| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin
|
Dominiak, Malgorzata
|
|
2014
|
40 |
C |
p. 273-282
10 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2014
|
40 |
C |
p. 283-
1 p.
|
artikel
|
| 3 |
Characterization of fractional precipitation behavior of galactomannan gums with ethanol and isopropanol
|
Jian, Hong-Lei
|
|
2014
|
40 |
C |
p. 115-121
7 p.
|
artikel
|
| 4 |
Characterization of the mucilage isolated from the edible fronds of bird's nest fern (Asplenium australasicum)
|
Zeng, Wen-Wen
|
|
2014
|
40 |
C |
p. 163-172
10 p.
|
artikel
|
| 5 |
Contents: Graphical Abstracts
|
|
|
2014
|
40 |
C |
p. iii-xi
nvt p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2014
|
40 |
C |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of concentration on shear and extensional rheology of guar gum solutions
|
Torres, M.D.
|
|
2014
|
40 |
C |
p. 85-95
11 p.
|
artikel
|
| 8 |
Effect of high pressure carbon dioxide on the properties of water soluble pectin in peach juice
|
Zhou, Linyan
|
|
2014
|
40 |
C |
p. 173-181
9 p.
|
artikel
|
| 9 |
Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour
|
Meng, Yue-Cheng
|
|
2014
|
40 |
C |
p. 64-70
7 p.
|
artikel
|
| 10 |
Effect of thermal modifications of potato starch on its selected properties
|
Gryszkin, A.
|
|
2014
|
40 |
C |
p. 122-127
6 p.
|
artikel
|
| 11 |
Effect of variations in the fatty acid chain on functional properties of oligofructose fatty acid esters
|
van Kempen, Silvia E.H. J.
|
|
2014
|
40 |
C |
p. 22-29
8 p.
|
artikel
|
| 12 |
Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan
|
Chen, Xing
|
|
2014
|
40 |
C |
p. 262-272
11 p.
|
artikel
|
| 13 |
Evaluation of three traditional Chinese medicine (TCM) starches and potential application in health product industry
|
Li, Xia
|
|
2014
|
40 |
C |
p. 196-202
7 p.
|
artikel
|
| 14 |
Fabrication of whey protein–pectin conjugate particles through laccase-induced gelation of microemulsified nanodroplets
|
Gazme, Behzad
|
|
2014
|
40 |
C |
p. 189-195
7 p.
|
artikel
|
| 15 |
Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release
|
Fernández Farrés, I.
|
|
2014
|
40 |
C |
p. 76-84
9 p.
|
artikel
|
| 16 |
Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model
|
Agudelo, Alejandra
|
|
2014
|
40 |
C |
p. 203-213
11 p.
|
artikel
|
| 17 |
Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree
|
An, Yaping
|
|
2014
|
40 |
C |
p. 1-8
8 p.
|
artikel
|
| 18 |
Gelatin-based films additivated with curcuma ethanol extract: Antioxidant activity and physical properties of films
|
Bitencourt, C.M.
|
|
2014
|
40 |
C |
p. 145-152
8 p.
|
artikel
|
| 19 |
Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress
|
Zhou, Feibai
|
|
2014
|
40 |
C |
p. 153-162
10 p.
|
artikel
|
| 20 |
Hydrodynamic radii of solubilized high amylose native and modified starches by pulsed field gradient NMR diffusion measurements
|
Lim, Ya-Mei
|
|
2014
|
40 |
C |
p. 16-21
6 p.
|
artikel
|
| 21 |
Impact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast
|
Yaich, Hela
|
|
2014
|
40 |
C |
p. 53-63
11 p.
|
artikel
|
| 22 |
Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels
|
Yang, Chen
|
|
2014
|
40 |
C |
p. 225-236
12 p.
|
artikel
|
| 23 |
Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions
|
Li, Yan
|
|
2014
|
40 |
C |
p. 96-103
8 p.
|
artikel
|
| 24 |
Integral Mastocarpus stellatus use for antioxidant edible film development
|
Blanco-Pascual, N.
|
|
2014
|
40 |
C |
p. 128-137
10 p.
|
artikel
|
| 25 |
β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical
|
Shpigelman, Avi
|
|
2014
|
40 |
C |
p. 214-224
11 p.
|
artikel
|
| 26 |
Microstructure and inter-molecular forces involved in gelation-like protein hydrolysate from neutrase-treated male gonad of scallop (Patinopecten yessoensis)
|
Jin, Wen-Gang
|
|
2014
|
40 |
C |
p. 245-253
9 p.
|
artikel
|
| 27 |
Nanospheres of alginate prepared through w/o emulsification and internal gelation with nanoparticles of CaCO3
|
Paques, Jerome P.
|
|
2014
|
40 |
C |
p. 182-188
7 p.
|
artikel
|
| 28 |
Physically modified common buckwheat starch and their physicochemical and structural properties
|
Li, Wenhao
|
|
2014
|
40 |
C |
p. 237-244
8 p.
|
artikel
|
| 29 |
Preparation and characterization of heterogeneous deacetylated konjac glucomannan
|
Li, Jing
|
|
2014
|
40 |
C |
p. 9-15
7 p.
|
artikel
|
| 30 |
Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration
|
Albano, Kivia M.
|
|
2014
|
40 |
C |
p. 30-43
14 p.
|
artikel
|
| 31 |
Rheological behaviour of fibre-rich plant materials in fat-based food systems
|
Bonarius, Gijsbert A.
|
|
2014
|
40 |
C |
p. 254-261
8 p.
|
artikel
|
| 32 |
Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva
|
Choi, Hyejung
|
|
2014
|
40 |
C |
p. 71-75
5 p.
|
artikel
|
| 33 |
The cell release kinetics and the swelling behavior of physically crosslinked xanthan–chitosan hydrogels in simulated gastrointestinal conditions
|
Argin, Sanem
|
|
2014
|
40 |
C |
p. 138-144
7 p.
|
artikel
|
| 34 |
Thermal and microstructural stability of a powdered gum derived from Pereskia aculeata Miller leaves
|
Conceição, Márcia Cavalcante
|
|
2014
|
40 |
C |
p. 104-114
11 p.
|
artikel
|
| 35 |
Using capillary bridges to tune stability and flow behavior of food suspensions
|
Hoffmann, Susanne
|
|
2014
|
40 |
C |
p. 44-52
9 p.
|
artikel
|
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