| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
|
Liu, Fuguo
|
|
2017
|
63 |
C |
p. 625-634
10 p.
|
artikel
|
| 2 |
Adsorption behaviour of polyphenols on cellulose is affected by processing history
|
Liu, Dongjie
|
|
2017
|
63 |
C |
p. 496-507
12 p.
|
artikel
|
| 3 |
An alternative source of type I collagen based on by-product with higher thermal stability
|
Yousefi, M.
|
|
2017
|
63 |
C |
p. 372-382
11 p.
|
artikel
|
| 4 |
A novel active packaging material based on starch-halloysite nanocomposites incorporating antimicrobial peptides
|
Meira, Stela Maris Meister
|
|
2017
|
63 |
C |
p. 561-570
10 p.
|
artikel
|
| 5 |
A response surface analysis of the aqueous leaching of amylose from maize starch
|
Doblado-Maldonado, Andrés F.
|
|
2017
|
63 |
C |
p. 265-272
8 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2017
|
63 |
C |
p. 736-
1 p.
|
artikel
|
| 7 |
Characterization of mechanical and encapsulation properties of lactose/maltodextrin/WPI matrix
|
Li, Runjing
|
|
2017
|
63 |
C |
p. 149-159
11 p.
|
artikel
|
| 8 |
Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction
|
Peng, Xingyun
|
|
2017
|
63 |
C |
p. 1-7
7 p.
|
artikel
|
| 9 |
Chitin microspheres: A fascinating material with high loading capacity of anthocyanins for colon specific delivery
|
Wang, Yuntao
|
|
2017
|
63 |
C |
p. 293-300
8 p.
|
artikel
|
| 10 |
Contents: Graphical Abstracts
|
|
|
2017
|
63 |
C |
p. iii-xxii
nvt p.
|
artikel
|
| 11 |
Corrigendum to “Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films” [Food Hydrocolloids 41 (2014) 188–194]
|
Otoni, Caio G.
|
|
2017
|
63 |
C |
p. 735-
1 p.
|
artikel
|
| 12 |
Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions
|
Razmkhah, Somayeh
|
|
2017
|
63 |
C |
p. 404-413
10 p.
|
artikel
|
| 13 |
Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic
|
Castel, Virginia
|
|
2017
|
63 |
C |
p. 170-177
8 p.
|
artikel
|
| 14 |
Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging
|
Piñeros-Hernandez, Danyxa
|
|
2017
|
63 |
C |
p. 488-495
8 p.
|
artikel
|
| 15 |
Editorial Board
|
|
|
2017
|
63 |
C |
p. IFC-
1 p.
|
artikel
|
| 16 |
Effect of heat-moisture treatment under mildly acidic condition on fragmentation of waxy maize starch granules into nanoparticles
|
Kim, Jong Hun
|
|
2017
|
63 |
C |
p. 59-66
8 p.
|
artikel
|
| 17 |
Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures
|
Sharma, Madhu
|
|
2017
|
63 |
C |
p. 478-487
10 p.
|
artikel
|
| 18 |
Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage
|
Xuan, Yi-Feng
|
|
2017
|
63 |
C |
p. 35-42
8 p.
|
artikel
|
| 19 |
Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch
|
Chen, Long
|
|
2017
|
63 |
C |
p. 383-390
8 p.
|
artikel
|
| 20 |
Effects of nitrogen level on structure and physicochemical properties of rice starch
|
Zhu, Dawei
|
|
2017
|
63 |
C |
p. 525-532
8 p.
|
artikel
|
| 21 |
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
|
Shen, Xue
|
|
2017
|
63 |
C |
p. 668-676
9 p.
|
artikel
|
| 22 |
Enhanced fluorescence of starch-fluorescence guest complexes enables evaluation of the encapsulation properties of maize starches
|
Wang, Shixiu
|
|
2017
|
63 |
C |
p. 286-292
7 p.
