| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum
|
Abson, Rachael
|
|
2014
|
35 |
C |
p. 85-90
6 p.
|
artikel
|
| 2 |
Amylolysis of amylopectin and amylose isolated from wheat, triticale, corn and barley starches
|
Naguleswaran, Sabaratnam
|
|
2014
|
35 |
C |
p. 686-693
8 p.
|
artikel
|
| 3 |
Antimicrobial and antioxidant chitosan solutions enriched with active shrimp (Litopenaeus vannamei) waste materials
|
Arancibia, Mirari Y.
|
|
2014
|
35 |
C |
p. 710-717
8 p.
|
artikel
|
| 4 |
Antimicrobial delivery systems based on electrostatic complexes of cationic ɛ-polylysine and anionic gum arabic
|
Chang, Yuhua
|
|
2014
|
35 |
C |
p. 137-143
7 p.
|
artikel
|
| 5 |
Antimicrobial pullulan derivative prepared by grafting with 3-aminopropyltrimethoxysilane: Characterization and ability to form transparent films
|
Fernandes, Susana C.M.
|
|
2014
|
35 |
C |
p. 247-252
6 p.
|
artikel
|
| 6 |
A one-step procedure for elevating the quality of konjac flour: Azeotropy-assisted acidic ethanol
|
Xu, Wei
|
|
2014
|
35 |
C |
p. 653-660
8 p.
|
artikel
|
| 7 |
Application of digital image analysis method to study the gelatinization process of starch/ sodium chloride solution systems
|
Li, Qian
|
|
2014
|
35 |
C |
p. 392-402
11 p.
|
artikel
|
| 8 |
Application of micronized konjac gel for fat analogue in mayonnaise
|
Li, Jing
|
|
2014
|
35 |
C |
p. 375-382
8 p.
|
artikel
|
| 9 |
Calendar
|
|
|
2014
|
35 |
C |
p. 740-
1 p.
|
artikel
|
| 10 |
Characterisation of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds as a potential dietary fibre
|
Buriti, Flávia C.A.
|
|
2014
|
35 |
C |
p. 512-521
10 p.
|
artikel
|
| 11 |
Characterization of cell wall polysaccharides of purple pitaya (Hylocereus sp.) pericarp
|
Montoya-Arroyo, Alexander
|
|
2014
|
35 |
C |
p. 557-564
8 p.
|
artikel
|
| 12 |
Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches
|
Pramodrao, K.S.
|
|
2014
|
35 |
C |
p. 613-619
7 p.
|
artikel
|
| 13 |
Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties
|
Martínez-Cervera, Sandra
|
|
2014
|
35 |
C |
p. 1-8
8 p.
|
artikel
|
| 14 |
Competitive adsorption behavior of β-lactoglobulin, α-lactalbumin, bovin serum albumin in presence of hydroxypropylmethylcellulose. Influence of pH
|
Jara, Federico L.
|
|
2014
|
35 |
C |
p. 189-197
9 p.
|
artikel
|
| 15 |
Compositional and structural characterization of pectic material from Frozen Concentrated Orange Juice
|
Galant, Ashley L.
|
|
2014
|
35 |
C |
p. 661-669
9 p.
|
artikel
|
| 16 |
Contents: Graphical Abstracts
|
|
|
2014
|
35 |
C |
p. iii-xxiv
nvt p.
|
artikel
|
| 17 |
Cordyceps sinensis: In vitro anti-fibrotic bioactivity of natural and cultured preparations
|
Yao, Xiaolin
|
|
2014
|
35 |
C |
p. 444-452
9 p.
|
artikel
|
| 18 |
Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate
|
Fioramonti, Silvana A.
|
|
2014
|
35 |
C |
p. 129-136
8 p.
|
artikel
|
| 19 |
Development and characterization of food packaging film from cellulose sulfate
|
Chen, Guo
|
|
2014
|
35 |
C |
p. 476-483
8 p.
|
artikel
|
| 20 |
Dissolution behaviors of waxy maize amylopectin in aqueous-DMSO solutions containing NaCl and CaCl2
|
Lee, Ju Hun
|
|
2014
|
35 |
C |
p. 115-121
7 p.
|
artikel
|
| 21 |
Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate
|
Hesarinejad, Mohammad Ali
|
|
2014
|
35 |
C |
p. 583-589
7 p.
|
artikel
|
| 22 |
Edible films from pectin: Physical-mechanical and antimicrobial properties - A review
|
Espitia, Paula Judith Pérez
|
|
2014
|
35 |
C |
p. 287-296
10 p.
