| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films
|
Otoni, Caio G.
|
|
2014
|
41 |
C |
p. 188-194
7 p.
|
artikel
|
| 2 |
Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches
|
Schwartz, Jean Marc
|
|
2014
|
41 |
C |
p. 71-78
8 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2014
|
41 |
C |
p. 354-
1 p.
|
artikel
|
| 4 |
Characterisation of soluble and insoluble cell wall fractions from rye, wheat and hull-less barley endosperm flours
|
Comino, Penny
|
|
2014
|
41 |
C |
p. 219-226
8 p.
|
artikel
|
| 5 |
Characteristics and functional properties of gelatin from thornback ray skin obtained by pepsin-aided process in comparison with commercial halal bovine gelatin
|
Lassoued, Imen
|
|
2014
|
41 |
C |
p. 309-318
10 p.
|
artikel
|
| 6 |
Characterization of edible films based on tilapia (Tilapia zillii) scale gelatin with different extraction pH
|
Weng, Wuyin
|
|
2014
|
41 |
C |
p. 19-26
8 p.
|
artikel
|
| 7 |
Characterization of molecular structural changes in pectin during juice cloud destabilization in frozen concentrated orange juice
|
Galant, Ashley L.
|
|
2014
|
41 |
C |
p. 10-18
9 p.
|
artikel
|
| 8 |
Chemically modified gliadins as sustained release systems for lysozyme
|
Fajardo, Paula
|
|
2014
|
41 |
C |
p. 53-59
7 p.
|
artikel
|
| 9 |
Colloidal stability and dilatational rheology at the air–water interface of peptides derived from thermal-acidic treated wheat gluten
|
Fuentes-Prado, Enrique
|
|
2014
|
41 |
C |
p. 210-218
9 p.
|
artikel
|
| 10 |
Comparison of acid-soluble collagens from the skins and scales of four carp species
|
Liu, Dasong
|
|
2014
|
41 |
C |
p. 290-297
8 p.
|
artikel
|
| 11 |
Complexing of chlorogenic acid with β-cyclodextrins: Inclusion effects, antioxidative properties and potential application in grape juice
|
Shao, Ping
|
|
2014
|
41 |
C |
p. 132-139
8 p.
|
artikel
|
| 12 |
Components responsible for the emulsification properties of corn fibre gum
|
Kokubun, Saki
|
|
2014
|
41 |
C |
p. 164-168
5 p.
|
artikel
|
| 13 |
Contents: Graphical Abstracts
|
|
|
2014
|
41 |
C |
p. iii-xiii
nvt p.
|
artikel
|
| 14 |
Editorial Board
|
|
|
2014
|
41 |
C |
p. IFC-
1 p.
|
artikel
|
| 15 |
Effect of candelilla wax on functional properties of biopolymer emulsion films – A comparative study
|
Kowalczyk, Dariusz
|
|
2014
|
41 |
C |
p. 195-209
15 p.
|
artikel
|
| 16 |
Effect of freezing and frozen storage on restructured FISH prototypes made with glucomannan and FISH mince
|
Solo-de-Zaldívar, B.
|
|
2014
|
41 |
C |
p. 233-240
8 p.
|
artikel
|
| 17 |
Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate
|
Liang, Yichao
|
|
2014
|
41 |
C |
p. 332-342
11 p.
|
artikel
|
| 18 |
Effect of thermal denaturation on the mechanical glass transition temperature of globular protein/co-solute systems
|
George, Paul
|
|
2014
|
41 |
C |
p. 156-163
8 p.
|
artikel
|
| 19 |
Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions
|
Cui, Zhumei
|
|
2014
|
41 |
C |
p. 1-9
9 p.
|
artikel
|
| 20 |
Evaluation of volatile characteristics in whey protein isolate–pectin mixed layer emulsions under different environmental conditions
|
Mao, Like
|
|
2014
|
41 |
C |
p. 79-85
7 p.
|
artikel
|
| 21 |
Fish gelatin films as affected by cellulose whiskers and sonication
|
Santos, Talita M.
|
|
2014
|
41 |
C |
p. 113-118
6 p.
|
artikel
|
| 22 |
Formation of whey protein isolate hydrolysate stabilised nanoemulsion
|
Adjonu, Randy
|
|
2014
|
41 |
C |
p. 169-177
9 p.
