| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant and antihypertensive properties of phenolic–protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis
|
Alu'datt, Muhammad H.
|
|
2016
|
56 |
C |
p. 84-92
|
artikel
|
| 2 |
Calendar
|
|
|
2016
|
56 |
C |
p. 453
|
artikel
|
| 3 |
Characterization of mucin – lipid droplet interactions: Influence on potential fate of fish oil-in-water emulsions under simulated gastrointestinal conditions
|
Chang, Yaoguang
|
|
2016
|
56 |
C |
p. 425-433
|
artikel
|
| 4 |
Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine
|
Vate, Naveen Kumar
|
|
2016
|
56 |
C |
p. 62-70
|
artikel
|
| 5 |
Contents: Graphical Abstracts
|
|
|
2016
|
56 |
C |
p. iii-xv
|
artikel
|
| 6 |
Controlled volatile release of structured emulsions based on phytosterols crystallization
|
Chen, Xiao-Wei
|
|
2016
|
56 |
C |
p. 170-179
|
artikel
|
| 7 |
Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties
|
Morante, Nelson
|
|
2016
|
56 |
C |
p. 383-395
|
artikel
|
| 8 |
Dissolution and swelling of soy protein isolate hydrogels in alkali
|
Mercadé-Prieto, Ruben
|
|
2016
|
56 |
C |
p. 285-291
|
artikel
|
| 9 |
Editorial Board
|
|
|
2016
|
56 |
C |
p. IFC
|
artikel
|
| 10 |
Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films
|
Pérez, L.M.
|
|
2016
|
56 |
C |
p. 352-359
|
artikel
|
| 11 |
Effect of egg yolk freezing on properties of mayonnaise
|
Huang, Liyan
|
|
2016
|
56 |
C |
p. 311-317
|
artikel
|
| 12 |
Effect of trisodium citrate on swelling property and structure of cationic starch thin film
|
Chang, Shing-Yun
|
|
2016
|
56 |
C |
p. 254-265
|
artikel
|
| 13 |
Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments
|
Kong, Wenjun
|
|
2016
|
56 |
C |
p. 20-28
|
artikel
|
| 14 |
From native malt to pure starch – Development and characterization of a purification procedure for modified starch
|
Rittenauer, M.
|
|
2016
|
56 |
C |
p. 50-57
|
artikel
|
| 15 |
Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures
|
Martin, Anneke H.
|
|
2016
|
56 |
C |
p. 236-244
|
artikel
|
| 16 |
Gel properties of SPI modified by enzymatic cross-linking during frozen storage
|
Chen, Zhenjia
|
|
2016
|
56 |
C |
p. 445-452
|
artikel
|
| 17 |
Improvement of properties of glycerol plasticized starch films by blending with a low ratio of polycaprolactone and/or polyethylene glycol
|
Ortega-Toro, Rodrigo
|
|
2016
|
56 |
C |
p. 9-19
|
artikel
|
| 18 |
Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
|
Schmidt, U.S.
|
|
2016
|
56 |
C |
p. 1-8
|
artikel
|
| 19 |
In silico physicochemical characterization and comparison of two intrinsically disordered phosphoproteins: β-casein and acidic PRP-1
|
Henriques, J.
|
|
2016
|
56 |
C |
p. 360-371
|
artikel
|
| 20 |
In situ study starch gelatinization under ultra-high hydrostatic pressure using synchrotron SAXS
|
Yang, Zhi
|
|
2016
|
56 |
C |
p. 58-61
|
artikel
|
| 21 |
Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions
|
Teo, Anges
|
|
2016
|
56 |
C |
p. 150-160
|
artikel
|
| 22 |
Ion exchange as post-fermentative process enhancer of viscosity of xanthan produced by Xanthomonas arboricola pv pruni
|
Klaic, Paula Michele Abentroth
|
|
2016
|
56 |
C |
p. 118-126
|
artikel
|
| 23 |
Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants
|
Tongnuanchan, Phakawat
|
|
2016
|
56 |
C |
p. 93-107
|
artikel
|
| 24 |
Mesquite seed gum and palm fruit oil emulsion edible films: Influence of oil content and sonication
|
Rodrigues, Delane C.
|
|
2016
|
56 |
C |
p. 227-235
|
artikel
|
| 25 |
Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions
|
Liu, Liya
|
|
2016
|
56 |
C |
p. 303-310
|
artikel
|
| 26 |
Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins
|
Bhushani, J. Anu
|
|
2016
|
56 |
C |
p. 372-382
|
artikel
|
| 27 |
Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
|
Vasile, Franco Emanuel
|
|
2016
|
56 |
C |
p. 245-253
|
artikel
|
| 28 |
Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
|
Tamnak, Sahar
|
|
2016
|
56 |
C |
p. 405-416
|
artikel
|
| 29 |
Polypeptide composition and functional properties of African yam bean seed (Sphenostylis stenocarpa) albumin, globulin and protein concentrate
|
Ajibola, Comfort F.
