| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A critical review on production and industrial applications of beta-glucans
|
Zhu, Fengmei
|
|
2016
|
52 |
C |
p. 275-288
14 p.
|
artikel
|
| 2 |
Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation
|
Wei, Benxi
|
|
2016
|
52 |
C |
p. 29-37
9 p.
|
artikel
|
| 3 |
Biopolymer/candelilla wax emulsion films as carriers of ascorbic acid – A comparative study
|
Kowalczyk, Dariusz
|
|
2016
|
52 |
C |
p. 543-553
11 p.
|
artikel
|
| 4 |
Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids
|
Tan, Chen
|
|
2016
|
52 |
C |
p. 774-784
11 p.
|
artikel
|
| 5 |
Buckling and collapse during drying of a single aqueous dispersion of casein micelle droplet
|
Sadek, Céline
|
|
2016
|
52 |
C |
p. 161-166
6 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2016
|
52 |
C |
p. 1003-
1 p.
|
artikel
|
| 7 |
Characterization and antimicrobial effect of starch-based edible coating suspensions
|
Sánchez-Ortega, Irais
|
|
2016
|
52 |
C |
p. 906-913
8 p.
|
artikel
|
| 8 |
Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution
|
Mohammadian, Mehdi
|
|
2016
|
52 |
C |
p. 221-230
10 p.
|
artikel
|
| 9 |
Characterization of fish oil in water emulsion produced by layer by layer deposition of soy β-conglycinin and high methoxyl pectin
|
Xiang, Ning
|
|
2016
|
52 |
C |
p. 678-689
12 p.
|
artikel
|
| 10 |
Characterizations of high purity starches isolated from five different jackfruit cultivars
|
Zhang, Yanjun
|
|
2016
|
52 |
C |
p. 785-794
10 p.
|
artikel
|
| 11 |
Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films
|
Lorevice, Marcos Vinicius
|
|
2016
|
52 |
C |
p. 732-740
9 p.
|
artikel
|
| 12 |
Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions
|
Bellesi, Fernando A.
|
|
2016
|
52 |
C |
p. 47-56
10 p.
|
artikel
|
| 13 |
Comparative structure of starches from high-amylose maize inbred lines and their hybrids
|
Lin, Lingshang
|
|
2016
|
52 |
C |
p. 19-28
10 p.
|
artikel
|
| 14 |
Comparison of self-aggregated chitosan particles prepared with and without ultrasonication pretreatment as Pickering emulsifier
|
Ho, Kiang Wei
|
|
2016
|
52 |
C |
p. 827-837
11 p.
|
artikel
|
| 15 |
Competitive adsorption and displacement of anionic polysaccharides (fucoidan and gum arabic) on the surface of protein-coated lipid droplets
|
Chang, Yaoguang
|
|
2016
|
52 |
C |
p. 820-826
7 p.
|
artikel
|
| 16 |
Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films
|
Soukoulis, Christos
|
|
2016
|
52 |
C |
p. 876-887
12 p.
|
artikel
|
| 17 |
Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds
|
Anvari, Mohammad
|
|
2016
|
52 |
C |
p. 766-773
8 p.
|
artikel
|
| 18 |
Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties
|
Liu, Jun
|
|
2016
|
52 |
C |
p. 963-971
9 p.
|
artikel
|
| 19 |
Contents: Graphical Abstracts
|
|
|
2016
|
52 |
C |
p. iii-xxviii
nvt p.
|
artikel
|
| 20 |
Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers
|
Wan, Zhi-Li
|
|
2016
|
52 |
C |
p. 317-328
12 p.
|
artikel
|
| 21 |
Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach
|
Shi, Wei-Jian
|
|
2016
|
52 |
C |
p. 253-264
12 p.
|
artikel
|
| 22 |
Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate
|
Panyoyai, Naksit
|
|
2016
|
52 |
C |
p. 811-819
9 p.
|
artikel
|
| 23 |
Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties
|
Devezeaux de Lavergne, Marine
|
|
2016
|
52 |
C |
p. 648-660
13 p.
|
artikel
|
| 24 |
Editorial Board
|
|
|
2016
|
52 |
C |
p. IFC-
1 p.
|
artikel
|
| 25 |
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches
|
Villas-Boas, Flávia
|
|
2016
|
52 |
C |
p. 795-803
9 p.
|
artikel
|
| 26 |
Effect of different dielectric drying methods on the physic-chemical properties of a starch–water model system
|
Jiang, Hao
|
|
2016
|
52 |
C |
p. 192-200
9 p.
