| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size
|
Ahmed, Jasim
|
|
2015
|
48 |
C |
p. 72-83
12 p.
|
article
|
| 2 |
Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film forming
|
Jin, Weiping
|
|
2015
|
48 |
C |
p. 320-326
7 p.
|
article
|
| 3 |
A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral
|
Yang, Yuexi
|
|
2015
|
48 |
C |
p. 155-164
10 p.
|
article
|
| 4 |
Biopolymer gel swelling analysed with scaling laws and Flory–Rehner theory
|
van der Sman, R.G.M.
|
|
2015
|
48 |
C |
p. 94-101
8 p.
|
article
|
| 5 |
Calendar
|
|
|
2015
|
48 |
C |
p. 327-
1 p.
|
article
|
| 6 |
Charge related astringency of chitosans
|
Luck, Paige
|
|
2015
|
48 |
C |
p. 174-178
5 p.
|
article
|
| 7 |
Chitosan-vanillin composites with antimicrobial properties
|
Stroescu, Marta
|
|
2015
|
48 |
C |
p. 62-71
10 p.
|
article
|
| 8 |
Comparative analysis of dietary fiber activities of enzymatic and gamma depolymerized guar gum
|
Gupta, Sumit
|
|
2015
|
48 |
C |
p. 149-154
6 p.
|
article
|
| 9 |
Contents: Graphical Abstracts
|
|
|
2015
|
48 |
C |
p. iii-xii
nvt p.
|
article
|
| 10 |
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
|
Bourbon, Ana I.
|
|
2015
|
48 |
C |
p. 292-300
9 p.
|
article
|
| 11 |
Development of shrikhand premix using microencapsulated rice bran oil as fat alternative and hydrocolloids as texture modifier
|
Gupta, Pradeep Kumar
|
|
2015
|
48 |
C |
p. 220-227
8 p.
|
article
|
| 12 |
Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties
|
Azevedo, Viviane M.
|
|
2015
|
48 |
C |
p. 179-188
10 p.
|
article
|
| 13 |
Editorial Board
|
|
|
2015
|
48 |
C |
p. IFC-
1 p.
|
article
|
| 14 |
Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
|
Ronda, Felicidad
|
|
2015
|
48 |
C |
p. 197-207
11 p.
|
article
|
| 15 |
Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions
|
Oppermann, A.K.L.
|
|
2015
|
48 |
C |
p. 17-26
10 p.
|
article
|
| 16 |
Effect of surface modification on starch biopolymer wettability
|
Wiącek, Agnieszka Ewa
|
|
2015
|
48 |
C |
p. 228-237
10 p.
|
article
|
| 17 |
Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads
|
Lozano-Vazquez, G.
|
|
2015
|
48 |
C |
p. 301-311
11 p.
|
article
|
| 18 |
Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties
|
Tongnuanchan, Phakawat
|
|
2015
|
48 |
C |
p. 248-259
12 p.
|
article
|
| 19 |
Food-grade bijels based on gelatin-maltodextrin-microbial cell composites
|
Firoozmand, Hassan
|
|
2015
|
48 |
C |
p. 208-212
5 p.
|
article
|
| 20 |
Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors
|
Xiang, Shengping
|
|
2015
|
48 |
C |
p. 110-116
7 p.
|
article
|
| 21 |
High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels
|
Moreno, H.M.
|
|
2015
|
48 |
C |
p. 127-134
8 p.
|
article
|
| 22 |
Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs
|
Sponton, Osvaldo E.
|
|
2015
|
48 |
C |
p. 165-173
9 p.
|
article
|
| 23 |
Interactions between different forms of bovine lactoferrin and sodium alginate affect the properties of their mixtures
|
Bokkhim, Huma
|
|
2015
|
48 |
C |
p. 38-46
9 p.
|
article
|
| 24 |
Mechanical properties of milk protein skin layers after drying: Understanding the mechanisms of particle formation from whey protein isolate and native phosphocaseinate
|
Sadek, Céline
|
|
2015
|
48 |
C |
p. 8-16
9 p.
|
article
|
| 25 |
Modification of starch octenylsuccinate by β-amylase hydrolysis in order to increase its emulsification properties
|
Xu, Yafeng
|
|
2015
|
48 |
C |
p. 55-61
7 p.
|
article
|
| 26 |
N-hexylimine-chitosan, a biodegradable and covalently stabilized source of volatile, antimicrobial hexanal. Next generation controlled-release system
|
Fadida, Tania
|
|
2015
|
48 |
C |
p. 213-219
7 p.
|
article
|
| 27 |
Novel emulsifiers from olive processing solid waste
|
Filotheou, Andreas
|
|
2015
|
48 |
C |
p. 274-281
8 p.
|
article
|
| 28 |
Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming
|
van den Berg, Merel
|
|
2015
|
48 |
C |
p. 282-291
10 p.
|
article
|
| 29 |
Preparation, characterization and evaluation of tea polyphenol–Zn complex loaded β-chitosan nanoparticles
|
Zhang, Hongcai
|
|
2015
|
48 |
C |
p. 260-273
14 p.
|
article
|
| 30 |
Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol)
|
Cano, A.
|
|
2015
|
48 |
C |
p. 84-93
10 p.
|
article
|
| 31 |
Rheological effect of particle clustering in gelled dispersions
|
van Aken, George A.
|
|
2015
|
48 |
C |
p. 102-109
8 p.
|
article
|
| 32 |
Rheological properties and microstructure characterization of normal and waxy corn starch dry heated with soy protein isolate
|
Qiu, Chao
|
|
2015
|
48 |
C |
p. 1-7
7 p.
|
article
|
| 33 |
Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla
|
Chandra, M.V.
|
|
2015
|
48 |
C |
p. 47-54
8 p.
|
article
|
| 34 |
Selective coacervation between lactoferrin and the two isoforms of β-lactoglobulin
|
Tavares, Guilherme M.
|
|
2015
|
48 |
C |
p. 238-247
10 p.
|
article
|
| 35 |
Structural and functional properties of starches from wild Trapa quadrispinosa, japonica, mammillifera and incisa
|
Huang, Jun
|
|
2015
|
48 |
C |
p. 117-126
10 p.
|
article
|
| 36 |
Study on physicochemical and in-vitro enzymatic hydrolysis properties of ginkgo (Ginkgo biloba) starch
|
Zheng, Yi
|
|
2015
|
48 |
C |
p. 312-319
8 p.
|
article
|
| 37 |
Sugar stereochemistry effects on water structure and on protein stability: The templating concept
|
Edelman, Ravit
|
|
2015
|
48 |
C |
p. 27-37
11 p.
|
article
|
| 38 |
The effect of starch concentration on the gelatinization and liquefaction of corn starch
|
Li, Zhaofeng
|
|
2015
|
48 |
C |
p. 189-196
8 p.
|
article
|
| 39 |
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
|
Genccelep, Huseyin
|
|
2015
|
48 |
C |
p. 135-148
14 p.
|
article
|
Journal description