|
artikel
|
| 23 |
Enzymatically modified waxy corn starch with amylosucrase: The effect of branch chain elongation on structural and physicochemical properties
|
Zhang, Hao
|
|
2017
|
63 |
C |
p. 518-524
7 p.
|
artikel
|
| 24 |
Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles
|
Binks, Bernard P.
|
|
2017
|
63 |
C |
p. 585-592
8 p.
|
artikel
|
| 25 |
Formation of chitosan nanoparticles to encapsulate krill oil (Euphausia superba) for application as a dietary supplement
|
Haider, Junaid
|
|
2017
|
63 |
C |
p. 27-34
8 p.
|
artikel
|
| 26 |
Formation of nanocomplexes comprising whey proteins and fucoxanthin: Characterization, spectroscopic analysis, and molecular docking
|
Zhu, Junxiang
|
|
2017
|
63 |
C |
p. 391-403
13 p.
|
artikel
|
| 27 |
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
|
Lazzaro, Fanny
|
|
2017
|
63 |
C |
p. 189-200
12 p.
|
artikel
|
| 28 |
Harnessing proteins to control crystal size and morphology, for improved delivery performance of hydrophobic bioactives, using genistein as a model
|
Israeli-Lev, Gal
|
|
2017
|
63 |
C |
p. 97-107
11 p.
|
artikel
|
| 29 |
Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation
|
Piornos, José A.
|
|
2017
|
63 |
C |
p. 139-148
10 p.
|
artikel
|
| 30 |
Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface
|
Tamm, F.
|
|
2017
|
63 |
C |
p. 8-18
11 p.
|
artikel
|
| 31 |
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
|
Sui, Xiaonan
|
|
2017
|
63 |
C |
p. 727-734
8 p.
|
artikel
|
| 32 |
Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength
|
Setiowati, Arima Diah
|
|
2017
|
63 |
C |
p. 716-726
11 p.
|
artikel
|
| 33 |
Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects
|
Xu, Xingfeng
|
|
2017
|
63 |
C |
p. 301-308
8 p.
|
artikel
|
| 34 |
Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion
|
Niu, Fuge
|
|
2017
|
63 |
C |
p. 602-610
9 p.
|
artikel
|
| 35 |
Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant
|
Chen, Fang
|
|
2017
|
63 |
C |
p. 240-248
9 p.
|
artikel
|
| 36 |
Investigation of oral gels breakdown using image analysis
|
Tournier, Carole
|
|
2017
|
63 |
C |
p. 67-76
10 p.
|
artikel
|
| 37 |
Investigation of the molecular interactions between β-lactoglobulin and low methoxyl pectin by multi-detection High Performance Size Exclusion Chromatography
|
Qi, Phoebe X.
|
|
2017
|
63 |
C |
p. 321-331
11 p.
|
artikel
|
| 38 |
Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression
|
Luo, Shun-jing
|
|
2017
|
63 |
C |
p. 580-584
5 p.
|
artikel
|
| 39 |
In vitro and in vivo gastrointestinal digestion and fermentation of the polysaccharide from Ganoderma atrum
|
Ding, Qiao
|
|
2017
|
63 |
C |
p. 646-655
10 p.
|
artikel
|
| 40 |
Isolation, characterization and the functional properties of cellulosic arabinoxylan fiber isolated from agricultural processing by-products, agricultural residues and energy crops
|
Yadav, Madhav P.
|
|
2017
|
63 |
C |
p. 545-551
7 p.
|
artikel
|
| 41 |
Monocationic salts of carrageenans: Preparation and physico-chemical properties
|
Robal, Marju
|
|
2017
|
63 |
C |
p. 656-667
12 p.
|
artikel
|
| 42 |
Monodisperse core-shell alginate (micro)-capsules with oil core generated from droplets millifluidic
|
Martins, Evandro
|
|
2017
|
63 |
C |
p. 447-456
10 p.
|
artikel
|
| 43 |
Nanoscale properties of biopolymer multilayers
|
Gezgin, Z.
|
|
2017
|
63 |
C |
p. 209-218
10 p.
