| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A coarse-grained model for flexible (phospho)proteins: Adsorption and bulk properties
|
Henriques, João
|
|
2015
|
43 |
C |
p. 473-480
8 p.
|
artikel
|
| 2 |
A comparative study of the structural and functional properties of isolated hemp seed (Cannabis sativa L.) albumin and globulin fractions
|
Malomo, Sunday A.
|
|
2015
|
43 |
C |
p. 743-752
10 p.
|
artikel
|
| 3 |
Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging
|
Pereira Jr., Valdir Aniceto
|
|
2015
|
43 |
C |
p. 180-188
9 p.
|
artikel
|
| 4 |
Aggregation behavior of partially crystalline oil-in-water emulsions: Part I – Characterization under steady shear
|
Fuller, G. Thomas
|
|
2015
|
43 |
C |
p. 521-528
8 p.
|
artikel
|
| 5 |
Alginate and pectin-based particles coated with globular proteins: Production, characterization and anti-oxidative properties
|
Tello, Fernando
|
|
2015
|
43 |
C |
p. 670-678
9 p.
|
artikel
|
| 6 |
A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil
|
Chen, Huaiqiong
|
|
2015
|
43 |
C |
p. 593-602
10 p.
|
artikel
|
| 7 |
A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification
|
Berendsen, Rikkert
|
|
2015
|
43 |
C |
p. 636-648
13 p.
|
artikel
|
| 8 |
A review: Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals
|
Li, Zheng
|
|
2015
|
43 |
C |
p. 153-164
12 p.
|
artikel
|
| 9 |
Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells
|
Yi, Jiang
|
|
2015
|
43 |
C |
p. 31-40
10 p.
|
artikel
|
| 10 |
Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding
|
Wang, Kun
|
|
2015
|
43 |
C |
p. 410-417
8 p.
|
artikel
|
| 11 |
Biodegradable chitosan-glycolipid hybrid nanogels: A novel approach to encapsulate fucoxanthin for improved stability and bioavailability
|
Ravi, Hindupur
|
|
2015
|
43 |
C |
p. 717-725
9 p.
|
artikel
|
| 12 |
Biological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparation
|
Hidalgo, María Eugenia
|
|
2015
|
43 |
C |
p. 510-520
11 p.
|
artikel
|
| 13 |
Calendar
|
|
|
2015
|
43 |
C |
p. 826-
1 p.
|
artikel
|
| 14 |
Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration
|
Razavi, Seyed Mohammad Ali
|
|
2015
|
43 |
C |
p. 290-298
9 p.
|
artikel
|
| 15 |
Characterization and comparison of bioactive polysaccharides from the tubers of Gymnadenia conopsea
|
Lin, Peng-Cheng
|
|
2015
|
43 |
C |
p. 199-206
8 p.
|
artikel
|
| 16 |
Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin
|
Isaschar-Ovdat, Sivan
|
|
2015
|
43 |
C |
p. 493-500
8 p.
|
artikel
|
| 17 |
Characterization of pectin degrading polygalacturonase produced by Bacillus licheniformis KIBGE-IB21
|
Rehman, Haneef Ur
|
|
2015
|
43 |
C |
p. 819-824
6 p.
|
artikel
|
| 18 |
Contents: Graphical Abstracts
|
|
|
2015
|
43 |
C |
p. iii-xxvi
nvt p.
|
artikel
|
| 19 |
Corrigendum to “Rheology and structure of mixed kappa-carrageenan /iota-carrageenan gels” [Food Hydrocoll 39C (2014) 272–279]
|
Brenner, Tom
|
|
2015
|
43 |
C |
p. 825-
1 p.
|
artikel
|
| 20 |
Determining and modeling rheological characteristics of quince seed gum
|
Abbastabar, Bahman
|
|
2015
|
43 |
C |
p. 259-264
6 p.
|
artikel
|
| 21 |
Development of active films of chitosan isolated by mild extraction with added protein concentrate from shrimp waste
|
Arancibia, Mirari Y.
|
|
2015
|
43 |
C |
p. 91-99
9 p.
|
artikel
|
| 22 |
Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility
|
Tang, Chuan-He
|
|
2015
|
43 |
C |
p. 388-399
12 p.
|
artikel
|
| 23 |
Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion
|
Giang, T.M.
|
|
2015
|
43 |
C |
p. 66-72
7 p.
|
artikel
|
| 24 |
Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS
|
Devezeaux de Lavergne, M.
|
|
2015
|
43 |
C |
p. 207-217
11 p.
|
artikel
|
| 25 |
Editorial Board
|
|
|
2015
|
43 |
C |
p. IFC-
1 p.