|
artikel
|
| 23 |
Editorial Board
|
|
|
2014
|
35 |
C |
p. IFC-
1 p.
|
artikel
|
| 24 |
Effect of charged polysaccharides on the techno-functional properties of fractions obtained from algae soluble protein isolate
|
Schwenzfeier, Anja
|
|
2014
|
35 |
C |
p. 9-18
10 p.
|
artikel
|
| 25 |
Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt
|
Cui, Bo
|
|
2014
|
35 |
C |
p. 576-582
7 p.
|
artikel
|
| 26 |
Effect of deacetylation on the glucomannan gelation process for making restructured seafood products
|
Solo-de-Zaldívar, B.
|
|
2014
|
35 |
C |
p. 59-68
10 p.
|
artikel
|
| 27 |
Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions
|
Wang, Pei
|
|
2014
|
35 |
C |
p. 238-246
9 p.
|
artikel
|
| 28 |
Effect of gamma irradiation on physicochemical properties of Indian Horse Chestnut (Aesculus indica Colebr.) starch
|
Wani, Idrees Ahmed
|
|
2014
|
35 |
C |
p. 253-263
11 p.
|
artikel
|
| 29 |
Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions
|
Phoon, Pui Yeu
|
|
2014
|
35 |
C |
p. 429-443
15 p.
|
artikel
|
| 30 |
Effect of microwave on lamellar parameters of rice starch through small-angle X-ray scattering
|
Fan, Daming
|
|
2014
|
35 |
C |
p. 620-626
7 p.
|
artikel
|
| 31 |
Effect of pH on heat-induced gelation of duck blood plasma protein
|
Wang, Peng
|
|
2014
|
35 |
C |
p. 324-331
8 p.
|
artikel
|
| 32 |
Effect of phosphorylation on gel properties of gelatin from the skin of unicorn leatherjacket
|
Kaewruang, Phanngam
|
|
2014
|
35 |
C |
p. 694-699
6 p.
|
artikel
|
| 33 |
Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins
|
Martínez, Miguel A.
|
|
2014
|
35 |
C |
p. 264-269
6 p.
|
artikel
|
| 34 |
Effects of esterified tapioca starch on the physical and thermal properties of Japanese white salted noodles prepared partly by residual heat
|
Eguchi, Satomi
|
|
2014
|
35 |
C |
p. 198-208
11 p.
|
artikel
|
| 35 |
Electrospinning and heat treatment of whey protein nanofibers
|
Sullivan, Stephanie T.
|
|
2014
|
35 |
C |
p. 36-50
15 p.
|
artikel
|
| 36 |
Electrostatic adsorption and stability of whey protein–pectin complexes on emulsion interfaces
|
Salminen, Hanna
|
|
2014
|
35 |
C |
p. 410-419
10 p.
|
artikel
|
| 37 |
Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure, high-speed shearing homogenization and traditional thermal methods: A comparative study
|
Guo, Xingfeng
|
|
2014
|
35 |
C |
p. 217-225
9 p.
|
artikel
|
| 38 |
Environmental response of pectin-stabilized whey protein aggregates
|
Krzeminski, Alina
|
|
2014
|
35 |
C |
p. 332-340
9 p.
|
artikel
|
| 39 |
Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
|
Matos, María E.
|
|
2014
|
35 |
C |
p. 150-158
9 p.
|
artikel
|
| 40 |
Extraction, fractionation and characterization of water-soluble polysaccharide fractions from myrtle (Myrtus communis L.) fruit
|
Chidouh, Amina
|
|
2014
|
35 |
C |
p. 733-739
7 p.
|
artikel
|
| 41 |
Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation
|
Lv, Yi
|
|
2014
|
35 |
C |
p. 305-314
10 p.
|
artikel
|
| 42 |
Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix
|
Grygorczyk, A.
|
|
2014
|
35 |
C |
p. 69-77
9 p.
|
artikel
|
| 43 |
Gel setting of hybrid carrageenan solutions under steady shear
|
Hilliou, Loic
|
|
2014
|
35 |
C |
p. 531-538
8 p.
|
artikel
|
| 44 |
Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
|
von Staszewski, Mariana
|
|
2014
|
35 |
C |
p. 505-511
7 p.
|
artikel
|
| 45 |
Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch
|
Heyman, Bart
|
|
2014
|
35 |
C |
p. 546-556
11 p.
