| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A combined rheology and time domain NMR approach for determining water distributions in protein blends
|
Dekkers, Birgit L.
|
|
2016
|
60 |
C |
p. 525-532
8 p.
|
artikel
|
| 2 |
A feasibility study on the application of a laccase-mediator system in stirred yoghurt at the pilot scale
|
Mokoonlall, Aryama
|
|
2016
|
60 |
C |
p. 119-127
9 p.
|
artikel
|
| 3 |
Aggregation and gelation properties of preheated whey protein and pectin mixtures at pH 1.0–4.0
|
Li, Kangkang
|
|
2016
|
60 |
C |
p. 11-20
10 p.
|
artikel
|
| 4 |
Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch.
|
Sukhija, Sakshi
|
|
2016
|
60 |
C |
p. 128-137
10 p.
|
artikel
|
| 5 |
Biophysical basis of taste modulation by viscous solutions in humans
|
Aubert, Béatrice
|
|
2016
|
60 |
C |
p. 494-499
6 p.
|
artikel
|
| 6 |
Bitter vetch (Vicia ervilia) seed protein concentrate as possible source for production of bilayered films and biodegradable containers
|
Arabestani, Akram
|
|
2016
|
60 |
C |
p. 232-242
11 p.
|
artikel
|
| 7 |
Calendar
|
|
|
2016
|
60 |
C |
p. 641-
1 p.
|
artikel
|
| 8 |
Characterization of films based on enzymatically modified chitosan derivatives with phenol compounds
|
Aljawish, Abdulhadi
|
|
2016
|
60 |
C |
p. 551-558
8 p.
|
artikel
|
| 9 |
Colloidal properties of casein micelles suspensions as a function of pH during concentration by osmotic stressing
|
Zhao, Zhengtao
|
|
2016
|
60 |
C |
p. 445-452
8 p.
|
artikel
|
| 10 |
Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour
|
Daudt, R.M.
|
|
2016
|
60 |
C |
p. 279-287
9 p.
|
artikel
|
| 11 |
Contents: Graphical Abstracts
|
|
|
2016
|
60 |
C |
p. iii-xx
nvt p.
|
artikel
|
| 12 |
Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
|
López de Dicastillo, Carol
|
|
2016
|
60 |
C |
p. 335-344
10 p.
|
artikel
|
| 13 |
Crystallization and structural relaxation times in structural strength analysis of amorphous sugar/whey protein systems
|
Fan, Fanghui
|
|
2016
|
60 |
C |
p. 85-97
13 p.
|
artikel
|
| 14 |
Deformation and fracture behavior of physical gelatin gel systems
|
Czerner, Marina
|
|
2016
|
60 |
C |
p. 299-307
9 p.
|
artikel
|
| 15 |
Development and evaluation of a novel alginate-based in situ gelling system to modulate the release of anthocyanins
|
Celli, Giovana Bonat
|
|
2016
|
60 |
C |
p. 500-508
9 p.
|
artikel
|
| 16 |
Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films
|
Boyacı, Derya
|
|
2016
|
60 |
C |
p. 170-178
9 p.
|
artikel
|
| 17 |
Development of glucomannan-chitosan interpenetrating hydrocolloid networks (IHNs) as a potential tool for creating satiating ingredients
|
Lopez-Rubio, Amparo
|
|
2016
|
60 |
C |
p. 533-542
10 p.
|
artikel
|
| 18 |
Development of tyrosinase-aided crosslinking procedure for stabilizing protein nanoparticles
|
Xu, Ruoyang
|
|
2016
|
60 |
C |
p. 324-334
11 p.
|
artikel
|
| 19 |
Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid
|
Anvari, Mohammad
|
|
2016
|
60 |
C |
p. 516-524
9 p.
|
artikel
|
| 20 |
Editorial Board
|
|
|
2016
|
60 |
C |
p. IFC-
1 p.
|
artikel
|
| 21 |
Effect of agave fructans on bulk and surface properties of sodium caseinate in aqueous media
|
Sosa-Herrera, María Guadalupe
|
|
2016
|
60 |
C |
p. 199-205
7 p.
|
artikel
|
| 22 |
Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates
|
Xu, Yuting
|
|
2016
|
60 |
C |
p. 59-66
8 p.
|
artikel
|
| 23 |
Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese
|
Felix da Silva, Denise
|
|
2016
|
60 |
C |
p. 308-316
9 p.