|
artikel
|
| 26 |
Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels
|
Pang, Zhihua
|
|
2015
|
43 |
C |
p. 340-351
12 p.
|
artikel
|
| 27 |
Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds
|
Pan, Yuanjie
|
|
2015
|
43 |
C |
p. 82-90
9 p.
|
artikel
|
| 28 |
Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese
|
Hosseini-Parvar, Seyed H.
|
|
2015
|
43 |
C |
p. 557-567
11 p.
|
artikel
|
| 29 |
Effect of fat hardness on large deformation rheology of emulsion-filled gels
|
Oliver, Laura
|
|
2015
|
43 |
C |
p. 299-310
12 p.
|
artikel
|
| 30 |
Effect of layer (calcium phosphate–chitosan)-by-layer (mesquite gum) matrix on carotenoids-in-water-emulsion properties
|
García-Márquez, Eristeo
|
|
2015
|
43 |
C |
p. 451-458
8 p.
|
artikel
|
| 31 |
Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study
|
Ormus, Sarah
|
|
2015
|
43 |
C |
p. 812-818
7 p.
|
artikel
|
| 32 |
Effect of the presence of montmorillonite on the solubility of whey protein isolate films in food model systems with different compositions and pH
|
Wakai, Muneto
|
|
2015
|
43 |
C |
p. 612-621
10 p.
|
artikel
|
| 33 |
Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars
|
Falade, Kolawole O.
|
|
2015
|
43 |
C |
p. 529-539
11 p.
|
artikel
|
| 34 |
Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment
|
Zhang, Tao
|
|
2015
|
43 |
C |
p. 125-131
7 p.
|
artikel
|
| 35 |
Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties
|
Kohyama, Kaoru
|
|
2015
|
43 |
C |
p. 146-152
7 p.
|
artikel
|
| 36 |
Emulsification properties of sugar beet pectin after modification with horseradish peroxidase
|
Zhang, Lu
|
|
2015
|
43 |
C |
p. 107-113
7 p.
|
artikel
|
| 37 |
Enhanced electrostatic interactions in tomato cell suspensions
|
Sankaran, Ashwin K.
|
|
2015
|
43 |
C |
p. 442-450
9 p.
|
artikel
|
| 38 |
Foaming and rheological properties of the liquid phase extracted from wheat flour dough
|
Turbin-Orger, A.
|
|
2015
|
43 |
C |
p. 114-124
11 p.
|
artikel
|
| 39 |
Food packaging bags based on thermoplastic corn starch reinforced with talc nanoparticles
|
López, Olivia V.
|
|
2015
|
43 |
C |
p. 18-24
7 p.
|
artikel
|
| 40 |
Formation of soluble whey protein aggregates and their stability in beverages
|
Ryan, Kelsey N.
|
|
2015
|
43 |
C |
p. 265-274
10 p.
|
artikel
|
| 41 |
Funorans from Gloiopeltis species. Part I. Extraction and structural characteristics
|
Tuvikene, Rando
|
|
2015
|
43 |
C |
p. 481-492
12 p.
|
artikel
|
| 42 |
Funorans from Gloiopeltis species. Part II. Rheology and thermal properties
|
Tuvikene, Rando
|
|
2015
|
43 |
C |
p. 649-657
9 p.
|
artikel
|
| 43 |
Gelatin structure and composition linked to hard capsule dissolution: A review
|
Duconseille, Anne
|
|
2015
|
43 |
C |
p. 360-376
17 p.
|
artikel
|
| 44 |
Gelation characteristics of the sugar beet pectin solution charged with fish oil-loaded zein nanoparticles
|
Soltani, Sahar
|
|
2015
|
43 |
C |
p. 664-669
6 p.
|
artikel
|
| 45 |
Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating
|
Joye, Iris J.
|
|
2015
|
43 |
C |
p. 236-242
7 p.
|
artikel
|
| 46 |
Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation
|
Xia, Shuqin
|
|
2015
|
43 |
C |
p. 228-235
8 p.
|
artikel
|
| 47 |
High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate
|
Manassero, Carlos A.
|
|
2015
|
43 |
C |
p. 629-635
7 p.
|
artikel
|
| 48 |
High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies
|
Nikiforidis, Constantinos V.
|
|
2015
|
43 |
C |
p. 283-289
7 p.
|
artikel
|
| 49 |
Hydrocolloid-based nutraceutical delivery systems: Effect of counter-ions on the encapsulation and release
|
Polowsky, Patrick J.
|
|
2015
|
43 |
C |
p. 658-663
6 p.
