| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant film development from unrefined extracts of brown seaweeds Laminaria digitata and Ascophyllum nodosum
|
Blanco-Pascual, N.
|
|
2014
|
37 |
C |
p. 100-110
11 p.
|
artikel
|
| 2 |
Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology
|
Mahfoudhi, Nesrine
|
|
2014
|
37 |
C |
p. 49-59
11 p.
|
artikel
|
| 3 |
Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts
|
Pang, Sook Fun
|
|
2014
|
37 |
C |
p. 159-165
7 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2014
|
37 |
C |
p. 229-
1 p.
|
artikel
|
| 5 |
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
|
Shao, Yun
|
|
2014
|
37 |
C |
p. 149-158
10 p.
|
artikel
|
| 6 |
Comparison of starches isolated from three different Trapa species
|
Gao, Hongming
|
|
2014
|
37 |
C |
p. 174-181
8 p.
|
artikel
|
| 7 |
Complex coacervation in gelatin/sodium caseinate mixtures
|
Milanović, Jadranka
|
|
2014
|
37 |
C |
p. 196-202
7 p.
|
artikel
|
| 8 |
Contents: Graphical Abstracts
|
|
|
2014
|
37 |
C |
p. iii-ix
nvt p.
|
artikel
|
| 9 |
Development of water-soluble β-carotene formulations by high-temperature, high-pressure emulsification and antisolvent precipitation
|
de Paz, Esther
|
|
2014
|
37 |
C |
p. 14-24
11 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2014
|
37 |
C |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism
|
Zhang, Binjia
|
|
2014
|
37 |
C |
p. 69-76
8 p.
|
artikel
|
| 12 |
Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content
|
Osano, Joenalyn P.
|
|
2014
|
37 |
C |
p. 40-48
9 p.
|
artikel
|
| 13 |
Encapsulation of bacteriophages in whey protein films for extended storage and release
|
Vonasek, Erica
|
|
2014
|
37 |
C |
p. 7-13
7 p.
|
artikel
|
| 14 |
Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour
|
Pauly, Anneleen
|
|
2014
|
37 |
C |
p. 221-228
8 p.
|
artikel
|
| 15 |
Flavour encapsulation in milk proteins – CMC coacervate-type complexes
|
Koupantsis, T.
|
|
2014
|
37 |
C |
p. 134-142
9 p.
|
artikel
|
| 16 |
Formulation challenges in encapsulation and delivery of citral for improved food quality
|
Maswal, Masrat
|
|
2014
|
37 |
C |
p. 182-195
14 p.
|
artikel
|
| 17 |
Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins
|
Hugo, Ayelén A.
|
|
2014
|
37 |
C |
p. 34-39
6 p.
|
artikel
|
| 18 |
Macro- vs. micromolecular stabilisation of W/O/W-emulsions
|
Hattrem, Magnus N.
|
|
2014
|
37 |
C |
p. 77-85
9 p.
|
artikel
|
| 19 |
Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation
|
Andoyo, Robi
|
|
2014
|
37 |
C |
p. 203-212
10 p.
|
artikel
|
| 20 |
NaCl and KCl phase diagrams of kappa/iota-hybrid carrageenans extracted from Mastocarpus stellatus
|
Azevedo, Gabriela
|
|
2014
|
37 |
C |
p. 116-123
8 p.
|
artikel
|
| 21 |
Pectins from waste of prickly pear fruits (Opuntia albicarpa Scheinvar ‘Reyna’): Chemical and rheological properties
|
Lira-Ortiz, Ana Laura
|
|
2014
|
37 |
C |
p. 93-99
7 p.
|
artikel
|
| 22 |
Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids
|
Rocha, Meritaine da
|
|
2014
|
37 |
C |
p. 213-220
8 p.
|
artikel
|
| 23 |
Physicochemical properties and regulatory effects on db/db diabetic mice of β-glucans extracted from oat, wheat and barley
|
Zhao, Qiong
|
|
2014
|
37 |
C |
p. 60-68
9 p.
|
artikel
|
| 24 |
Preparation and characterization of active gelatin-based films incorporated with natural antioxidants
|
Li, Jian-Hua
|
|
2014
|
37 |
C |
p. 166-173
8 p.
|
artikel
|
| 25 |
Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation
|
Geng, Xiaopeng
|
|
2014
|
37 |
C |
p. 86-92
7 p.
|
artikel
|
| 26 |
Role of water soluble and water swellable fractions of gum tragacanth on stability and characteristic of model oil in water emulsion
|
Karimi, Narjes
|
|
2014
|
37 |
C |
p. 124-133
10 p.
|
artikel
|
| 27 |
Study of interactions between aroma compounds and acacia gum using headspace measurements
|
Savary, Géraldine
|
|
2014
|
37 |
C |
p. 1-6
6 p.
|
artikel
|
| 28 |
Synthesis, characterization and emulsification properties of dodecenyl succinic anhydride derivatives of gum Arabic
|
Wang, Hao
|
|
2014
|
37 |
C |
p. 143-148
6 p.
|
artikel
|
| 29 |
The interaction between casein and hydroxypropyl distarch phosphate (HPDSP) in yoghurt system
|
Cui, Bo
|
|
2014
|
37 |
C |
p. 111-115
5 p.
|
artikel
|
| 30 |
Viscoelastic relaxation spectra of some native starch gels
|
Carrillo-Navas, H.
|
|
2014
|
37 |
C |
p. 25-33
9 p.
|
artikel
|
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