|
artikel
|
| 44 |
NMR spectroscopy of starch systems
|
Zhu, Fan
|
|
2017
|
63 |
C |
p. 611-624
14 p.
|
artikel
|
| 45 |
Peptide-polysaccharide conjugates with adjustable hydrophilicity/hydrophobicity as green and pH sensitive emulsifiers
|
Yin, Baoru
|
|
2017
|
63 |
C |
p. 120-129
10 p.
|
artikel
|
| 46 |
Physicochemical, microstructure and bioactive characterization of gels made from crayfish protein
|
Felix, M.
|
|
2017
|
63 |
C |
p. 429-436
8 p.
|
artikel
|
| 47 |
Physicochemical properties and in vitro digestibility of legume starches
|
Ma, Mengting
|
|
2017
|
63 |
C |
p. 249-255
7 p.
|
artikel
|
| 48 |
Physicochemical properties of indica-japonica hybrid rice starch from Chinese varieties
|
Zhu, Dawei
|
|
2017
|
63 |
C |
p. 356-363
8 p.
|
artikel
|
| 49 |
Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates
|
Fan, Yuting
|
|
2017
|
63 |
C |
p. 256-264
9 p.
|
artikel
|
| 50 |
Polyphenol removal from sunflower seed and kernel: Effect on functional and rheological properties of protein isolates
|
Malik, Mudasir Ahmad
|
|
2017
|
63 |
C |
p. 705-715
11 p.
|
artikel
|
| 51 |
Preparation and characterization of protocatechuic acid grafted chitosan films with antioxidant activity
|
Liu, Jun
|
|
2017
|
63 |
C |
p. 457-466
10 p.
|
artikel
|
| 52 |
Preparation and stabilizing behavior of octenyl succinic esters of soybean soluble polysaccharide in acidified milk beverages
|
Liu, Qian-Ru
|
|
2017
|
63 |
C |
p. 421-428
8 p.
|
artikel
|
| 53 |
Preparation of water-in-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil
|
Leong, Thomas S.H.
|
|
2017
|
63 |
C |
p. 685-695
11 p.
|
artikel
|
| 54 |
Properties of alginate-based films reinforced with cellulose fibers and cellulose nanowhiskers isolated from mulberry pulp
|
Wang, Long-Feng
|
|
2017
|
63 |
C |
p. 201-208
8 p.
|
artikel
|
| 55 |
Properties of glycerol-plasticized alginate films obtained by thermo-mechanical mixing
|
Gao, Chengcheng
|
|
2017
|
63 |
C |
p. 414-420
7 p.
|
artikel
|
| 56 |
Protein network formation during pound cake baking: The role of egg yolk and its fractions
|
Deleu, Lomme J.
|
|
2017
|
63 |
C |
p. 226-232
7 p.
|
artikel
|
| 57 |
Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients
|
Bousquières, J.
|
|
2017
|
63 |
C |
p. 552-560
9 p.
|
artikel
|
| 58 |
Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review
|
Ahmad, Tanbir
|
|
2017
|
63 |
C |
p. 85-96
12 p.
|
artikel
|
| 59 |
Release kinetics and antibacterial activity of curcumin loaded zein fibers
|
Wang, Hualin
|
|
2017
|
63 |
C |
p. 437-446
10 p.
|
artikel
|
| 60 |
Rheological and thermogelling properties of commercials chitosan/β-glycerophosphate: Retention of hydrogel in water, milk and UF-milk
|
Taherian, Ali R.
|
|
2017
|
63 |
C |
p. 635-645
11 p.
|
artikel
|
| 61 |
Rheological properties of agar and carrageenan from Ghanaian red seaweeds
|
Rhein-Knudsen, Nanna
|
|
2017
|
63 |
C |
p. 50-58
9 p.
|
artikel
|
| 62 |
Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol (PVA)
|
Ma, Qianyun
|
|
2017
|
63 |
C |
p. 677-684
8 p.