|
artikel
|
| 27 |
Effect of different drying methods on the structure and digestibility of short chain amylose crystals
|
Zeng, Feng
|
|
2016
|
52 |
C |
p. 721-731
11 p.
|
artikel
|
| 28 |
Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch
|
Chandanasree, D.
|
|
2016
|
52 |
C |
p. 175-182
8 p.
|
artikel
|
| 29 |
Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour
|
Ahmed, Jasim
|
|
2016
|
52 |
C |
p. 888-895
8 p.
|
artikel
|
| 30 |
Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate
|
Pan, Hongyang
|
|
2016
|
52 |
C |
p. 393-402
10 p.
|
artikel
|
| 31 |
Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration
|
Kim, Min Jung
|
|
2016
|
52 |
C |
p. 343-349
7 p.
|
artikel
|
| 32 |
Effects of food consistency on perceived intensity and eating behavior using soft gels with varying aroma inhomogeneity
|
Funami, Takahiro
|
|
2016
|
52 |
C |
p. 896-905
10 p.
|
artikel
|
| 33 |
Effects of heat treatment on the emulsifying properties of pea proteins
|
Peng, Weiwei
|
|
2016
|
52 |
C |
p. 301-310
10 p.
|
artikel
|
| 34 |
Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins
|
Chen, Shulin
|
|
2016
|
52 |
C |
p. 573-580
8 p.
|
artikel
|
| 35 |
Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate
|
Hu, Hong-yan
|
|
2016
|
52 |
C |
p. 38-46
9 p.
|
artikel
|
| 36 |
Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream
|
Long, Zhao
|
|
2016
|
52 |
C |
p. 11-18
8 p.
|
artikel
|
| 37 |
Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins
|
Guo, Xiaoming
|
|
2016
|
52 |
C |
p. 431-437
7 p.
|
artikel
|
| 38 |
Emulsifying properties of basil seed gum: Effect of pH and ionic strength
|
Hosseini-Parvar, Seyed H.
|
|
2016
|
52 |
C |
p. 838-847
10 p.
|
artikel
|
| 39 |
Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals
|
Xiang, Zhouyang
|
|
2016
|
52 |
C |
p. 423-430
8 p.
|
artikel
|
| 40 |
Evaluation of rheological behavior of starch nanocrystals by acid hydrolysis and starch nanoparticles by self-assembly: A comparative study
|
Jiang, Suisui
|
|
2016
|
52 |
C |
p. 914-922
9 p.
|
artikel
|
| 41 |
Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods
|
Liu, Kun
|
|
2016
|
52 |
C |
p. 403-414
12 p.
|
artikel
|
| 42 |
Exploring the frontiers of colloidal behaviour where polymers and particles meet
|
Dickinson, Eric
|
|
2016
|
52 |
C |
p. 497-509
13 p.
|
artikel
|
| 43 |
Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis
|
Ye, Aiqian
|
|
2016
|
52 |
C |
p. 478-486
9 p.
|
artikel
|
| 44 |
Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase
|
Wu, Xiaoli
|
|
2016
|
52 |
C |
p. 942-951
10 p.
|
artikel
|
| 45 |
Impact of γ-irradiation on structure, physicochemical properties, and applications of starch
|
Zhu, Fan
|
|
2016
|
52 |
C |
p. 201-212
12 p.
|
artikel
|
| 46 |
Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins
|
Espinal-Ruiz, Mauricio
|
|
2016
|
52 |
C |
p. 329-342
14 p.
|
artikel
|
| 47 |
Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches
|
Waterschoot, Jasmien
|
|
2016
|
52 |
C |
p. 69-77
9 p.
|
artikel
|
| 48 |
Impact of the structure of polyunsaturated soy phospholipids on the structural parameters and functionality of their complexes with covalent conjugates combining sodium caseinate with maltodextrins
|
Semenova, M.G.
|
|
2016
|
52 |
C |
p. 144-160
17 p.
|
artikel
|
| 49 |
Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate
|
Salvia-Trujillo, Laura
|
|
2016
|
52 |
C |
p. 690-698
9 p.
|
artikel
|
| 50 |
Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions
|
Majeed, Hamid
|
|
2016
|
52 |
C |
p. 415-422
8 p.
|
artikel
|
| 51 |
Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels
|
Oliver, Laura
|
|
2016
|
52 |
C |
p. 116-125
10 p.
|
artikel
|
| 52 |
Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions
|
Liu, Fuguo
|
|
2016
|
52 |
C |
p. 661-669
9 p.
|
artikel
|
| 53 |
Interactions in protein mixtures. Part II: A virial approach to predict phase behavior
|
Ersch, Carsten
|
|
2016
|
52 |
C |
p. 991-1002
12 p.
