| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions
|
Borreani, Jennifer
|
|
2016
|
57 |
C |
p. 169-177
9 p.
|
artikel
|
| 2 |
A fast and efficient approach to prepare starch nanocrystals from normal corn starch
|
Mohammad Amini, Asad
|
|
2016
|
57 |
C |
p. 132-138
7 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2016
|
57 |
C |
p. 312-
1 p.
|
artikel
|
| 4 |
Characterization of silver carp (Hypophthalmichthys molitrix) myosin protein glycated with konjac oligo-glucomannan
|
Liu, Jianhua
|
|
2016
|
57 |
C |
p. 114-121
8 p.
|
artikel
|
| 5 |
Chemical and rheological properties of polysaccharides from fruit body of Auricularia auricular-judae
|
Bao, Honghui
|
|
2016
|
57 |
C |
p. 30-37
8 p.
|
artikel
|
| 6 |
Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca2+ mediated gelation
|
Soukoulis, Christos
|
|
2016
|
57 |
C |
p. 301-310
10 p.
|
artikel
|
| 7 |
Chitosan/sulfobutylether-β-cyclodextrin nanoparticles as a potential approach for tea polyphenol encapsulation
|
Liu, Fei
|
|
2016
|
57 |
C |
p. 291-300
10 p.
|
artikel
|
| 8 |
Comparative studies of konjac flours extracted from Amorphophallus guripingensis and Amorphophallus rivirei: Based on chemical analysis and rheology
|
Huang, Qing
|
|
2016
|
57 |
C |
p. 209-216
8 p.
|
artikel
|
| 9 |
Contents: Graphical Abstracts
|
|
|
2016
|
57 |
C |
p. iii-xi
nvt p.
|
artikel
|
| 10 |
Cornelis Gijsbertus (Kees) de Kruif, 1943–2016
|
Huppertz, Thom
|
|
2016
|
57 |
C |
p. 311-
1 p.
|
artikel
|
| 11 |
Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water
|
Lambrecht, Marlies A.
|
|
2016
|
57 |
C |
p. 122-131
10 p.
|
artikel
|
| 12 |
Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse
|
Zhang, Tianxue
|
|
2016
|
57 |
C |
p. 38-45
8 p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
2016
|
57 |
C |
p. IFC-
1 p.
|
artikel
|
| 14 |
Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch
|
Liu, Cheng-mei
|
|
2016
|
57 |
C |
p. 55-61
7 p.
|
artikel
|
| 15 |
Effect of heat-moisture and acid treatment on physicochemical, pasting, thermal and morphological properties of Horse Chestnut (Aesculus indica) starch
|
Rafiq, Syed Insha
|
|
2016
|
57 |
C |
p. 103-113
11 p.
|
artikel
|
| 16 |
Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment
|
Sarkar, Anwesha
|
|
2016
|
57 |
C |
p. 160-168
9 p.
|
artikel
|
| 17 |
Emulsion templated microencapsulation of dandelion (Taraxacum officinale L.) polyphenols and β-carotene by ionotropic gelation of alginate and pectin
|
Belščak-Cvitanović, Ana
|
|
2016
|
57 |
C |
p. 139-152
14 p.
|
artikel
|
| 18 |
Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products
|
Lacou, Lélia
|
|
2016
|
57 |
C |
p. 187-199
13 p.
|
artikel
|
| 19 |
Gelatin nanofibers: Analysis of triple helix dissociation temperature and cold-water-solubility
|
Steyaert, Iline
|
|
2016
|
57 |
C |
p. 200-208
9 p.
|
artikel
|
| 20 |
Glutaraldehyde induced cross-linking of oppositely charged oil-in-water emulsions
|
Maier, Christiane
|
|
2016
|
57 |
C |
p. 221-228
8 p.
|
artikel
|
| 21 |
Glycerol and tannic acid as applied in the preparation of milk proteins – CMC complex coavervates for flavour encapsulation
|
Koupantsis, T.
|
|
2016
|
57 |
C |
p. 62-71
10 p.
|
artikel
|
| 22 |
Identification of critical concentrations determining foam ability and stability of β-lactoglobulin
|
Lech, Frederik J.
|
|
2016
|
57 |
C |
p. 46-54
9 p.
|
artikel
|
| 23 |
Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels
|
Zhuang, Xinbo
|
|
2016
|
57 |
C |
p. 253-261
9 p.
|
artikel
|
| 24 |
Low density lipoprotein/pectin complex nanogels as potential oral delivery vehicles for curcumin
|
Zhou, Mingyong
|
|
2016
|
57 |
C |
p. 20-29
10 p.
|
artikel
|
| 25 |
Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions
|
Otoni, Caio G.
|
|
2016
|
57 |
C |
p. 72-79
8 p.
|
artikel
|
| 26 |
Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation
|
Dombrowski, Jannika
|
|
2016
|
57 |
C |
p. 92-102
11 p.
|
artikel
|
| 27 |
New insights into the functionality of protein to the emulsifying properties of sugar beet pectin
|
Chen, Hao
|
|
2016
|
57 |
C |
p. 262-270
9 p.
|
artikel
|
| 28 |
On the efficiency of oleic acid as plasticizer of chitosan/clay nanocomposites and its role on thermo-mechanical, barrier and antimicrobial properties – Comparison with glycerol
|
Vlacha, Maria
|
|
2016
|
57 |
C |
p. 10-19
10 p.
|
artikel
|
| 29 |
Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin
|
Tan, Chen
|
|
2016
|
57 |
C |
p. 236-245
10 p.
|
artikel
|
| 30 |
Potato protein based nanovehicles for health promoting hydrophobic bioactives in clear beverages
|
David, Shlomit
|
|
2016
|
57 |
C |
p. 229-235
7 p.
|
artikel
|
| 31 |
Properties of film-forming dispersions and films based on chitosan containing basil or thyme essential oil
|
Perdones, Ángela
|
|
2016
|
57 |
C |
p. 271-279
9 p.
|
artikel
|
| 32 |
Propylene glycol alginate (PGA) gelled foams: A systematic study of surface activity and gelling properties as a function of degree of esterification
|
Nilsen-Nygaard, Julie
|
|
2016
|
57 |
C |
p. 80-91
12 p.
|
artikel
|
| 33 |
Spontaneous co-assembly of lactoferrin and β-lactoglobulin as a promising biocarrier for vitamin B9
|
Chapeau, Anne-Laure
|
|
2016
|
57 |
C |
p. 280-290
11 p.
|
artikel
|
| 34 |
Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels
|
Wang, Pengjie
|
|
2016
|
57 |
C |
p. 217-220
4 p.
|
artikel
|
| 35 |
Structure–prebiotic properties relationship for α-D-glucan from Leuconostoc citreum SK24.002
|
Miao, Ming
|
|
2016
|
57 |
C |
p. 246-252
7 p.
|
artikel
|
| 36 |
Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein
|
Hao, Yuehui
|
|
2016
|
57 |
C |
p. 153-159
7 p.
|
artikel
|
| 37 |
The effect of isolation method on properties of parota (Enterolobium cyclocarpum) starch
|
Estrada-León, R.J.
|
|
2016
|
57 |
C |
p. 1-9
9 p.
|
artikel
|
| 38 |
Vegetable nanocellulose in food science: A review
|
Gómez H., C.
|
|
2016
|
57 |
C |
p. 178-186
9 p.
|
artikel
|
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