|
artikel
|
| 50 |
Impact of soluble dietary fibre on the characteristics of extruded snacks
|
Peressini, Donatella
|
|
2015
|
43 |
C |
p. 73-81
9 p.
|
artikel
|
| 51 |
Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition
|
Qiu, Chaoying
|
|
2015
|
43 |
C |
p. 377-387
11 p.
|
artikel
|
| 52 |
Incorporation of hydroxypropyl-β-cyclodextrins into chitosan films to tailor loading capacity for active aroma compound carvacrol
|
Higueras, Laura
|
|
2015
|
43 |
C |
p. 603-611
9 p.
|
artikel
|
| 53 |
Inducing mixing of water-in water BSA/dextran emulsion by a strong polyelectrolyte
|
Antonov, Yurij A.
|
|
2015
|
43 |
C |
p. 243-251
9 p.
|
artikel
|
| 54 |
Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels
|
Martínez, Mario M.
|
|
2015
|
43 |
C |
p. 172-179
8 p.
|
artikel
|
| 55 |
Influence of moderate electric fields on gelation of whey protein isolate
|
Rodrigues, Rui M.
|
|
2015
|
43 |
C |
p. 329-339
11 p.
|
artikel
|
| 56 |
Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatins
|
Hattrem, Magnus N.
|
|
2015
|
43 |
C |
p. 700-707
8 p.
|
artikel
|
| 57 |
Interfacial rheological and wetting properties of deamidated barley proteins
|
Zhang, Weina
|
|
2015
|
43 |
C |
p. 400-409
10 p.
|
artikel
|
| 58 |
Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification
|
Gupta, Chitra
|
|
2015
|
43 |
C |
p. 622-628
7 p.
|
artikel
|
| 59 |
Isolation and characterization of acetylated LM-pectins extracted from okra pods
|
Alba, K.
|
|
2015
|
43 |
C |
p. 726-735
10 p.
|
artikel
|
| 60 |
Isolation and characterization of collagen from the outer skin of squid (Doryteuthis singhalensis)
|
Veeruraj, Anguchamy
|
|
2015
|
43 |
C |
p. 708-716
9 p.
|
artikel
|
| 61 |
Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety
|
Bradbeer, Jennifer F.
|
|
2015
|
43 |
C |
p. 501-509
9 p.
|
artikel
|
| 62 |
Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
|
Fioramonti, Silvana A.
|
|
2015
|
43 |
C |
p. 8-17
10 p.
|
artikel
|
| 63 |
Multiple-layered coatings on l-glutamine solid microparticles for the retention during storage and enteric delivery during in vitro digestions
|
Zhang, Yun
|
|
2015
|
43 |
C |
p. 584-592
9 p.
|
artikel
|
| 64 |
Nanocrystal-reinforced soy protein films and their application as active packaging
|
González, Agustín
|
|
2015
|
43 |
C |
p. 777-784
8 p.
|
artikel
|
| 65 |
New studies on gum ghatti (Anogeissus latifolia) part 5: The conformational properties of gum ghatti
|
Kang, Ji
|
|
2015
|
43 |
C |
p. 25-30
6 p.
|
artikel
|
| 66 |
On the cohesive properties of casein micelles in dense systems
|
Qu, Peng
|
|
2015
|
43 |
C |
p. 753-762
10 p.
|
artikel
|
| 67 |
Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation
|
Solo-de-Zaldívar, B.
|
|
2015
|
43 |
C |
p. 418-426
9 p.
|
artikel
|
| 68 |
Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, in vitro bile acid and glucose binding
|
Rubio-Senent, Fátima
|
|
2015
|
43 |
C |
p. 311-321
11 p.
|
artikel
|
| 69 |
Pectin-water interactions: Comparison of different analytical methods and influence of storage
|
Einhorn-Stoll, Ulrike
|
|
2015
|
43 |
C |
p. 577-583
7 p.
|
artikel
|
| 70 |
Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation
|
Niu, Fuge
|
|
2015
|
43 |
C |
p. 1-7
7 p.
|
artikel
|
| 71 |
Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation time
|
Li, Chen
|
|
2015
|
43 |
C |
p. 322-328
7 p.
|
artikel
|
| 72 |
Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils
|
Salvia-Trujillo, Laura
|
|
2015
|
43 |
C |
p. 547-556
10 p.
|
artikel
|
| 73 |
Preparation and characterization of nanoemulsion encapsulating curcumin
|
Sari, T.P.
|
|
2015
|
43 |
C |
p. 540-546
7 p.
