| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acrylamide formation and quality properties of chitosan based batter formulations
|
Sansano, M.
|
|
2017
|
66 |
C |
p. 1-7
|
artikel
|
| 2 |
A new allomorph distribution of C-type starch from root tuber of Apios fortunei
|
Fan, Xiaoxu
|
|
2017
|
66 |
C |
p. 334-342
|
artikel
|
| 3 |
Biochemical and physico-chemical changes of skim milk during acidification with glucono-δ-lactone and hydrogen chloride
|
Liu, Dasong
|
|
2017
|
66 |
C |
p. 99-109
|
artikel
|
| 4 |
Calendar
|
|
|
2017
|
66 |
C |
p. 403
|
artikel
|
| 5 |
Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics
|
Qu, Bai
|
|
2017
|
66 |
C |
p. 61-70
|
artikel
|
| 6 |
Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process
|
Pan, Ting
|
|
2017
|
66 |
C |
p. 227-236
|
artikel
|
| 7 |
Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum
|
Bai, Long
|
|
2017
|
66 |
C |
p. 144-153
|
artikel
|
| 8 |
Contents: Graphical Abstracts
|
|
|
2017
|
66 |
C |
p. iii-xiii
|
artikel
|
| 9 |
Critical desiccation state Raman spectroscopy for simple, rapid and sensitive detection of native and glycosylated protein
|
Dai, Qingyuan
|
|
2017
|
66 |
C |
p. 90-98
|
artikel
|
| 10 |
Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates
|
Timilsena, Yakindra Prasad
|
|
2017
|
66 |
C |
p. 71-81
|
artikel
|
| 11 |
Editorial Board
|
|
|
2017
|
66 |
C |
p. IFC
|
artikel
|
| 12 |
Effect of cross-linking in surface properties and antioxidant activity of gelatin films incorporated with a curcumin derivative
|
Etxabide, Alaitz
|
|
2017
|
66 |
C |
p. 168-175
|
artikel
|
| 13 |
Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin
|
Corzo-Martínez, Marta
|
|
2017
|
66 |
C |
p. 16-26
|
artikel
|
| 14 |
Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions
|
Królikowska, Karolina
|
|
2017
|
66 |
C |
p. 118-127
|
artikel
|
| 15 |
Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size
|
Wu, Chao
|
|
2017
|
66 |
C |
p. 389-395
|
artikel
|
| 16 |
Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions
|
Lee, Liang Wei
|
|
2017
|
66 |
C |
p. 128-135
|
artikel
|
| 17 |
Hydrolytic mechanism of α-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates
|
Wu, Chunsen
|
|
2017
|
66 |
C |
p. 136-143
|
artikel
|
| 18 |
Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions
|
Sharif, Hafiz Rizwan
|
|
2017
|
66 |
C |
p. 365-377
|
artikel
|
| 19 |
Integration of polysaccharide-thermoprotectant formulations for microencapsulation of Lactobacillus plantarum, appraisal of survivability and physico-biochemical properties during storage of spray dried powders
|
Muhammad, Zafarullah
|
|
2017
|
66 |
C |
p. 286-295
|
artikel
|
| 20 |
Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio
|
Souza, Clitor J.F.
|
|
2017
|
66 |
C |
p. 268-275
|
artikel
|
| 21 |
Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment
|
Saricay, Yunus
|
|
2017
|
66 |
C |
p. 326-333
|
artikel
|
| 22 |
Mathematical model of Ca2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin
|
Han, Wanyou
|
|
2017
|
66 |
C |
p. 37-48
|
artikel
|
| 23 |
Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions
|
Ahmad, Mudasir
|
|
2017
|
66 |
C |
p. 154-160
|
artikel
|
| 24 |
Natural polysaccharide composites based on modified cellulose spheres and plasticized chitosan matrix
|
Ma, Xiaofei
|
|
2017
|
66 |
C |
p. 276-285
|
artikel
|
| 25 |
Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing
|
Klaochanpong, Nuengmaysa
|
|
2017
|
66 |
C |
p. 296-306
|
artikel
|
| 26 |
Pepsin diffusivity in whey protein gels and its effect on gastric digestion
|
Luo, Qi
|
|
2017
|
66 |
C |
p. 318-325
|
artikel
|
| 27 |
Phase transition kinetics and rheology of gelatin-alginate mixtures
|
Goudoulas, Thomas B.