|
artikel
|
| 24 |
Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels
|
Moreno, Helena M.
|
|
2016
|
60 |
C |
p. 437-444
8 p.
|
artikel
|
| 25 |
Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods
|
Liu, Kun
|
|
2016
|
60 |
C |
p. 186-198
13 p.
|
artikel
|
| 26 |
Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids
|
Cervantes-Paz, Braulio
|
|
2016
|
60 |
C |
p. 580-588
9 p.
|
artikel
|
| 27 |
Effect of processing time, temperature and alkali concentration on yield extraction, structure and gelling properties of corn fiber arabinoxylans
|
Ayala-Soto, Fabiola E.
|
|
2016
|
60 |
C |
p. 21-28
8 p.
|
artikel
|
| 28 |
Effect of starch source on gel properties of kappa-carrageenan-starch dispersions
|
Lin, Jheng-Hua
|
|
2016
|
60 |
C |
p. 509-515
7 p.
|
artikel
|
| 29 |
Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility
|
Li, Jinglei
|
|
2016
|
60 |
C |
p. 138-147
10 p.
|
artikel
|
| 30 |
Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions
|
Thaiphanit, Somruedee
|
|
2016
|
60 |
C |
p. 252-264
13 p.
|
artikel
|
| 31 |
Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles
|
Mwangi, William Wachira
|
|
2016
|
60 |
C |
p. 543-550
8 p.
|
artikel
|
| 32 |
Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin
|
Peng, Xiao-yan
|
|
2016
|
60 |
C |
p. 161-169
9 p.
|
artikel
|
| 33 |
Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions
|
Cheng, Jinju
|
|
2016
|
60 |
C |
p. 425-436
12 p.
|
artikel
|
| 34 |
Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate
|
Xiong, Zhouyi
|
|
2016
|
60 |
C |
p. 29-37
9 p.
|
artikel
|
| 35 |
Formation and pH-stability of whey protein fibrils in the presence of lecithin
|
Mantovani, Raphaela Araujo
|
|
2016
|
60 |
C |
p. 288-298
11 p.
|
artikel
|
| 36 |
Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates
|
Rezaei, Atefe
|
|
2016
|
60 |
C |
p. 461-469
9 p.
|
artikel
|
| 37 |
Imaging the phase of starch–gelatin blends by confocal Raman microscopy
|
Liu, Xingxun
|
|
2016
|
60 |
C |
p. 7-10
4 p.
|
artikel
|
| 38 |
Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film
|
Xiao, Jingdong
|
|
2016
|
60 |
C |
p. 243-251
9 p.
|
artikel
|
| 39 |
Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
|
Li, Weiwei
|
|
2016
|
60 |
C |
p. 453-460
8 p.
|
artikel
|
| 40 |
Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility
|
Bourbon, Ana I.
|
|
2016
|
60 |
C |
p. 109-118
10 p.
|
artikel
|
| 41 |
Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
|
Bučko, Sandra
|
|
2016
|
60 |
C |
p. 271-278
8 p.
|
artikel
|
| 42 |
Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents
|
Maury, Chantal
|
|
2016
|
60 |
C |
p. 598-605
8 p.
|
artikel
|
| 43 |
Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler
|
Gravelle, Andrew J.
|
|
2016
|
60 |
C |
p. 415-424
10 p.
|
artikel
|
| 44 |
Interaction of starch and casein
|
Sun, Nian-xia
|
|
2016
|
60 |
C |
p. 572-579
8 p.
|
artikel
|
| 45 |
Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk
|
Buldo, Patrizia
|
|
2016
|
60 |
C |
p. 225-231
7 p.
|
artikel
|
| 46 |
Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology
|
Ali Razavi, Seyed Mohammad
|
|
2016
|
60 |
C |
p. 67-76
10 p.
|
artikel
|
| 47 |
β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification
|
Purwanti, Nanik
|
|
2016
|
60 |
C |
p. 98-108
11 p.
|
artikel
|
| 48 |
Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate
|
Gumus, Cansu Ekin
|
|
2016
|
60 |
C |
p. 38-49
12 p.
|
artikel
|
| 49 |
Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration
|
Kowalczyk, Dariusz
|
|
2016
|
60 |
C |
p. 353-363
11 p.
|
artikel
|
| 50 |
Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
|
Jose, Jissy
|
|
2016
|
60 |
C |
p. 216-224
9 p.
