| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adjusting rheological properties of concentrated microgel suspensions by particle size distribution
|
Hahn, Christian
|
|
2015
|
49 |
C |
p. 183-191
9 p.
|
artikel
|
| 2 |
Biological activity of alginate and its effect on pancreatic lipase inhibition as a potential treatment for obesity
|
Houghton, David
|
|
2015
|
49 |
C |
p. 18-24
7 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2015
|
49 |
C |
p. 248-
1 p.
|
artikel
|
| 4 |
Cationized gelatin/gum arabic polyelectrolyte complex: Study of electrostatic interactions
|
Sarika, P.R.
|
|
2015
|
49 |
C |
p. 176-182
7 p.
|
artikel
|
| 5 |
Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms
|
Lupo, Bryshila
|
|
2015
|
49 |
C |
p. 25-34
10 p.
|
artikel
|
| 6 |
Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein
|
Matos, M.
|
|
2015
|
49 |
C |
p. 156-163
8 p.
|
artikel
|
| 7 |
Contents: Graphical Abstracts
|
|
|
2015
|
49 |
C |
p. iii-x
nvt p.
|
artikel
|
| 8 |
Digestibility and changes to structural characteristics of green banana starch during in vitro digestion
|
Jiang, Huanhuan
|
|
2015
|
49 |
C |
p. 192-199
8 p.
|
artikel
|
| 9 |
Dissociation of native casein micelles induced by sodium caseinate
|
Thomar, Peggy
|
|
2015
|
49 |
C |
p. 224-231
8 p.
|
artikel
|
| 10 |
Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception
|
Devezeaux de Lavergne, M.
|
|
2015
|
49 |
C |
p. 61-72
12 p.
|
artikel
|
| 11 |
Edible films based on starch and chitosan. Effect of starch source and concentration, plasticizer, surfactant's hydrophobic tail and mechanical treatment
|
Santacruz, S.
|
|
2015
|
49 |
C |
p. 89-94
6 p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
2015
|
49 |
C |
p. IFC-
1 p.
|
artikel
|
| 13 |
Effect of high speed jet on the physical properties of tapioca starch
|
Xia, Wen
|
|
2015
|
49 |
C |
p. 35-41
7 p.
|
artikel
|
| 14 |
Effect of ultrasonication on low-acetylated gellan gum gel properties
|
Goh, Kelvin Kim Tha
|
|
2015
|
49 |
C |
p. 240-247
8 p.
|
artikel
|
| 15 |
Electrosprayed gelatin submicroparticles as edible carriers for the encapsulation of polyphenols of interest in functional foods
|
Gómez-Mascaraque, Laura G.
|
|
2015
|
49 |
C |
p. 42-52
11 p.
|
artikel
|
| 16 |
Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality
|
Joye, Iris J.
|
|
2015
|
49 |
C |
p. 127-134
8 p.
|
artikel
|
| 17 |
Esterification of sugar beet pectin using octenyl succinic anhydride and its effect as an emulsion stabilizer
|
Chen, Hai-Ming
|
|
2015
|
49 |
C |
p. 53-60
8 p.
|
artikel
|
| 18 |
Intermolecular interaction and complex coacervation between bovine serum albumin and gum from whole flaxseed (Linum usitatissimum L.)
|
Liu, Jun
|
|
2015
|
49 |
C |
p. 95-103
9 p.
|
artikel
|
| 19 |
Ligation of pork skin gelatin with glucose moieties affects the junction zones in gelled networks
|
Baigts Allende, Diana
|
|
2015
|
49 |
C |
p. 82-88
7 p.
|
artikel
|
| 20 |
Modulation of the rheological properties and microstructure of collagen by addition of co-gelling proteins
|
Oechsle, Anja Maria
|
|
2015
|
49 |
C |
p. 118-126
9 p.
|
artikel
|
| 21 |
Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions
|
Kyomugasho, Clare
|
|
2015
|
49 |
C |
p. 164-175
12 p.
|
artikel
|
| 22 |
Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids
|
Acosta, Sandra
|
|
2015
|
49 |
C |
p. 135-143
9 p.
|
artikel
|
| 23 |
Physicochemical properties of cellulose/whey protein fibers as a potential material for active ingredients release
|
Tomczyńska-Mleko, Marta
|
|
2015
|
49 |
C |
p. 232-239
8 p.
|
artikel
|
| 24 |
Preparation and characterisation of zein films obtained by electrospraying
|
Gaona-Sánchez, V.A.
|
|
2015
|
49 |
C |
p. 1-10
10 p.
|
artikel
|
| 25 |
Preparation and characterization of improved gelatin films incorporating hemp and sage oils
|
Mihaly Cozmuta, Anca
|
|
2015
|
49 |
C |
p. 144-155
12 p.
|
artikel
|
| 26 |
Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels
|
Munialo, Claire D.
|
|
2015
|
49 |
C |
p. 104-117
14 p.
|
artikel
|
| 27 |
Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter
|
Deleu, Lomme J.
|
|
2015
|
49 |
C |
p. 208-215
8 p.
|
artikel
|
| 28 |
Textural and waterbinding behaviors of β-lactoglobulin-xanthan gum electrostatic hydrogels in relation to their microstructure
|
Le, Xuan T.
|
|
2015
|
49 |
C |
p. 216-223
8 p.
|
artikel
|
| 29 |
The addition of carboxymethylcellulose in caseinomacropeptide acid gels: Rheological, optical and microstructural characteristics
|
Burgardt, Vânia C.F.
|
|
2015
|
49 |
C |
p. 11-17
7 p.
|
artikel
|
| 30 |
The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions
|
Verrijssen, Tina A.J.
|
|
2015
|
49 |
C |
p. 73-81
9 p.
|
artikel
|
| 31 |
Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface
|
Avila-de la Rosa, G.
|
|
2015
|
49 |
C |
p. 200-207
8 p.
|
artikel
|
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