| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alkylated pectin: Synthesis, characterization, viscosity and emulsifying properties
|
Liang, Rui-hong
|
|
2015
|
50 |
C |
p. 65-73
9 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2015
|
50 |
C |
p. 247-
1 p.
|
artikel
|
| 3 |
Characteristics and properties of hydroxypropylated rice starch based biodegradable films
|
Woggum, Thewika
|
|
2015
|
50 |
C |
p. 54-64
11 p.
|
artikel
|
| 4 |
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels
|
Farjami, Toktam
|
|
2015
|
50 |
C |
p. 159-165
7 p.
|
artikel
|
| 5 |
Contents: Graphical Abstracts
|
|
|
2015
|
50 |
C |
p. iii-ix
nvt p.
|
artikel
|
| 6 |
Direct evidence for the non-additive gelatinization in binary starch blends: A case study on potato starch mixed with rice or maize starches
|
Waterschoot, Jasmien
|
|
2015
|
50 |
C |
p. 137-144
8 p.
|
artikel
|
| 7 |
Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure
|
Hou, Jun-Jie
|
|
2015
|
50 |
C |
p. 94-101
8 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2015
|
50 |
C |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of hsian-tsao gum (HG) content upon rheological properties of film-forming solutions (FFS) and physical properties of soy protein/hsian-tsao gum films
|
Yang, Hui
|
|
2015
|
50 |
C |
p. 211-218
8 p.
|
artikel
|
| 10 |
Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment
|
Mao, Like
|
|
2015
|
50 |
C |
p. 219-227
9 p.
|
artikel
|
| 11 |
Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis
|
Azevedo, G.
|
|
2015
|
50 |
C |
p. 150-158
9 p.
|
artikel
|
| 12 |
Environment friendly green composites based on soy protein isolate – A review
|
Koshy, Rekha Rose
|
|
2015
|
50 |
C |
p. 174-192
19 p.
|
artikel
|
| 13 |
Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release
|
Zeeb, Benjamin
|
|
2015
|
50 |
C |
p. 27-36
10 p.
|
artikel
|
| 14 |
Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior
|
Rodríguez, Silvio D.
|
|
2015
|
50 |
C |
p. 108-115
8 p.
|
artikel
|
| 15 |
Influence of droplet clustering on the rheological properties of emulsion-filled gels
|
Oliver, Laura
|
|
2015
|
50 |
C |
p. 74-83
10 p.
|
artikel
|
| 16 |
Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study
|
Nieto-Nieto, Talina Vanessa
|
|
2015
|
50 |
C |
p. 116-127
12 p.
|
artikel
|
| 17 |
Microstructure and properties of bitter vetch (Vicia ervilia) protein films reinforced by microbial transglutaminase
|
Porta, Raffaele
|
|
2015
|
50 |
C |
p. 102-107
6 p.
|
artikel
|
| 18 |
Microstructure and rheology design in protein–protein–polysaccharide composites
|
Firoozmand, Hassan
|
|
2015
|
50 |
C |
p. 84-93
10 p.
|
artikel
|
| 19 |
Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds
|
Hosseini, Seyed Mohammad Hashem
|
|
2015
|
50 |
C |
p. 16-26
11 p.
|
artikel
|
| 20 |
Novel pectin present in new olive mill wastewater with similar emulsifying and better biological properties than citrus pectin
|
Rubio-Senent, Fátima
|
|
2015
|
50 |
C |
p. 237-246
10 p.
|
artikel
|
| 21 |
On the stabilisation of calcium-fortified acidified soy milks by pomelo pectin
|
Krongsin, Jaruwan
|
|
2015
|
50 |
C |
p. 128-136
9 p.
|
artikel
|
| 22 |
Permeability of gels is set by the impulse applied on the gel
|
Urbonaite, V.
|
|
2015
|
50 |
C |
p. 7-15
9 p.
|
artikel
|
| 23 |
Physicochemical characteristics of a high molecular weight bioengineered α-D-glucan from Leuconostoc citreum SK24.002
|
Miao, Ming
|
|
2015
|
50 |
C |
p. 37-43
7 p.
|
artikel
|
| 24 |
Polysaccharides modification through green technology: Role of ultrasonication towards improving physicochemical properties of (1-3)(1-6)-α-d-glucans
|
Huang, Chao
|
|
2015
|
50 |
C |
p. 166-173
8 p.
|
artikel
|
| 25 |
Preparation and characterization of low methoxyl pectin by high hydrostatic pressure-assisted enzymatic treatment compared with enzymatic method under atmospheric pressure
|
Zhao, Wenting
|
|
2015
|
50 |
C |
p. 44-53
10 p.
|
artikel
|
| 26 |
Spectroscopic studies of the interactions between β-lactoglobulin and bovine submaxillary mucin
|
Çelebioğlu, Hilal Y.
|
|
2015
|
50 |
C |
p. 203-210
8 p.
|
artikel
|
| 27 |
The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances
|
Jamsazzadeh Kermani, Zahra
|
|
2015
|
50 |
C |
p. 193-202
10 p.
|
artikel
|
| 28 |
The emulsification properties of octenyl- and dodecenyl- succinylated inulins
|
Kokubun, Saki
|
|
2015
|
50 |
C |
p. 145-149
5 p.
|
artikel
|
| 29 |
Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship
|
Zhang, Binjia
|
|
2015
|
50 |
C |
p. 228-236
9 p.
|
artikel
|
| 30 |
Wheat straw hemicellulose films as affected by citric acid
|
Azeredo, Henriette M.C.
|
|
2015
|
50 |
C |
p. 1-6
6 p.
|
artikel
|
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