|
artikel
|
| 46 |
High pressure homogenization to improve the stability of casein–hydroxypropyl cellulose aqueous systems
|
Ye, Ran
|
|
2014
|
35 |
C |
p. 670-677
8 p.
|
artikel
|
| 47 |
Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted from different maize fiber sources
|
Ayala-Soto, Fabiola E.
|
|
2014
|
35 |
C |
p. 471-475
5 p.
|
artikel
|
| 48 |
Improved emulsification performance of corn fibre gum following maturation treatment
|
Cirre, Jesus
|
|
2014
|
35 |
C |
p. 122-128
7 p.
|
artikel
|
| 49 |
Incorporation of vitamin E into chitosan and its effect on the film forming solution (viscosity and drying rate) and the solubility and thermal properties of the dried film
|
Lin, Shin-Jie
|
|
2014
|
35 |
C |
p. 78-84
7 p.
|
artikel
|
| 50 |
Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction
|
Burgardt, V.C.F.
|
|
2014
|
35 |
C |
p. 170-180
11 p.
|
artikel
|
| 51 |
Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate
|
Jiménez, Alberto
|
|
2014
|
35 |
C |
p. 159-169
11 p.
|
artikel
|
| 52 |
Interaction of modified celluloses and pectins with gluten proteins
|
Correa, María Jimena
|
|
2014
|
35 |
C |
p. 91-99
9 p.
|
artikel
|
| 53 |
Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars
|
Behrouzian, Fataneh
|
|
2014
|
35 |
C |
p. 100-105
6 p.
|
artikel
|
| 54 |
Microbial transglutaminase-induced polymerization of β-conglycinin and glycinin in soymilk: A proteomics approach
|
Hsieh, Jung-Feng
|
|
2014
|
35 |
C |
p. 678-685
8 p.
|
artikel
|
| 55 |
Microemulsification–cold gelation of whey proteins for nanoencapsulation of date palm pit extract
|
Sadeghi, Saeed
|
|
2014
|
35 |
C |
p. 590-596
7 p.
|
artikel
|
| 56 |
Mixed soy globulins and β-lactoglobulin systems behaviour in aqueous solutions and at the air–water interface
|
Pizones Ruiz-Henestrosa, Víctor M.
|
|
2014
|
35 |
C |
p. 106-114
9 p.
|
artikel
|
| 57 |
Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: Influence of cosurfactants
|
Li, Yan
|
|
2014
|
35 |
C |
p. 367-374
8 p.
|
artikel
|
| 58 |
Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin
|
Agudelo, A.
|
|
2014
|
35 |
C |
p. 297-304
8 p.
|
artikel
|
| 59 |
Pentosan extraction from rye bran on pilot scale for application in gluten-free products
|
Mansberger, Alexander
|
|
2014
|
35 |
C |
p. 606-612
7 p.
|
artikel
|
| 60 |
Physical, mechanical and antimicrobial properties of gelatin based active nanocomposite films containing AgNPs and nanoclay
|
Kanmani, Paulraj
|
|
2014
|
35 |
C |
p. 644-652
9 p.
|
artikel
|
| 61 |
Physical, structural and antimicrobial properties of poly vinyl alcohol–chitosan biodegradable films
|
Bonilla, J.
|
|
2014
|
35 |
C |
p. 463-470
8 p.
|
artikel
|
| 62 |
Physicochemical and rheological characterization of Prosopis juliflora seed gum aqueous dispersions
|
Rincón, Fernando
|
|
2014
|
35 |
C |
p. 348-357
10 p.
|
artikel
|
| 63 |
Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties
|
Methacanon, Pawadee
|
|
2014
|
35 |
C |
p. 383-391
9 p.
|
artikel
|
| 64 |
Preparation and characterization of carboxymethyl-gellan and pullulan blend films
|
Zhu, Guilan
|
|
2014
|
35 |
C |
p. 341-347
7 p.
|
artikel
|
| 65 |
Preparation and characterization of montmorillonite/brea gum nanocomposites films
|
Slavutsky, Aníbal M.
|
|
2014
|
35 |
C |
p. 270-278
9 p.
|
artikel
|
| 66 |
Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate
|
Chen, Huaiqiong
|
|
2014
|
35 |
C |
p. 358-366
9 p.
|
artikel
|
| 67 |
Resistant starch III from culled banana and its functional properties in fish oil emulsion
|
Nasrin, Taslima Ayesha Aktar
|
|
2014
|
35 |
C |
p. 403-409
7 p.
|
artikel
|
| 68 |
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
|
Joshi, M.