|
|
2016
|
56 |
C |
p. 189-200
|
artikel
|
| 30 |
Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan
|
Russ, Natalie
|
|
2016
|
56 |
C |
p. 180-188
|
artikel
|
| 31 |
Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization
|
Ashwar, Bilal Ahmad
|
|
2016
|
56 |
C |
p. 108-117
|
artikel
|
| 32 |
Properties of partially denatured whey protein products 2: Solution flow properties
|
Zhang, Zhuo
|
|
2016
|
56 |
C |
p. 218-226
|
artikel
|
| 33 |
Relation between gel stiffness and water holding for coarse and fine-stranded protein gels
|
Urbonaite, V.
|
|
2016
|
56 |
C |
p. 334-343
|
artikel
|
| 34 |
Release of coumarin incorporated into chitosan-gelatin irradiated films
|
Benbettaïeb, Nasreddine
|
|
2016
|
56 |
C |
p. 266-276
|
artikel
|
| 35 |
Rheological properties of dispersions of enzymatically cross-linked apo-α-lactalbumin
|
Saricay, Yunus
|
|
2016
|
56 |
C |
p. 344-351
|
artikel
|
| 36 |
Simple and efficient hydrolysis procedure for full utilization of the seaweed Mastocarpus stellatus to produce antioxidant films
|
Alemán, A.
|
|
2016
|
56 |
C |
p. 277-284
|
artikel
|
| 37 |
Soluble starch formulated nanocomposite increases water solubility and stability of curcumin
|
Li, Jinglei
|
|
2016
|
56 |
C |
p. 41-49
|
artikel
|
| 38 |
Solution characteristics and thermorheology of Prosopis africana seed polysaccharide
|
Nwokocha, Louis M.
|
|
2016
|
56 |
C |
p. 201-206
|
artikel
|
| 39 |
Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene
|
Liu, Fu
|
|
2016
|
56 |
C |
p. 434-444
|
artikel
|
| 40 |
Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components
|
van Leusden, P.
|
|
2016
|
56 |
C |
p. 318-324
|
artikel
|
| 41 |
Structural characterization of solid lipoproteic colloid gels by ultra-small-angle X-ray scattering and the relation with sodium release
|
Kuo, Wan-Yuan
|
|
2016
|
56 |
C |
p. 325-333
|
artikel
|
| 42 |
Structure characterization of exopolysaccharides from Lactobacillus casei LC2W from skim milk
|
Ai, Lianzhong
|
|
2016
|
56 |
C |
p. 134-143
|
artikel
|
| 43 |
Structure of self-assembled native soy globulin in aqueous solution as a function of the concentration and the pH
|
Chen, Nannan
|
|
2016
|
56 |
C |
p. 417-424
|
artikel
|
| 44 |
Sugar and polyol solutions as effective solvent for biopolymers
|
van der Sman, R.G.M.
|
|
2016
|
56 |
C |
p. 144-149
|
artikel
|
| 45 |
Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion
|
Feng, Yiming
|
|
2016
|
56 |
C |
p. 292-302
|
artikel
|
| 46 |
Tara gum edible film incorporated with oleic acid
|
Ma, Qianyun
|
|
2016
|
56 |
C |
p. 127-133
|
artikel
|
| 47 |
Thermal aggregation of whey proteins under shear stress
|
Wolz, Magdalena
|
|
2016
|
56 |
C |
p. 396-404
|
artikel
|
| 48 |
The selective complex behavior between soybean whey proteins and ι-carrageenan and isolation of the major proteins of the soybean whey
|
Li, Xingfei
|
|
2016
|
56 |
C |
p. 207-217
|
artikel
|
| 49 |
Tweaking the mechanical and structural properties of colloidal chitosans by sonication
|
Gomes, Laidson P.
|
|
2016
|
56 |
C |
p. 29-40
|
artikel
|
| 50 |
Ultrasound-assisted encapsulation of annatto seed oil: Whey protein isolate versus modified starch
|
Silva, Eric Keven
|
|
2016
|
56 |
C |
p. 71-83
|
artikel
|
| 51 |
Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions
|
Murray, Brent S.
|
|
2016
|
56 |
C |
p. 161-169
|
artikel
|
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