| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates
|
Lopez-Torrez, Lizeth
|
|
2015
|
51 |
C |
p. 41-53
13 p.
|
artikel
|
| 2 |
Aggregation behavior of partially crystalline oil-in-water emulsions: Part II – Effect of solid fat content and interfacial film composition on quiescent and shear stability
|
Fuller, G. Thomas
|
|
2015
|
51 |
C |
p. 23-32
10 p.
|
artikel
|
| 3 |
Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcumin
|
Xiao, Jie
|
|
2015
|
51 |
C |
p. 166-175
10 p.
|
artikel
|
| 4 |
Binding of Na+ ions to proteins: Effect on taste perception
|
Mosca, Ana Carolina
|
|
2015
|
51 |
C |
p. 33-40
8 p.
|
artikel
|
| 5 |
Biological effects of chitosan and its derivatives
|
Ngo, Dai-Hung
|
|
2015
|
51 |
C |
p. 200-216
17 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2015
|
51 |
C |
p. 520-
1 p.
|
artikel
|
| 7 |
Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudates
|
Gashua, I.B.
|
|
2015
|
51 |
C |
p. 405-413
9 p.
|
artikel
|
| 8 |
Chitosan molecular weight effect on starch-composite film properties
|
Bof, María Julieta
|
|
2015
|
51 |
C |
p. 281-294
14 p.
|
artikel
|
| 9 |
Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices
|
Moret-Tatay, Amparo
|
|
2015
|
51 |
C |
p. 318-326
9 p.
|
artikel
|
| 10 |
Comparative studies on physicochemical properties of raw and hydrolyzed oat β-glucan and their application in low-fat meatballs
|
Liu, Rui
|
|
2015
|
51 |
C |
p. 424-431
8 p.
|
artikel
|
| 11 |
Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds
|
Berghout, J.A.M.
|
|
2015
|
51 |
C |
p. 346-354
9 p.
|
artikel
|
| 12 |
Conformational changes of polymers in model batter systems
|
Hesso, Nesrin
|
|
2015
|
51 |
C |
p. 101-107
7 p.
|
artikel
|
| 13 |
Contents: Graphical Abstracts
|
|
|
2015
|
51 |
C |
p. iii-xvii
nvt p.
|
artikel
|
| 14 |
Controlled release of anthocyanins from oxidized konjac glucomannan microspheres stabilized by chitosan oligosaccharides
|
Lu, Meiling
|
|
2015
|
51 |
C |
p. 476-485
10 p.
|
artikel
|
| 15 |
Corrigendum to “The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions” [Food Hydrocoll 35 (March 2014) 19–27]
|
Yi, Jiang
|
|
2015
|
51 |
C |
p. 519-
1 p.
|
artikel
|
| 16 |
Coupling process of phase separation and gelation in konjac glucomannan and gelatin system
|
Jin, Weiping
|
|
2015
|
51 |
C |
p. 188-192
5 p.
|
artikel
|
| 17 |
Designing self-nanoemulsifying delivery systems to enhance bioaccessibility of hydrophobic bioactives (nobiletin): Influence of hydroxypropyl methylcellulose and thermal processing
|
Chen, Huanle
|
|
2015
|
51 |
C |
p. 395-404
10 p.
|
artikel
|
| 18 |
Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorillonite
|
Ge, Liming
|
|
2015
|
51 |
C |
p. 129-135
7 p.
|
artikel
|
| 19 |
Editorial Board
|
|
|
2015
|
51 |
C |
p. IFC-
1 p.
|
artikel
|
| 20 |
Effect of chitosan molecular weight on the antimicrobial activity and release rate of carvacrol-enriched films
|
Fernández-Pan, I.
|
|
2015
|
51 |
C |
p. 60-68
9 p.
|
artikel
|
| 21 |
Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs
|
Ahmed, Jasim
|
|
2015
|
51 |
C |
p. 76-87
12 p.
|
artikel
|
| 22 |
Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill)
|
Lemos, André M.
|
|
2015
|
51 |
C |
p. 305-317
13 p.
|
artikel
|
| 23 |
Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives
|
Chen, Hai-ming
|
|
2015
|
51 |
C |
p. 355-360
6 p.
|
artikel
|
| 24 |
Effect of high pressure on reduced sodium chloride surimi gels
|
Cando, Deysi
|
|
2015
|
51 |
C |
p. 176-187
12 p.
|
artikel
|
| 25 |
Effect of salts on the gelatinization process of Chinese yam (Dioscorea opposita) starch with digital image analysis method
|
Li, Qian
|
|
2015
|
51 |
C |
p. 468-475
8 p.
|
artikel
|
| 26 |
Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability
|
Sun, Chanchan
|
|
2015
|
51 |
C |
p. 512-518
7 p.
|
artikel
|
| 27 |
Exploring the interaction of naringenin with bovine beta-casein nanoparticles using spectroscopy
|
Moeiniafshari, Amir-Abbas
|
|
2015
|
51 |
C |
p. 1-6
6 p.
|
artikel
|
| 28 |
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
|
Marefati, Ali
|
|
2015
|
51 |
C |
p. 261-271
11 p.
|
artikel
|
| 29 |
Fabrication of protein nanoparticles and microparticles within water domains formed in surfactant–oil–water mixtures: Phase inversion temperature method
|
Saberi, Amir Hossein
|
|
2015
|
51 |
C |
p. 441-448
8 p.
|
artikel
|
| 30 |
Fundamentals of electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology
|
Ghorani, Behrouz
|
|
2015
|
51 |
C |
p. 227-240
14 p.