|
|
2014
|
35 |
C |
p. 226-237
12 p.
|
artikel
|
| 69 |
Rheology, texture and microstructure of gelatin gels with and without milk proteins
|
Pang, Zhihua
|
|
2014
|
35 |
C |
p. 484-493
10 p.
|
artikel
|
| 70 |
Self-assembly of hydrophobin and its co-assembly with hydrophobic nutraceuticals in aqueous solutions: Towards application as delivery systems
|
Israeli-Lev, Gal
|
|
2014
|
35 |
C |
p. 28-35
8 p.
|
artikel
|
| 71 |
Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety
|
Bradbeer, Jennifer F.
|
|
2014
|
35 |
C |
p. 522-530
9 p.
|
artikel
|
| 72 |
Sensitivity of emulsions stabilised by bovine β-casein and lactoferrin to heat and CaCl2
|
McCarthy, Noel A.
|
|
2014
|
35 |
C |
p. 420-428
9 p.
|
artikel
|
| 73 |
Some physicochemical properties of sage (Salvia macrosiphon) seed gum
|
Razavi, Seyed Mohammad Ali
|
|
2014
|
35 |
C |
p. 453-462
10 p.
|
artikel
|
| 74 |
Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches
|
Yoon, Han-Kyul
|
|
2014
|
35 |
C |
p. 144-149
6 p.
|
artikel
|
| 75 |
Stabilizing effect of acacia gum on the xanthan helical conformation in aqueous solution
|
Desplanques, Séverine
|
|
2014
|
35 |
C |
p. 181-188
8 p.
|
artikel
|
| 76 |
Starch/carrageenan mixed systems: Penetration in, adsorption on or exclusion of carrageenan chains by granules?
|
Matignon, A.
|
|
2014
|
35 |
C |
p. 597-605
9 p.
|
artikel
|
| 77 |
Supramolecular structural changes of waxy and high-amylose cornstarches heated in abundant water
|
Zhang, Binjia
|
|
2014
|
35 |
C |
p. 700-709
10 p.
|
artikel
|
| 78 |
The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion
|
Fabek, Hrvoje
|
|
2014
|
35 |
C |
p. 718-726
9 p.
|
artikel
|
| 79 |
The effect of pectin and other constituents on the antioxidant activity of tea
|
Soultani, Georgia
|
|
2014
|
35 |
C |
p. 727-732
6 p.
|
artikel
|
| 80 |
The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion
|
Khan, Nasir Mehmood
|
|
2014
|
35 |
C |
p. 209-216
8 p.
|
artikel
|
| 81 |
The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films
|
Wang, Zhe
|
|
2014
|
35 |
C |
p. 51-58
8 p.
|
artikel
|
| 82 |
The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions
|
Yi, Jiang
|
|
2014
|
35 |
C |
p. 19-27
9 p.
|
artikel
|
| 83 |
Thermally induced degradation of citrus pectins during storage – Alterations in molecular structure, colour and thermal analysis
|
Einhorn-Stoll, U.
|
|
2014
|
35 |
C |
p. 565-575
11 p.
|
artikel
|
| 84 |
The size and interfacial composition of milk fat globules are key factors controlling triglycerides bioavailability in simulated human gastro-duodenal digestion
|
Garcia, Cyrielle
|
|
2014
|
35 |
C |
p. 494-504
11 p.
|
artikel
|
| 85 |
The structure of soy soluble polysaccharide in aqueous solution
|
Chivero, Peter
|
|
2014
|
35 |
C |
p. 279-286
8 p.
|
artikel
|
| 86 |
The use of W/O/W controlled-release coagulants to improve the quality of bittern-solidified tofu
|
Li, Jinlong
|
|
2014
|
35 |
C |
p. 627-635
9 p.
|
artikel
|
| 87 |
12th International Hydrocolloids Conference
|
|
|
2014
|
35 |
C |
p. I-
1 p.
|
artikel
|
| 88 |
Ultrasonic effect on the octenyl succinate starch synthesis and substitution patterns in starch granules
|
Chen, Hai-ming
|
|
2014
|
35 |
C |
p. 636-643
8 p.
|
artikel
|
| 89 |
Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures
|
Chung, Cheryl
|
|
2014
|
35 |
C |
p. 315-323
9 p.
|
artikel
|
| 90 |
Utilization of bacterial cellulose in food
|
Shi, Zhijun
|
|
2014
|
35 |
C |
p. 539-545
7 p.
|
artikel
|
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