.
|
artikel
|
| 6 |
Disappearance of intermolecular beta-sheets upon adsorption of beta-lactoglobulin aggregates at the oil–water interfaces of emulsions
|
Audebrand, Michel
|
|
2013
|
33 |
2 |
p. 178-185
8 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
2013
|
33 |
2 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions
|
Liang, Rong
|
|
2013
|
33 |
2 |
p. 225-233
9 p.
|
artikel
|
| 9 |
Effect of spring dextrin on retrogradation of wheat and corn starch gels
|
Xu, Jin
|
|
2013
|
33 |
2 |
p. 361-367
7 p.
|
artikel
|
| 10 |
Effect of water and guar gum content on thermal properties of chestnut flour and its starch
|
Torres, M.D.
|
|
2013
|
33 |
2 |
p. 192-198
7 p.
|
artikel
|
| 11 |
Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions
|
Shimoni, G.
|
|
2013
|
33 |
2 |
p. 264-272
9 p.
|
artikel
|
| 12 |
Freezing–thawing effects on the properties of dialdehyde carboxymethyl cellulose crosslinked gelatin-MMT composite films
|
Guo, Jimin
|
|
2013
|
33 |
2 |
p. 273-279
7 p.
|
artikel
|
| 13 |
Impact of surfactants on the lipase digestibility of gum arabic-stabilized O/W emulsions
|
Yao, Xiaolin
|
|
2013
|
33 |
2 |
p. 393-401
9 p.
|
artikel
|
| 14 |
Influence of non-ionic surfactant on electrostatic complexation of protein-coated oil droplets and ionic biopolymers (alginate and chitosan)
|
Li, Yan
|
|
2013
|
33 |
2 |
p. 368-375
8 p.
|
artikel
|
| 15 |
Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
|
Dapčević Hadnađev, Tamara
|
|
2013
|
33 |
2 |
p. 376-383
8 p.
|
artikel
|
| 16 |
Introduction of primary antioxidant activity to chitosan for application as a multifunctional food packaging material
|
Schreiber, Stephanie B.
|
|
2013
|
33 |
2 |
p. 207-214
8 p.
|
artikel
|
| 17 |
Inulin potential for encapsulation and controlled delivery of Oregano essential oil
|
Beirão-da-Costa, Sara
|
|
2013
|
33 |
2 |
p. 199-206
8 p.
|
artikel
|
| 18 |
In vitro fermentation of polysaccharide from the seeds of Plantago asiatica L. by human fecal microbiota
|
Hu, Jie-Lun
|
|
2013
|
33 |
2 |
p. 384-392
9 p.
|
artikel
|
| 19 |
Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets
|
Mao, Yingyi
|
|
2013
|
33 |
2 |
p. 320-326
7 p.
|
artikel
|
| 20 |
Nanostructure development during peroxidase catalysed cross-linking of α-lactalbumin
|
Saricay, Yunus
|
|
2013
|
33 |
2 |
p. 280-288
9 p.
|
artikel
|
| 21 |
pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins
|
Liang, Han-Ni
|
|
2013
|
33 |
2 |
p. 309-319
11 p.
|
artikel
|
| 22 |
Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry
|
Abegunde, Oluwaseyi Kemi
|
|
2013
|
33 |
2 |
p. 169-177
9 p.
|
artikel
|
| 23 |
Preparation and characterization of agar/silver nanoparticles composite films with antimicrobial activity
|
Rhim, J.W.
|
|
2013
|
33 |
2 |
p. 327-335
9 p.
|
artikel
|
| 24 |
Preparation and structural analysis of chitosan films with and without sorbitol
|
Liu, Mei
|
|
2013
|
33 |
2 |
p. 186-191
6 p.
|
artikel
|
| 25 |
Preparation of aqueous dispersion of β-carotene nano-composites through complex formation with starch dextrin
|
Kim, Jong-Yea
|
|
2013
|
33 |
2 |
p. 256-263
8 p.
|
artikel
|
| 26 |
Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties
|
Singh, Sandeep
|
|
2013
|
33 |
2 |
p. 342-348
7 p.
|
artikel
|
| 27 |
Soy protein – Poly (lactic acid) bilayer films as biodegradable material for active food packaging
|
González, Agustín
|
|
2013
|
33 |
2 |
p. 289-296
8 p.
|
artikel
|
| 28 |
Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach
|
Liang, Yichao
|
|
2013
|
33 |
2 |
p. 297-308
12 p.
|
artikel
|
| 29 |
Study of the denaturation/aggregation behaviour of whole porcine plasma and its protein fractions during heating under acidic pH by variable-temperature FTIR spectroscopy
|
Saguer, E.
|
|
2013
|
33 |
2 |
p. 402-414
13 p.
|
artikel
|
| 30 |
Synthesis, characterization and functional properties of galactosylated derivatives of chitosan through amide formation
|
Ruiz Matute, Ana I.
|
|
2013
|
33 |
2 |
p. 245-255
11 p.
|
artikel
|
| 31 |
The breakdown properties of heat-set whey protein emulsion gels in the human mouth
|
Guo, Qing
|
|
2013
|
33 |
2 |
p. 215-224
10 p.
|
artikel
|
| 32 |
The influence of galactomannans with different amount of galactose side chains on the gelation of soy proteins at neutral pH
|
Monteiro, Sónia R.
|
|
2013
|
33 |
2 |
p. 349-360
12 p.
|
artikel
|
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