|
artikel
|
| 51 |
Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour
|
Bian, Linlin
|
|
2016
|
60 |
C |
p. 345-352
8 p.
|
artikel
|
| 52 |
On the role of bile salts in the digestion of emulsified lipids
|
Sarkar, Anwesha
|
|
2016
|
60 |
C |
p. 77-84
8 p.
|
artikel
|
| 53 |
Physicochemical and antioxidant properties of biopolymer/candelilla wax emulsion films containing hop extract – A comparative study
|
Kowalczyk, Dariusz
|
|
2016
|
60 |
C |
p. 384-392
9 p.
|
artikel
|
| 54 |
Physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat: Effects of lipids removal
|
Li, Wenhao
|
|
2016
|
60 |
C |
p. 364-373
10 p.
|
artikel
|
| 55 |
Physicochemical characterization of pectin grafted with exogenous phenols
|
Karaki, Nadine
|
|
2016
|
60 |
C |
p. 486-493
8 p.
|
artikel
|
| 56 |
Physicochemical, crystalline, morphological, pasting and thermal properties of modified lotus rhizome (Nelumbo nucifera) starch
|
Sukhija, Sakshi
|
|
2016
|
60 |
C |
p. 50-58
9 p.
|
artikel
|
| 57 |
Preparation of antimicrobial agar/banana powder blend films reinforced with silver nanoparticles
|
Orsuwan, Aungkana
|
|
2016
|
60 |
C |
p. 476-485
10 p.
|
artikel
|
| 58 |
Protective effect of chitosan on acrylamide formation in model and batter systems
|
Sansano, M.
|
|
2016
|
60 |
C |
p. 1-6
6 p.
|
artikel
|
| 59 |
Recent advances in bioactive polysaccharides from Lycium barbarum L., Zizyphus jujuba Mill, Plantago spp., and Morus spp.: Structures and functionalities
|
Xie, Jian-Hua
|
|
2016
|
60 |
C |
p. 148-160
13 p.
|
artikel
|
| 60 |
Reprint of “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
|
60 |
C |
p. 631-640
10 p.
|
artikel
|
| 61 |
Rheological and structural properties of modified starches from the young shoots of Borassus aethiopium
|
Nep, Elijah I.
|
|
2016
|
60 |
C |
p. 265-270
6 p.
|
artikel
|
| 62 |
Soybean protein isolate gel particles as foaming and emulsifying agents
|
Matsumiya, Kentaro
|
|
2016
|
60 |
C |
p. 206-215
10 p.
|
artikel
|
| 63 |
Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening
|
Liu, Fu
|
|
2016
|
60 |
C |
p. 620-630
11 p.
|
artikel
|
| 64 |
Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
|
Liu, Fu
|
|
2016
|
60 |
C |
p. 606-619
14 p.
|
artikel
|
| 65 |
Stabilising frozen dairy mousses by low molecular weight gelatin peptides
|
Duquenne, Barbara
|
|
2016
|
60 |
C |
p. 317-323
7 p.
|
artikel
|
| 66 |
Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan
|
Bakry, Amr M.
|
|
2016
|
60 |
C |
p. 559-571
13 p.
|
artikel
|
| 67 |
Sucrose release from agar gels and sensory perceived sweetness
|
Kohyama, Kaoru
|
|
2016
|
60 |
C |
p. 405-414
10 p.
|
artikel
|
| 68 |
Sugar beet pectin fractionated using isopropanol differs in galacturonic acid, protein, ferulic acid and surface hydrophobicity
|
Karnik, Deepika
|
|
2016
|
60 |
C |
p. 179-185
7 p.
|
artikel
|
| 69 |
Synergistic gelation of gelatin B with xanthan gum
|
Wang, Chang-Sheng
|
|
2016
|
60 |
C |
p. 374-383
10 p.
|
artikel
|
| 70 |
The effect of aggregation into fractals or microgels on the charge density and the isoionic point of globular proteins
|
Kharlamova, Anna
|
|
2016
|
60 |
C |
p. 470-475
6 p.
|
artikel
|
| 71 |
The physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition
|
Shahbazi, Mahdiyar
|
|
2016
|
60 |
C |
p. 393-404
12 p.
|
artikel
|
| 72 |
Thermal evaluation of sucrose-maltodextrin-sodium citrate bioglass: Glass transition temperature
|
Sritham, Eakasit
|
|
2016
|
60 |
C |
p. 589-597
9 p.
|
artikel
|
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