|
artikel
|
| 23 |
Functional protein from cumin seed (Cuminum cyminum): Optimization and characterization studies
|
Siow, Hwee-Leng
|
|
2014
|
41 |
C |
p. 178-187
10 p.
|
artikel
|
| 24 |
Gelatinized starch dispersions under small constant shear stress applications: Strain instabilities, chaotic behaviour and fractality
|
Carrillo-Navas, H.
|
|
2014
|
41 |
C |
p. 241-249
9 p.
|
artikel
|
| 25 |
Humidity stability of tapioca starch–pullulan composite films
|
Kim, Jong-Yea
|
|
2014
|
41 |
C |
p. 140-145
6 p.
|
artikel
|
| 26 |
Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception
|
Morell, P.
|
|
2014
|
41 |
C |
p. 343-353
11 p.
|
artikel
|
| 27 |
Hydrolysis process of normal rice starch by 1-butanol–hydrochloric acid
|
Hu, Xiuting
|
|
2014
|
41 |
C |
p. 27-32
6 p.
|
artikel
|
| 28 |
Impact of high pressure homogenization modification of a cellulose based fiber product on water binding properties
|
Ulbrich, Marco
|
|
2014
|
41 |
C |
p. 281-289
9 p.
|
artikel
|
| 29 |
Impact of sucrose and trehalose on different agarose-hydrocolloid systems
|
Russ, Natalie
|
|
2014
|
41 |
C |
p. 44-52
9 p.
|
artikel
|
| 30 |
Improved thermal stability of whey protein–maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose
|
Wang, Wan
|
|
2014
|
41 |
C |
p. 257-264
8 p.
|
artikel
|
| 31 |
Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter
|
Jia, Chunli
|
|
2014
|
41 |
C |
p. 227-232
6 p.
|
artikel
|
| 32 |
Interaction of polyphenols and multilayered liposomal-encapsulated grape seed extract with native and heat-treated proteins
|
Gibis, Monika
|
|
2014
|
41 |
C |
p. 119-131
13 p.
|
artikel
|
| 33 |
Isolation and characterization of a novel polysaccharide from seeds of Peltophorum pterocarpum
|
Nwokocha, Louis M.
|
|
2014
|
41 |
C |
p. 319-324
6 p.
|
artikel
|
| 34 |
Pasting properties of blends of potato, rice and maize starches
|
Waterschoot, Jasmien
|
|
2014
|
41 |
C |
p. 298-308
11 p.
|
artikel
|
| 35 |
Phase behaviour, rheological properties, and microstructure of oat β-glucan-milk mixtures
|
Sharafbafi, Negin
|
|
2014
|
41 |
C |
p. 274-280
7 p.
|
artikel
|
| 36 |
Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates
|
Thongkaew, Chutima
|
|
2014
|
41 |
C |
p. 103-112
10 p.
|
artikel
|
| 37 |
Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles
|
Arfat, Yasir Ali
|
|
2014
|
41 |
C |
p. 265-273
9 p.
|
artikel
|
| 38 |
Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films
|
Gómez-Estaca, Joaquín
|
|
2014
|
41 |
C |
p. 86-94
9 p.
|
artikel
|
| 39 |
Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG
|
Burgain, Jennifer
|
|
2014
|
41 |
C |
p. 60-70
11 p.
|
artikel
|
| 40 |
Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid
|
Intarasirisawat, Rossawan
|
|
2014
|
41 |
C |
p. 146-155
10 p.
|
artikel
|
| 41 |
Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants
|
Tongnuanchan, Phakawat
|
|
2014
|
41 |
C |
p. 33-43
11 p.
|
artikel
|
| 42 |
Synthesis, characterization and aqueous self-assembly of octenylsuccinic corn dextrin ester with high molecular weight
|
Lei, Dandan
|
|
2014
|
41 |
C |
p. 250-256
7 p.
|
artikel
|
| 43 |
The effect of vegetable protein modifications on the microencapsulation process
|
Nesterenko, A.
|
|
2014
|
41 |
C |
p. 95-102
8 p.
|
artikel
|
| 44 |
The interaction of sweet potato amylose/amylopectin and KCl during drying
|
Guo, Junjie
|
|
2014
|
41 |
C |
p. 325-331
7 p.
|
artikel
|
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