|
artikel
|
| 74 |
Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind
|
Winuprasith, Thunnalin
|
|
2015
|
43 |
C |
p. 690-699
10 p.
|
artikel
|
| 75 |
Rheological properties of food foams produced by SMX static mixers
|
Laporte, M.
|
|
2015
|
43 |
C |
p. 51-57
7 p.
|
artikel
|
| 76 |
Rheological properties of O-carboxymethyl chitosan – gum Arabic coacervates as a function of coacervation pH
|
Huang, G.Q.
|
|
2015
|
43 |
C |
p. 436-441
6 p.
|
artikel
|
| 77 |
Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion
|
Zhao, Qiangzhong
|
|
2015
|
43 |
C |
p. 137-145
9 p.
|
artikel
|
| 78 |
Spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue using Independent Components Analysis
|
Rohart, Anne
|
|
2015
|
43 |
C |
p. 769-776
8 p.
|
artikel
|
| 79 |
Stabilizing oil-in-water emulsion with amorphous cellulose
|
Jia, Xuejuan
|
|
2015
|
43 |
C |
p. 275-282
8 p.
|
artikel
|
| 80 |
Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study
|
Shevkani, Khetan
|
|
2015
|
43 |
C |
p. 679-689
11 p.
|
artikel
|
| 81 |
Structural and functional properties of starches from Chinese chestnuts
|
Liu, Chang
|
|
2015
|
43 |
C |
p. 568-576
9 p.
|
artikel
|
| 82 |
Structural elucidation and antioxidant activity of a novel polysaccharide (TAPB1) from Tremella aurantialba
|
Du, Xiuju
|
|
2015
|
43 |
C |
p. 459-464
6 p.
|
artikel
|
| 83 |
Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality
|
Revanappa, S.B.
|
|
2015
|
43 |
C |
p. 736-742
7 p.
|
artikel
|
| 84 |
Structure and characteristics of lipase-catalyzed rosin acid starch
|
Lin, Rihui
|
|
2015
|
43 |
C |
p. 352-359
8 p.
|
artikel
|
| 85 |
Sucrose release from agar gels: Correlation with sucrose content and rheology
|
Yang, Kun
|
|
2015
|
43 |
C |
p. 132-136
5 p.
|
artikel
|
| 86 |
Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity
|
Yang, Kun
|
|
2015
|
43 |
C |
p. 100-106
7 p.
|
artikel
|
| 87 |
Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity
|
Mosca, Ana Carolina
|
|
2015
|
43 |
C |
p. 794-802
9 p.
|
artikel
|
| 88 |
Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures
|
Peng, Xingyun
|
|
2015
|
43 |
C |
p. 58-65
8 p.
|
artikel
|
| 89 |
The effect of high pressure homogenization on pectin: Importance of pectin source and pH
|
Shpigelman, Avi
|
|
2015
|
43 |
C |
p. 189-198
10 p.
|
artikel
|
| 90 |
The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal in vitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?
|
Lueamsaisuk, C.
|
|
2015
|
43 |
C |
p. 785-793
9 p.
|
artikel
|
| 91 |
The effects of carrageenan on stability of arachin and the interactions between them
|
Zhao, Hongfei
|
|
2015
|
43 |
C |
p. 763-768
6 p.
|
artikel
|
| 92 |
The influence of different sugars on corn starch gelatinization process with digital image analysis method
|
Li, Qian
|
|
2015
|
43 |
C |
p. 803-811
9 p.
|
artikel
|
| 93 |
The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes
|
Wu, Jiulin
|
|
2015
|
43 |
C |
p. 427-435
9 p.
|
artikel
|
| 94 |
The self-assembled network and physiological degradation of pectins in carrot cell walls
|
Cybulska, Justyna
|
|
2015
|
43 |
C |
p. 41-50
10 p.
|
artikel
|
| 95 |
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
|
Berghout, J.A.M.
|
|
2015
|
43 |
C |
p. 465-472
8 p.
|
artikel
|
| 96 |
Viscosifying properties of corn fiber gum with various polysaccharides
|
Zhang, Fei
|
|
2015
|
43 |
C |
p. 218-227
10 p.
|
artikel
|
| 97 |
Visualizing the interaction between sodium caseinate and calcium alginate microgel particles
|
Ching, Su Hung
|
|
2015
|
43 |
C |
p. 165-171
7 p.
|
artikel
|
| 98 |
Whey protein isolate biodegradable films: Influence of the citric acid and montmorillonite clay nanoparticles on the physical properties
|
Azevedo, Viviane Machado
|
|
2015
|
43 |
C |
p. 252-258
7 p.
|
artikel
|
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