| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advances in the pectin production process using novel extraction techniques: A review
|
Adetunji, Lanrewaju Ridwan
|
|
2017
|
62 |
C |
p. 239-250
12 p.
|
artikel
|
| 2 |
Annealing improves paste viscosity and stability of starch
|
Wang, Shujun
|
|
2017
|
62 |
C |
p. 203-211
9 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2017
|
62 |
C |
p. 340-
1 p.
|
artikel
|
| 4 |
Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations
|
Leite Júnior, Bruno Ricardo de Castro
|
|
2017
|
62 |
C |
p. 73-82
10 p.
|
artikel
|
| 5 |
Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract
|
Calderón-Oliver, Mariel
|
|
2017
|
62 |
C |
p. 49-57
9 p.
|
artikel
|
| 6 |
Complexation of lysozyme with sodium caseinate and micellar casein in aqueous buffered solutions
|
Antonov, Yurij A.
|
|
2017
|
62 |
C |
p. 102-118
17 p.
|
artikel
|
| 7 |
Contents: Graphical Abstracts
|
|
|
2017
|
62 |
C |
p. iii-xi
nvt p.
|
artikel
|
| 8 |
Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants
|
Liu, Fei
|
|
2017
|
62 |
C |
p. 212-221
10 p.
|
artikel
|
| 9 |
Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese
|
Faber, T.J.
|
|
2017
|
62 |
C |
p. 325-339
15 p.
|
artikel
|
| 10 |
Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework
|
Faber, T.J.
|
|
2017
|
62 |
C |
p. 311-324
14 p.
|
artikel
|
| 11 |
Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profile
|
Xiao, Jie
|
|
2017
|
62 |
C |
p. 230-238
9 p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
2017
|
62 |
C |
p. IFC-
1 p.
|
artikel
|
| 13 |
Effect of substitution degree on carboxymethylcellulose interaction with lysozyme
|
Li, Zhenshun
|
|
2017
|
62 |
C |
p. 222-229
8 p.
|
artikel
|
| 14 |
Effects of aroma compounds and lipid composition on release of functional substances encapsulated in nanostructured lipid carriers lipolyzed by lipase
|
Yang, Tsung-Shi
|
|
2017
|
62 |
C |
p. 280-287
8 p.
|
artikel
|
| 15 |
Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation
|
Yang, Chen
|
|
2017
|
62 |
C |
p. 21-34
14 p.
|
artikel
|
| 16 |
Fabrication methods of biopolymeric microgels and microgel-based hydrogels
|
Farjami, Toktam
|
|
2017
|
62 |
C |
p. 262-272
11 p.
|
artikel
|
| 17 |
Fractionation and structural characterization of six purified rhamnogalacturonans type I from flaxseed mucilage
|
Elboutachfaiti, Redouan
|
|
2017
|
62 |
C |
p. 273-279
7 p.
|
artikel
|
| 18 |
Gastrophysics: Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu
|
Shimizu, Seishi
|
|
2017
|
62 |
C |
p. 128-139
12 p.
|
artikel
|
| 19 |
Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
|
Schmidt, U.S.
|
|
2017
|
62 |
C |
p. 288-298
11 p.
|
artikel
|
| 20 |
α-Lactalbumin and sodium dodecyl sulfate aggregates: Denaturation, complex formation and time stability
|
Sun, Yang
|
|
2017
|
62 |
C |
p. 10-20
11 p.
|
artikel
|
| 21 |
Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS
|
Kuang, Qirong
|
|
2017
|
62 |
C |
p. 43-48
6 p.
|
artikel
|
| 22 |
Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties
|
Feng, Ziqian
|
|
2017
|
62 |
C |
p. 94-101
8 p.
|
artikel
|
| 23 |
Optimized analytical parameters for the viscometric determination of pasting temperatures of barley malt
|
Rittenauer, Michael
|
|
2017
|
62 |
C |
p. 149-157
9 p.
|
artikel
|
| 24 |
Passion fruit peel flour – Technological properties and application in food products
|
Coelho, Emanuela Monteiro
|
|
2017
|
62 |
C |
p. 158-164
7 p.
|
artikel
|
| 25 |
Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems
|
Kyomugasho, Clare
|
|
2017
|
62 |
C |
p. 299-310
12 p.
|
artikel
|
| 26 |
Physicochemical properties of waxy corn starch after three-stage modification
|
Włodarczyk-Stasiak, Marzena
|
|
2017
|
62 |
C |
p. 182-190
9 p.
|
artikel
|
| 27 |
Pickering emulsions immobilized within hydrogel matrix with enhanced resistance against harsh processing conditions and sequential digestion
|
Xiao, Jie
|
|
2017
|
62 |
C |
p. 35-42
8 p.
|
artikel
|
| 28 |
Probiotics in cellulose houses: Enhanced viability and targeted delivery of Lactobacillus plantarum
|
Li, Wei
|
|
2017
|
62 |
C |
p. 66-72
7 p.
|
artikel
|
| 29 |
Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics
|
Tsai, Fu-Hsuan
|
|
2017
|
62 |
C |
p. 140-148
9 p.
|
artikel
|
| 30 |
Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH
|
Abid, Mouna
|
|
2017
|
62 |
C |
p. 174-181
8 p.
|
artikel
|
| 31 |
Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate
|
Rafe, Ali
|
|
2017
|
62 |
C |
p. 58-65
8 p.
|
artikel
|
| 32 |
Structural and physicochemical characterization of nanoparticles synthesized from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach
|
Luna-Valdez, J.G.
|
|
2017
|
62 |
C |
p. 165-173
9 p.
|
artikel
|
| 33 |
The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts
|
Pizones Ruiz-Henestrosa, Víctor M.
|
|
2017
|
62 |
C |
p. 251-261
11 p.
|
artikel
|
| 34 |
The influence of solution viscosities and surface tension on calcium-alginate microbead formation using dripping technique
|
Davarcı, Fatma
|
|
2017
|
62 |
C |
p. 119-127
9 p.
|
artikel
|
| 35 |
Thermal and rheological characteristics of mutant rice starches with widespread variation of amylose content and amylopectin structure
|
Takahashi, Toru
|
|
2017
|
62 |
C |
p. 83-93
11 p.
|
artikel
|
| 36 |
Thermo-mechanical, rheological, structural and antimicrobial properties of bionanocomposite films based on fish skin gelatin and silver-copper nanoparticles
|
Arfat, Yasir Ali
|
|
2017
|
62 |
C |
p. 191-202
12 p.
|
artikel
|
| 37 |
Two-step complex behavior between Bowman–Birk protease inhibitor and ι-carrageenan: Effect of protein concentration, ionic strength and temperature
|
Li, Xingfei
|
|
2017
|
62 |
C |
p. 1-9
9 p.
|
artikel
|
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