|
artikel
|
| 63 |
Secondary structure and colloidal stability of beta-casein in microheterogeneous water-ethanol solutions
|
Faizullin, Dzhigangir A.
|
|
2017
|
63 |
C |
p. 349-355
7 p.
|
artikel
|
| 64 |
Starch- and carboxymethylcellulose-coated bacterial nanocellulose-pectin bionanocomposite as novel protective prebiotic matrices
|
Khorasani, Alireza Chackoshian
|
|
2017
|
63 |
C |
p. 273-285
13 p.
|
artikel
|
| 65 |
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
|
Marefati, Ali
|
|
2017
|
63 |
C |
p. 309-320
12 p.
|
artikel
|
| 66 |
Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process
|
de Figueiredo Furtado, Guilherme
|
|
2017
|
63 |
C |
p. 178-188
11 p.
|
artikel
|
| 67 |
Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat
|
Bagdi, Attila
|
|
2017
|
63 |
C |
p. 219-225
7 p.
|
artikel
|
| 68 |
Structural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia)
|
Zortéa-Guidolin, Manoela Estefânea Boff
|
|
2017
|
63 |
C |
p. 19-26
8 p.
|
artikel
|
| 69 |
Structures, properties, and applications of lotus starches
|
Zhu, Fan
|
|
2017
|
63 |
C |
p. 332-348
17 p.
|
artikel
|
| 70 |
Technology optimization of chitosan production from Aspergillus niger biomass and its functional activities
|
Abdel-Gawad, Khayria M.
|
|
2017
|
63 |
C |
p. 593-601
9 p.
|
artikel
|
| 71 |
The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures
|
Pan, Teng
|
|
2017
|
63 |
C |
p. 467-477
11 p.
|
artikel
|
| 72 |
The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
|
Ji, Lei
|
|
2017
|
63 |
C |
p. 77-84
8 p.
|
artikel
|
| 73 |
The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking
|
Abaee, Arash
|
|
2017
|
63 |
C |
p. 43-49
7 p.
|
artikel
|
| 74 |
The influence of hydrocolloids on mead wort fermentation
|
Sroka, Paweł
|
|
2017
|
63 |
C |
p. 233-239
7 p.
|
artikel
|
| 75 |
Tunable assembly of hydrophobic protein nanoparticle at fluid interfaces with tannic acid
|
Zou, Yuan
|
|
2017
|
63 |
C |
p. 364-371
8 p.
|
artikel
|
| 76 |
Unravelling of the water-binding capacity of cold-gelated whey protein microparticles
|
Peters, Jorien P.C.M.
|
|
2017
|
63 |
C |
p. 533-544
12 p.
|
artikel
|
| 77 |
Variability in pig skin gelatin properties related to production site: A near infrared and fluorescence spectroscopy study
|
Duconseille, Anne
|
|
2017
|
63 |
C |
p. 108-119
12 p.
|
artikel
|
| 78 |
Visual spectroscopy method to evaluate entrapment efficiency of electrostatically precipitated proteins in combination with octenyl succinic anhydrate (OSA)-modified polysaccharides
|
Puerta-Gomez, A.
|
|
2017
|
63 |
C |
p. 160-169
10 p.
|
artikel
|
| 79 |
Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior
|
Spotti, Maria Julia
|
|
2017
|
63 |
C |
p. 696-704
9 p.
|
artikel
|
| 80 |
Whey protein–pectin soluble complexes for beverage applications
|
Wagoner, Ty B.
|
|
2017
|
63 |
C |
p. 130-138
9 p.
|
artikel
|
| 81 |
Wine polysaccharides influence tannin-protein interactions
|
Watrelot, Aude A.
|
|
2017
|
63 |
C |
p. 571-579
9 p.
|
artikel
|
| 82 |
Zein-based colloidal particles for encapsulation and delivery of epigallocatechin gallate
|
Donsì, Francesco
|
|
2017
|
63 |
C |
p. 508-517
10 p.
|
artikel
|
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