|
artikel
|
| 31 |
Heat treatment of calcium alginate films obtained by ultrasonic atomizing: Physicochemical characterization
|
Soazo, Marina
|
|
2015
|
51 |
C |
p. 193-199
7 p.
|
artikel
|
| 32 |
Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy
|
Grisel, Michel
|
|
2015
|
51 |
C |
p. 449-458
10 p.
|
artikel
|
| 33 |
Impact of low and high molecular weight oat beta-glucan on oxidative stress and antioxidant defense in spleen of rats with LPS induced enteritis
|
Błaszczyk, Katarzyna
|
|
2015
|
51 |
C |
p. 272-280
9 p.
|
artikel
|
| 34 |
Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts
|
Buamard, Natchaphol
|
|
2015
|
51 |
C |
p. 146-155
10 p.
|
artikel
|
| 35 |
Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties
|
Wang, Kun
|
|
2015
|
51 |
C |
p. 383-394
12 p.
|
artikel
|
| 36 |
Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions
|
Chang, Yaoguang
|
|
2015
|
51 |
C |
p. 252-260
9 p.
|
artikel
|
| 37 |
In vitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan
|
Marcano, Johanna
|
|
2015
|
51 |
C |
p. 16-22
7 p.
|
artikel
|
| 38 |
Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation
|
Geerkens, Christian Hubert
|
|
2015
|
51 |
C |
p. 241-251
11 p.
|
artikel
|
| 39 |
Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stability
|
Ifeduba, Ebenezer A.
|
|
2015
|
51 |
C |
p. 136-145
10 p.
|
artikel
|
| 40 |
Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylation
|
Einhorn-Stoll, U.
|
|
2015
|
51 |
C |
p. 338-345
8 p.
|
artikel
|
| 41 |
Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules
|
Zhang, Yating
|
|
2015
|
51 |
C |
p. 108-117
10 p.
|
artikel
|
| 42 |
Monitoring cake baking by studying different ingredient interactions: From a model system to a real system
|
Hesso, N.
|
|
2015
|
51 |
C |
p. 7-15
9 p.
|
artikel
|
| 43 |
Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid
|
Majzoobi, Mahsa
|
|
2015
|
51 |
C |
p. 375-382
8 p.
|
artikel
|
| 44 |
Physico-chemical and gel properties of agar from Gracilaria tenuistipitata from the lake of Songkhla, Thailand
|
Yarnpakdee, Suthasinee
|
|
2015
|
51 |
C |
p. 217-226
10 p.
|
artikel
|
| 45 |
Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate
|
Ji, Juan
|
|
2015
|
51 |
C |
p. 156-165
10 p.
|
artikel
|
| 46 |
Production of water soluble quercetin formulations by pressurized ethyl acetate-in-water emulsion technique using natural origin surfactants
|
Gonçalves, V.S.S.
|
|
2015
|
51 |
C |
p. 295-304
10 p.
|
artikel
|
| 47 |
Protection of heat-sensitive probiotic bacteria during spray-drying by sodium caseinate stabilized fat particles
|
Liu, Huan
|
|
2015
|
51 |
C |
p. 459-467
9 p.
|
artikel
|
| 48 |
Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract
|
Belščak-Cvitanović, Ana
|
|
2015
|
51 |
C |
p. 361-374
14 p.
|
artikel
|
| 49 |
Purifying sugar beet pectins from non-pectic components by means of metal precipitation
|
Guo, Xiaoming
|
|
2015
|
51 |
C |
p. 69-75
7 p.
|
artikel
|
| 50 |
Retention of esters by gellan and pectin solutions or their mixtures
|
Evageliou, Vasiliki
|
|
2015
|
51 |
C |
p. 54-59
6 p.
|
artikel
|
| 51 |
Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials
|
Rajabi, Hamid
|
|
2015
|
51 |
C |
p. 327-337
11 p.
|
artikel
|
| 52 |
Rheology of caseinate fractions in relation to their water holding capacity
|
de Kruif, C.G. (Kees)
|
|
2015
|
51 |
C |
p. 503-511
9 p.
|
artikel
|
| 53 |
Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory–gustatory cross-modal interactions
|
Scherf, Katharina Anne
|
|
2015
|
51 |
C |
p. 486-494
9 p.
|
artikel
|
| 54 |
Shear-induced morphological changes in associative and segregative phase-separated biopolymer systems
|
Thongkaew, Chutima
|
|
2015
|
51 |
C |
p. 414-423
10 p.
|
artikel
|
| 55 |
Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms
|
Andoyo, Robi
|
|
2015
|
51 |
C |
p. 118-128
11 p.
|
artikel
|
| 56 |
Tea polyphenols association to caseinate-stabilized oil–water interfaces
|
Sabouri, Somayeh
|
|
2015
|
51 |
C |
p. 95-100
6 p.
|
artikel
|
| 57 |
The effect of pH on the structure and phosphate mobility of casein micelles in aqueous solution
|
Gonzalez-Jordan, Alberto
|
|
2015
|
51 |
C |
p. 88-94
7 p.
|
artikel
|
| 58 |
Thermoplastic starch/talc bionanocomposites. Influence of particle morphology on final properties
|
Castillo, Luciana A.
|
|
2015
|
51 |
C |
p. 432-440
9 p.
|
artikel
|
| 59 |
Vinal gum, a galactomannan from Prosopis ruscifolia seeds: Physicochemical characterization
|
Busch, Verónica M.
|
|
2015
|
51 |
C |
p. 495-502
8 p.
|
artikel
|
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