| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid-induced gelation properties of heated whey protein−pectin soluble complex (Part II): Effect of charge density of pectin
|
Zhang, Sha
|
|
2014
|
39 |
C |
p. 95-103
9 p.
|
artikel
|
| 2 |
Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers
|
Okutan, Nagihan
|
|
2014
|
39 |
C |
p. 19-26
8 p.
|
artikel
|
| 3 |
Branched limit dextrin impact on wheat and waxy starch gels retrogradation
|
Xu, Jin
|
|
2014
|
39 |
C |
p. 136-143
8 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2014
|
39 |
C |
p. 330-
1 p.
|
artikel
|
| 5 |
Characterization of charged functional domains introduced into a modified pectic homogalacturonan by an acidic plant pectin methylesterase (Ficus awkeotsang Makino) and modeling of enzyme mode of action
|
Kim, Yang
|
|
2014
|
39 |
C |
p. 319-329
11 p.
|
artikel
|
| 6 |
Comparative susceptibilities to alkali-treatment of A-, B- and C-type starches of Dioscorea zingiberensis, Dioscorea persimilis and Dioscorea opposita
|
Jiang, Qianqian
|
|
2014
|
39 |
C |
p. 286-294
9 p.
|
artikel
|
| 7 |
Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans
|
Shin, Gil-Ok
|
|
2014
|
39 |
C |
p. 215-222
8 p.
|
artikel
|
| 8 |
Contents: Graphical Abstracts
|
|
|
2014
|
39 |
C |
p. iii-xii
nvt p.
|
artikel
|
| 9 |
Development and characterisation of blend films based on fish protein isolate and fish skin gelatin
|
Arfat, Yasir Ali
|
|
2014
|
39 |
C |
p. 58-67
10 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2014
|
39 |
C |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions
|
Wang, Pei
|
|
2014
|
39 |
C |
p. 187-194
8 p.
|
artikel
|
| 12 |
Functional and physico-chemical properties of flours and starches of African rice cultivars
|
Falade, Kolawole O.
|
|
2014
|
39 |
C |
p. 41-50
10 p.
|
artikel
|
| 13 |
Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan
|
Heyman, Bart
|
|
2014
|
39 |
C |
p. 85-94
10 p.
|
artikel
|
| 14 |
Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks
|
Tárrega, A.
|
|
2014
|
39 |
C |
p. 51-57
7 p.
|
artikel
|
| 15 |
Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion
|
Lei, Fei
|
|
2014
|
39 |
C |
p. 163-170
8 p.
|
artikel
|
| 16 |
Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran
|
Chen, Haiying
|
|
2014
|
39 |
C |
p. 104-112
9 p.
|
artikel
|
| 17 |
Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
|
Spotti, María Julia
|
|
2014
|
39 |
C |
p. 223-230
8 p.
|
artikel
|
| 18 |
Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity
|
Amine, Chloe
|
|
2014
|
39 |
C |
p. 180-186
7 p.
|
artikel
|
| 19 |
Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita)
|
Shyni, K.
|
|
2014
|
39 |
C |
p. 68-76
9 p.
|
artikel
|
| 20 |
Isolation, structural characterization and antioxidant activity of a neutral polysaccharide from Sisal waste
|
Zhang, Xuehong
|
|
2014
|
39 |
C |
p. 10-18
9 p.
|
artikel
|
| 21 |
Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources
|
Cai, Sha
|
|
2014
|
39 |
C |
p. 295-300
6 p.
|
artikel
|
| 22 |
Modifying the physical properties of dairy protein films for controlled release of antifungal agents
|
Moditsi, Magdalini
|
|
2014
|
39 |
C |
p. 195-203
9 p.
|
artikel
|
| 23 |
Molecular configuration of gelatin–water suspensions at low concentration
|
Díaz-Calderón, Paulo
|
|
2014
|
39 |
C |
p. 171-179
9 p.
|
artikel
|
| 24 |
On the use of different hydrocolloids as electrospun adhesive interlayers to enhance the barrier properties of polyhydroxyalkanoates of interest in fully renewable food packaging concepts
|
Fabra, María José
|
|
2014
|
39 |
C |
p. 77-84
8 p.
|
artikel
|
| 25 |
Periodate oxidation of xanthan gum and its crosslinking effects on gelatin-based edible films
|
Guo, Jimin
|
|
2014
|
39 |
C |
p. 243-250
8 p.
|
artikel
|
| 26 |
Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide
|
Wu, Jin-E.
|
|
2014
|
39 |
C |
p. 144-150
7 p.
|
artikel
|
| 27 |
Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types
|
Chivero, Peter
|
|
2014
|
39 |
C |
p. 34-40
7 p.
|
artikel
|
| 28 |
Physicochemical, rheological and antioxidant potential of corn fiber gum
|
Kamboj, Sunil
|
|
2014
|
39 |
C |
p. 1-9
9 p.
|
artikel
|
| 29 |
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread
|
Soukoulis, Christos
|
|
2014
|
39 |
C |
p. 231-242
12 p.
|
artikel
|
| 30 |
Protein particle and soluble protein structure in prepared soymilk
|
Chen, Yeming
|
|
2014
|
39 |
C |
p. 120-126
7 p.
|
artikel
|
| 31 |
Relationship between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources
|
Ayala-Soto, Fabiola E.
|
|
2014
|
39 |
C |
p. 280-285
6 p.
|
artikel
|
| 32 |
Rheological and antioxidant power studies of enzymatically grafted chitosan with a hydrophobic alkyl side chain
|
Zavaleta-Avejar, Leonor
|
|
2014
|
39 |
C |
p. 113-119
7 p.
|
artikel
|
| 33 |
Rheological properties of an amorphous cellulose suspension
|
Jia, Xuejuan
|
|
2014
|
39 |
C |
p. 27-33
7 p.
|
artikel
|
| 34 |
Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels
|
Brenner, Tom
|
|
2014
|
39 |
C |
p. 272-279
8 p.
|
artikel
|
| 35 |
Soy proteins: A review on composition, aggregation and emulsification
|
Nishinari, K.
|
|
2014
|
39 |
C |
p. 301-318
18 p.
|
artikel
|
| 36 |
Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain
|
Lazaridou, Athina
|
|
2014
|
39 |
C |
p. 204-214
11 p.
|
artikel
|
| 37 |
Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability
|
Wan, Zhi-Li
|
|
2014
|
39 |
C |
p. 127-135
9 p.
|
artikel
|
| 38 |
The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein
|
Kehoe, J.J.
|
|
2014
|
39 |
C |
p. 264-271
8 p.
|
artikel
|
| 39 |
Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions
|
Shpigelman, Avi
|
|
2014
|
39 |
C |
p. 251-263
13 p.
|
artikel
|
| 40 |
Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization
|
Shanmugam, Akalya
|
|
2014
|
39 |
C |
p. 151-162
12 p.
|
artikel
|
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