|
artikel
|
| 54 |
Interactions in protein mixtures. Part I: Second virial coefficients from osmometry
|
Ersch, Carsten
|
|
2016
|
52 |
C |
p. 982-990
9 p.
|
artikel
|
| 55 |
Interactions of pectins with cellulose during its synthesis in the absence of calcium
|
Lin, Dehui
|
|
2016
|
52 |
C |
p. 57-68
12 p.
|
artikel
|
| 56 |
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition
|
Pinheiro, Ana C.
|
|
2016
|
52 |
C |
p. 460-467
8 p.
|
artikel
|
| 57 |
In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles
|
Bokkhim, Huma
|
|
2016
|
52 |
C |
p. 231-242
12 p.
|
artikel
|
| 58 |
Isolation, preliminary structural characterization and hypolipidemic effect of polysaccharide fractions from Fortunella margarita (Lour.) Swingle
|
Zeng, Hongliang
|
|
2016
|
52 |
C |
p. 126-136
11 p.
|
artikel
|
| 59 |
Kenaf (Hibiscus cannabinus L.) seed oil-in-water Pickering nanoemulsions stabilised by mixture of sodium caseinate, Tween 20 and β-cyclodextrin
|
Cheong, Ai Mun
|
|
2016
|
52 |
C |
p. 934-941
8 p.
|
artikel
|
| 60 |
Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils
|
Guerra-Rosas, María Inés
|
|
2016
|
52 |
C |
p. 438-446
9 p.
|
artikel
|
| 61 |
Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions
|
Pan, Kang
|
|
2016
|
52 |
C |
p. 600-606
7 p.
|
artikel
|
| 62 |
Microstructure and long-term stability of spray dried emulsions with ultra-high oil content
|
Sarkar, Anwesha
|
|
2016
|
52 |
C |
p. 857-867
11 p.
|
artikel
|
| 63 |
Molecular interactions, characterization and antimicrobial activity of curcumin–chitosan blend films
|
Liu, Yujia
|
|
2016
|
52 |
C |
p. 564-572
9 p.
|
artikel
|
| 64 |
Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects
|
Kohyama, Kaoru
|
|
2016
|
52 |
C |
p. 243-252
10 p.
|
artikel
|
| 65 |
New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods
|
Degrand, Laure
|
|
2016
|
52 |
C |
p. 848-856
9 p.
|
artikel
|
| 66 |
New studies on basil (Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization
|
Naji-Tabasi, Sara
|
|
2016
|
52 |
C |
p. 350-358
9 p.
|
artikel
|
| 67 |
Novel active packaging based on films of chitosan and chitosan/quinoa protein printed with chitosan-tripolyphosphate-thymol nanoparticles via thermal ink-jet printing
|
Caro, Nelson
|
|
2016
|
52 |
C |
p. 520-532
13 p.
|
artikel
|
| 68 |
Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage
|
Temenouga, V.
|
|
2016
|
52 |
C |
p. 972-981
10 p.
|
artikel
|
| 69 |
Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study
|
Niu, Fuge
|
|
2016
|
52 |
C |
p. 607-614
8 p.
|
artikel
|
| 70 |
Phase separation and composition of coacervates of lactoferrin and caseins
|
Anema, Skelte G.
|
|
2016
|
52 |
C |
p. 670-677
8 p.
|
artikel
|
| 71 |
Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil
|
Ma, Qiumin
|
|
2016
|
52 |
C |
p. 533-542
10 p.
|
artikel
|
| 72 |
Physicochemical and emulsion properties of edible protein concentrate from coconut (Cocos nucifera L.) processing by-products and the influence of heat treatment
|
Thaiphanit, Somruedee
|
|
2016
|
52 |
C |
p. 756-765
10 p.
|
artikel
|
| 73 |
Physicochemical properties of β-carotene bilayer emulsions coated by milk proteins and chitosan–EGCG conjugates
|
Wei, Zihao
|
|
2016
|
52 |
C |
p. 590-599
10 p.
|
artikel
|
| 74 |
Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates
|
Timilsena, Yakindra Prasad
|
|
2016
|
52 |
C |
p. 554-563
10 p.
|
artikel
|
| 75 |
Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation
|
Shah, Bakht Ramin
|
|
2016
|
52 |
C |
p. 369-377
9 p.
|
artikel
|
| 76 |
Properties of partially denatured whey protein products: Formation and characterisation of structure
|
Zhang, Zhuo
|
|
2016
|
52 |
C |
p. 95-105
11 p.
|
artikel
|
| 77 |
Proteomic profiling of the coagulation of milk proteins induced by glucono-delta-lactone
|
Chen, Ying-Ching
|
|
2016
|
52 |
C |
p. 137-143
7 p.
