| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bacterial nanocellulose as a potential additive for wheat bread
|
Corral, Mariela L.
|
|
2017
|
67 |
C |
p. 189-196
|
artikel
|
| 2 |
Calendar
|
|
|
2017
|
67 |
C |
p. 251
|
artikel
|
| 3 |
Carrageenan-based hydrogels and films: Effect of ZnO and CuO nanoparticles on the physical, mechanical, and antimicrobial properties
|
Oun, Ahmed A.
|
|
2017
|
67 |
C |
p. 45-53
|
artikel
|
| 4 |
Co-aggregation of ovalbumin and lysozyme
|
Iwashita, Kazuki
|
|
2017
|
67 |
C |
p. 206-215
|
artikel
|
| 5 |
Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin
|
Cai, Luyun
|
|
2017
|
67 |
C |
p. 157-165
|
artikel
|
| 6 |
Contents: Graphical Abstracts
|
|
|
2017
|
67 |
C |
p. iii-ix
|
artikel
|
| 7 |
Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour
|
Mulet-Cabero, Ana-Isabel
|
|
2017
|
67 |
C |
p. 63-73
|
artikel
|
| 8 |
Editorial Board
|
|
|
2017
|
67 |
C |
p. IFC
|
artikel
|
| 9 |
Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels
|
Herranz, Beatriz
|
|
2017
|
67 |
C |
p. 224-228
|
artikel
|
| 10 |
Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts
|
Laiho, Saara
|
|
2017
|
67 |
C |
p. 166-177
|
artikel
|
| 11 |
Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions
|
Wang, Meng
|
|
2017
|
67 |
C |
p. 54-62
|
artikel
|
| 12 |
Formation and colloidal stability of ovalbumin-retinol nanocomplexes
|
Visentini, Flavia F.
|
|
2017
|
67 |
C |
p. 130-138
|
artikel
|
| 13 |
Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress
|
Tang, Chang-bo
|
|
2017
|
67 |
C |
p. 197-205
|
artikel
|
| 14 |
In structure and in-vitro digestibility of waxy corn starch debranched by pullulanase
|
Liu, Wei
|
|
2017
|
67 |
C |
p. 104-110
|
artikel
|
| 15 |
Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation
|
Mession, Jean-Luc
|
|
2017
|
67 |
C |
p. 229-242
|
artikel
|
| 16 |
In vitro digestion of beta-glucan rich cereal products results in extracts with physicochemical and rheological behavior like pure beta-glucan solutions – A basis for increased understanding of in vivo effects.
|
Rieder, Anne
|
|
2017
|
67 |
C |
p. 74-84
|
artikel
|
| 17 |
Lactase (β-galactosidase) encapsulation in hydrogel beads with controlled internal pH microenvironments: Impact of bead characteristics on enzyme activity
|
Zhang, Zipei
|
|
2017
|
67 |
C |
p. 85-93
|
artikel
|
| 18 |
New studies on basil (Ocimum bacilicum L.) seed gum: Part III – Steady and dynamic shear rheology
|
Naji-Tabasi, Sara
|
|
2017
|
67 |
C |
p. 243-250
|
artikel
|
| 19 |
Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability
|
de Faria, Janaína Teles
|
|
2017
|
67 |
C |
p. 178-188
|
artikel
|
| 20 |
Physicochemical and functional properties of silver carp (Hypophthalmichthys molitrix) myofibrillar protein glycated with konjac oligo-glucomannan
|
Liu, Shulai
|
|
2017
|
67 |
C |
p. 216-223
|
artikel
|
| 21 |
Physicochemical, thermal, pasting and microstructural characterization of commercial Curcuma angustifolia starch
|
Franklin, Magdaline Eljeeva Emerald
|
|
2017
|
67 |
C |
p. 27-36
|
artikel
|
| 22 |
Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating
|
Qi, Phoebe X.
|
|
2017
|
67 |
C |
p. 1-13
|
artikel
|
| 23 |
Structural characterization and immunostimulatory activity of a glucan from natural Cordyceps sinensis
|
Wang, Junqiao
|
|
2017
|
67 |
C |
p. 139-147
|
artikel
|
| 24 |
Structure and physicochemical properties for modified starch-based nanoparticle from different maize varieties
|
Ye, Fan
|
|
2017
|
67 |
C |
p. 37-44
|
artikel
|
| 25 |
Study of effects and conditions on the solubility of natural polysaccharide gum karaya
|
Postulkova, Hana
|
|
2017
|
67 |
C |
p. 148-156
|
artikel
|
| 26 |
Submicron O/W emulsions embedded into modified waxy maize starch based matrix: Rheological and microstructural characterization
|
Alfano, E.H.
|
|
2017
|
67 |
C |
p. 120-129
|
artikel
|
| 27 |
Synthesis and self-assembly of octenyl succinic anhydride modified short glucan chains based amphiphilic biopolymer: Micelles, ultrasmall micelles, vesicles, and lutein encapsulation/release
|
Chang, Ranran
|
|
2017
|
67 |
C |
p. 14-26
|
artikel
|
| 28 |
The effect of composition and aeration on selected physical and sensory properties of freeze-dried hydrocolloid gels
|
Ciurzyńska, Agnieszka
|
|
2017
|
67 |
C |
p. 94-103
|
artikel
|
| 29 |
Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions
|
Chung, Cheryl
|
|
2017
|
67 |
C |
p. 111-119
|
artikel
|
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