|
|
2017
|
66 |
C |
p. 49-60
|
artikel
|
| 28 |
Potato starch modification using the ozone technology
|
Castanha, Nanci
|
|
2017
|
66 |
C |
p. 343-356
|
artikel
|
| 29 |
Protection mechanism of alginate microcapsules with different mechanical strength for Lactobacillus plantarum ST-III
|
Zhao, Meng
|
|
2017
|
66 |
C |
p. 396-402
|
artikel
|
| 30 |
Purification, characterization and bioactivity determination of a novel polysaccharide from pumpkin (Cucurbita moschata) seeds
|
Wang, Libo
|
|
2017
|
66 |
C |
p. 357-364
|
artikel
|
| 31 |
Retardation of oxidation by residual phytate in purified cereal β-glucans
|
Wang, Yu-Jie
|
|
2017
|
66 |
C |
p. 161-167
|
artikel
|
| 32 |
Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein
|
Mehrnia, Mohammad-Amin
|
|
2017
|
66 |
C |
p. 259-267
|
artikel
|
| 33 |
Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends
|
Alghooneh, Ali
|
|
2017
|
66 |
C |
p. 206-215
|
artikel
|
| 34 |
Rheology of starch nanoparticles as influenced by particle size, concentration and temperature
|
Perez Herrera, Mariana
|
|
2017
|
66 |
C |
p. 237-245
|
artikel
|
| 35 |
Scale-up of the production of soy (Glycine max L.) protein films using tape casting: Formulation of film-forming suspension and drying conditions
|
Ortiz, Cristian Matias
|
|
2017
|
66 |
C |
p. 110-117
|
artikel
|
| 36 |
Self-assembly of a food hydrocolloid: The case of okra mucilage
|
Lousinian, S.
|
|
2017
|
66 |
C |
p. 190-198
|
artikel
|
| 37 |
Shear degradation of corn starches with different amylose contents
|
Liu, Xingxun
|
|
2017
|
66 |
C |
p. 199-205
|
artikel
|
| 38 |
Smart edible films based on gelatin and curcumin
|
Musso, Yanina S.
|
|
2017
|
66 |
C |
p. 8-15
|
artikel
|
| 39 |
Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics
|
Lascombes, C.
|
|
2017
|
66 |
C |
p. 176-189
|
artikel
|
| 40 |
Structural characterization and physicochemical properties of Descurainia sophia seed gum
|
Hamidabadi Sherahi, Mousa
|
|
2017
|
66 |
C |
p. 82-89
|
artikel
|
| 41 |
Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment
|
Liang, Yichao
|
|
2017
|
66 |
C |
p. 307-317
|
artikel
|
| 42 |
The effect of origin of the gelatine and ageing on the secondary structure and water dissolution
|
Duconseille, Anne
|
|
2017
|
66 |
C |
p. 378-388
|
artikel
|
| 43 |
The effect of the pH on thermal aggregation and gelation of soy proteins
|
Chen, Nannan
|
|
2017
|
66 |
C |
p. 27-36
|
artikel
|
| 44 |
The impact of processing and aging on the oxidative potential, molecular structure and dissolution of gelatin
|
Duconseille, Anne
|
|
2017
|
66 |
C |
p. 246-258
|
artikel
|
| 45 |
Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing
|
Lafarge, Céline
|
|
2017
|
66 |
C |
p. 216-226
|
artikel
|
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