|
artikel
|
| 78 |
Rapid isolation of high purity pepsin-soluble type I collagen from scales of red drum fish (Sciaenops ocellatus)
|
Chen, Sijin
|
|
2016
|
52 |
C |
p. 468-477
10 p.
|
artikel
|
| 79 |
Relating water holding of ovalbumin gels to aggregate structure
|
Nieuwland, Maaike
|
|
2016
|
52 |
C |
p. 87-94
8 p.
|
artikel
|
| 80 |
Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme
|
Li, Wenwen
|
|
2016
|
52 |
C |
p. 868-875
8 p.
|
artikel
|
| 81 |
Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches
|
Lin, Lingshang
|
|
2016
|
52 |
C |
p. 359-368
10 p.
|
artikel
|
| 82 |
Rheological and emulsifying properties of a gel-like exopolysaccharide produced by Pseudomonas stutzeri AS22
|
Maalej, Hana
|
|
2016
|
52 |
C |
p. 634-647
14 p.
|
artikel
|
| 83 |
Rheological behavior and microstructure of release-controlled hydrogels based on xanthan gum crosslinked with sodium trimetaphosphate
|
Tao, Yongzhen
|
|
2016
|
52 |
C |
p. 923-933
11 p.
|
artikel
|
| 84 |
Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
|
Wang, Yanchao
|
|
2016
|
52 |
C |
p. 510-519
10 p.
|
artikel
|
| 85 |
Sodium alginate decreases the permeability of intestinal mucus
|
Mackie, Alan R.
|
|
2016
|
52 |
C |
p. 749-755
7 p.
|
artikel
|
| 86 |
S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514
|
Zhang, Yun
|
|
2016
|
52 |
C |
p. 804-810
7 p.
|
artikel
|
| 87 |
Spontaneous gelation of wheat gluten proteins in a food grade solvent
|
Dahesh, Mohsen
|
|
2016
|
52 |
C |
p. 1-10
10 p.
|
artikel
|
| 88 |
Spruce galactoglucomannans in rapeseed oil-in-water emulsions: Efficient stabilization performance and structural partitioning
|
Mikkonen, Kirsi S.
|
|
2016
|
52 |
C |
p. 615-624
10 p.
|
artikel
|
| 89 |
Stability properties of different fenugreek galactomannans in emulsions prepared by high-shear and ultrasonic method
|
Kaltsa, O.
|
|
2016
|
52 |
C |
p. 487-496
10 p.
|
artikel
|
| 90 |
Stabilizing emulsions using high-pressure-treated corn starch
|
Villamonte, Gina
|
|
2016
|
52 |
C |
p. 581-589
9 p.
|
artikel
|
| 91 |
Structure-gelation research on gallate analogs and xyloglucan by rheology, thermal analysis and NMR
|
Yan, Youyu
|
|
2016
|
52 |
C |
p. 447-459
13 p.
|
artikel
|
| 92 |
Structure, properties, and applications of aroid starch
|
Zhu, Fan
|
|
2016
|
52 |
C |
p. 378-392
15 p.
|
artikel
|
| 93 |
Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein
|
Hu, Ying
|
|
2016
|
52 |
C |
p. 213-220
8 p.
|
artikel
|
| 94 |
Tailoring flow behavior and texture of water based cocoa suspensions
|
Wollgarten, Susanne
|
|
2016
|
52 |
C |
p. 167-174
8 p.
|
artikel
|
| 95 |
Temperature is key to yield and stability of BSA stabilized microbubbles
|
Rovers, Tijs A.M.
|
|
2016
|
52 |
C |
p. 106-115
10 p.
|
artikel
|
| 96 |
Texture design based on chemical-physics knowledge of dairy neutral desserts: Instrumental and sensory characterizations
|
Matignon, A.
|
|
2016
|
52 |
C |
p. 289-300
12 p.
|
artikel
|
| 97 |
The effect of chemical treatment on the In vitro hypoglycemic properties of rice bran insoluble dietary fiber
|
Qi, Jing
|
|
2016
|
52 |
C |
p. 699-706
8 p.
|
artikel
|
| 98 |
The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation
|
Munialo, Claire Darizu
|
|
2016
|
52 |
C |
p. 707-720
14 p.
|
artikel
|
| 99 |
The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream
|
Javidi, Fatemeh
|
|
2016
|
52 |
C |
p. 625-633
9 p.
|
artikel
|
| 100 |
Ultra high pressure homogenization effect on the proteins in soy flour
|
Liu, Hsiao-Hui
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