| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bubble–bubble interaction in aqueous β-Lactoglobulin solutions
|
Won, J.Y.
|
|
2014
|
34 |
C |
p. 15-21
7 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2014
|
34 |
C |
p. 247-
1 p.
|
artikel
|
| 3 |
Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium
|
Gorji, Sara Ghorbani
|
|
2014
|
34 |
C |
p. 161-168
8 p.
|
artikel
|
| 4 |
Combined effects of temperature and elasticity on phase separation in mixtures of κ-carragheenan and β-lactoglobulin aggregates
|
Trong Bach, Nguyen
|
|
2014
|
34 |
C |
p. 138-144
7 p.
|
artikel
|
| 5 |
Composition and structure of interface impacts texture of O/W emulsions
|
Surel, C.
|
|
2014
|
34 |
C |
p. 3-9
7 p.
|
artikel
|
| 6 |
Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism
|
Day, Li
|
|
2014
|
34 |
C |
p. 78-87
10 p.
|
artikel
|
| 7 |
Contents: Graphical Abstracts
|
|
|
2014
|
34 |
C |
p. iii-x
nvt p.
|
artikel
|
| 8 |
Development of gelled emulsions with improved oxidative and pH stability
|
Sato, A.C.K.
|
|
2014
|
34 |
C |
p. 184-192
9 p.
|
artikel
|
| 9 |
Dilational surface viscoelasticity of protein solutions. Impact of urea
|
Mikhailovskaya, A.A.
|
|
2014
|
34 |
C |
p. 98-103
6 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2014
|
34 |
C |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of bulk viscosity and surface tension kinetics on structure of foam generated at the pilot scale
|
Eugénie, Séguineau de Préval
|
|
2014
|
34 |
C |
p. 104-111
8 p.
|
artikel
|
| 12 |
Effect of calcium ions on both the co-assembly of αs-casein with soy phosphatidylcholine and the novel functionality of their complex particles
|
Semenova, M.G.
|
|
2014
|
34 |
C |
p. 22-33
12 p.
|
artikel
|
| 13 |
Effect of β-casein on surface activity of Quillaja bark saponin at fluid/fluid interfaces
|
Wojciechowski, Kamil
|
|
2014
|
34 |
C |
p. 208-216
9 p.
|
artikel
|
| 14 |
Effect of cream cooling rate and water content on butter microstructure during four weeks of storage
|
Rønholt, S.
|
|
2014
|
34 |
C |
p. 169-176
8 p.
|
artikel
|
| 15 |
Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology
|
Akhtar, Mahmood
|
|
2014
|
34 |
C |
p. 62-67
6 p.
|
artikel
|
| 16 |
Evaluation of long-term stability of milk beverages by a novel method for rapid determination of aggregation forces between colloidal particles
|
Matsumiya, Kentaro
|
|
2014
|
34 |
C |
p. 177-183
7 p.
|
artikel
|
| 17 |
Evaluation of the effect of homogenization energy input on the enclosed water volume of concentrated W/O/W emulsions by low-resolution T2-relaxometry
|
Vermeir, Lien
|
|
2014
|
34 |
C |
p. 34-38
5 p.
|
artikel
|
| 18 |
Evidence of negative surface pressure induced by β-lactoglobulin and β-casein at water/air interface
|
Ulaganathan, V.
|
|
2014
|
34 |
C |
p. 10-14
5 p.
|
artikel
|
| 19 |
Exceptional heat stability of high protein content dispersions containing whey protein particles
|
Sağlam, Dilek
|
|
2014
|
34 |
C |
p. 68-77
10 p.
|
artikel
|
| 20 |
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins
|
Vincenzi, Simone
|
|
2014
|
34 |
C |
p. 202-207
6 p.
|
artikel
|
| 21 |
Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions
|
Phan-Xuan, Tuan
|
|
2014
|
34 |
C |
p. 227-235
9 p.
|
artikel
|
| 22 |
Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products
|
Kasinos, M.
|
|
2014
|
34 |
C |
p. 112-118
7 p.
|
artikel
|
| 23 |
Interactions between casein layers adsorbed on hydrophobic surfaces from self consistent field theory: κ-casein versus para-κ-casein
|
Ettelaie, Rammile
|
|
2014
|
34 |
C |
p. 236-246
11 p.
|
artikel
|
| 24 |
Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions
|
Gülseren, İbrahim
|
|
2014
|
34 |
C |
p. 154-160
7 p.
|
artikel
|
| 25 |
Interactions between sodium oleate and α-lactalbumin: The effect of temperature and concentration on complex formation
|
Kehoe, Joseph J.
|
|
2014
|
34 |
C |
p. 217-226
10 p.
|
artikel
|
| 26 |
Interfacial adsorption and rheological behavior of β-casein at the water/hexane interface at different pH
|
Dan, Abhijit
|
|
2014
|
34 |
C |
p. 193-201
9 p.
|
artikel
|
| 27 |
Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and β-casein
|
Burke, Joanne
|
|
2014
|
34 |
C |
p. 119-127
9 p.
|
artikel
|
| 28 |
Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis
|
Bot, Arjen
|
|
2014
|
34 |
C |
p. 88-97
10 p.
|
artikel
|
| 29 |
Obituary: Pieter Walstra, 1931–2012
|
van Boekel, Tiny
|
|
2014
|
34 |
C |
p. 2-
1 p.
|
artikel
|
| 30 |
Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase
|
Krishnankutty Nair, Pulari
|
|
2014
|
34 |
C |
p. 46-53
8 p.
|
artikel
|
| 31 |
Pluronic-covered oil–water interfaces under simulated duodenal conditions
|
Torcello-Gómez, A.
|
|
2014
|
34 |
C |
p. 54-61
8 p.
|
artikel
|
| 32 |
Stability mechanisms of liquid water-in-oil emulsions
|
Ushikubo, F.Y.
|
|
2014
|
34 |
C |
p. 145-153
9 p.
|
artikel
|
| 33 |
Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions
|
Nobuhara, Tatsunori
|
|
2014
|
34 |
C |
p. 39-45
7 p.
|
artikel
|
| 34 |
The influence of oil droplets on the phase separation of protein–polysaccharide mixtures
|
Hanazawa, Tomohito
|
|
2014
|
34 |
C |
p. 128-137
10 p.
|
artikel
|
| 35 |
The 14th Food Colloids Conference
|
Ipsen, Richard
|
|
2014
|
34 |
C |
p. 1-
1 p.
|
artikel
|
| 36 |
12th International Hydrocolloids Conference
|
|
|
2014
|
34 |
C |
p. I-
1 p.
|
artikel
|
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