| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active gellan gum/purple sweet potato composite films capable of monitoring pH variations
|
Wei, Yu-Chia
|
|
2017
|
69 |
C |
p. 491-502
|
artikel
|
| 2 |
Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review
|
Timilsena, Yakindra Prasad
|
|
2017
|
69 |
C |
p. 369-381
|
artikel
|
| 3 |
Alkylated pectin: Molecular characterization, conformational change and gel property
|
Liu, Cheng-mei
|
|
2017
|
69 |
C |
p. 341-349
|
artikel
|
| 4 |
An improved ionic gelation method to encapsulate Lactobacillus spp. bacteria: Protection, survival and stability study
|
Sánchez, María Teresa
|
|
2017
|
69 |
C |
p. 67-75
|
artikel
|
| 5 |
A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides
|
Hou, Chuchu
|
|
2017
|
69 |
C |
p. 236-241
|
artikel
|
| 6 |
Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review
|
Liang, Jin
|
|
2017
|
69 |
C |
p. 286-292
|
artikel
|
| 7 |
Calcium binding and calcium-induced gelation of normal low-methoxyl pectin modified by low molecular-weight polyuronate fraction
|
Nakauma, Makoto
|
|
2017
|
69 |
C |
p. 318-328
|
artikel
|
| 8 |
Calendar
|
|
|
2017
|
69 |
C |
p. 504
|
artikel
|
| 9 |
Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating
|
Qi, Phoebe X.
|
|
2017
|
69 |
C |
p. 86-96
|
artikel
|
| 10 |
Characteristics of albumin and globulin from coconut meat and their role in emulsion stability without and with proteolysis
|
Patil, Umesh
|
|
2017
|
69 |
C |
p. 220-228
|
artikel
|
| 11 |
Characterization of nisin containing chitosan-alginate microparticles
|
Chandrasekar, Vaishnavi
|
|
2017
|
69 |
C |
p. 301-307
|
artikel
|
| 12 |
Composition, morphology and pasting properties of Orchis anatolica tuber gum
|
Bulut-Solak, Birsen
|
|
2017
|
69 |
C |
p. 483-490
|
artikel
|
| 13 |
Contents: Graphical abstracts
|
|
|
2017
|
69 |
C |
p. iii-xvi
|
artikel
|
| 14 |
Development of carbohydrate-based nano-microstructures loaded with fish oil by using electrohydrodynamic processing
|
García-Moreno, Pedro J.
|
|
2017
|
69 |
C |
p. 273-285
|
artikel
|
| 15 |
Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins
|
Lin, Muyang
|
|
2017
|
69 |
C |
p. 440-449
|
artikel
|
| 16 |
Editorial Board
|
|
|
2017
|
69 |
C |
p. IFC
|
artikel
|
| 17 |
Effect of acid-ethanol treatment and debranching on the structural characteristics and digestible properties of maize starches with different amylose contents
|
Sun, Binghua
|
|
2017
|
69 |
C |
p. 229-235
|
artikel
|
| 18 |
Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content
|
Chen, Pei
|
|
2017
|
69 |
C |
p. 359-368
|
artikel
|
| 19 |
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
|
Nawrocka, Agnieszka
|
|
2017
|
69 |
C |
p. 410-421
|
artikel
|
| 20 |
Effect of hydrocolloids and salts on retrogradation of native and modified maize starch
|
Fu, Zhen
|
|
2017
|
69 |
C |
p. 36-48
|
artikel
|
| 21 |
Effect of Maillard induced glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases
|
Deng, Y.
|
|
2017
|
69 |
C |
p. 210-219
|
artikel
|
| 22 |
Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch
|
Yang, Qingyu
|
|
2017
|
69 |
C |
p. 473-482
|
artikel
|
| 23 |
Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism
|
Duhoranimana, Emmanuel
|
|
2017
|
69 |
C |
p. 111-120
|
artikel
|
| 24 |
Effects of colloidal complexes formation between resveratrol and deamidated gliadin on the bioaccessibility and lipid oxidative stability
|
Qiu, Chaoying
|
|
2017
|
69 |
C |
p. 466-472
|
artikel
|
| 25 |
Effects of pectin on molecular structural changes in starch during digestion
|
Bai, Yeming
|
|
2017
|
69 |
C |
p. 10-18
|
artikel
|
| 26 |
Emulsion and protein degradation in the elderly: Qualitative insights from a study coupling a dynamic in vitro digestion model with proteomic analyses
|
Shani Levi, Carmit
|
|
2017
|
69 |
C |
p. 393-401
|
artikel
|
| 27 |
Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability
|
Chen, Jingjing
|
|
2017
|
69 |
C |
p. 49-55
|
artikel
|
| 28 |
Enhancing the stability of protein-polysaccharides emulsions via Maillard reaction for better oil encapsulation in spray-dried powders by pH adjustment
|
Li, Krystel
|
|
2017
|
69 |
C |
p. 121-131
|
artikel
|
| 29 |
Flavour retention in sodium caseinate – Carboxymethylcellulose complex coavervates as a function of storage conditions
|
Koupantsis, T.
|
|
2017
|
69 |
C |
p. 459-465
|
artikel
|
| 30 |
Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
|
Zhu, Xue-Feng
|
|
2017
|
69 |
C |
p. 173-184
|
artikel
|
| 31 |
Gelation and structural characteristics of deacetylated salep glucomannan
|
Kurt, Abdullah
|
|
2017
|
69 |
C |
p. 255-263
|
artikel
|
| 32 |
Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide
|
Shao, Ping
|
|
2017
|
69 |
C |
p. 202-209
|
artikel
|
| 33 |
Influence of dietary fibers on lipid digestion: Comparison of single-stage and multiple-stage gastrointestinal models
|
Qin, Dingkui
|
|
2017
|
69 |
C |
p. 382-392
|
artikel
|
| 34 |
Influence of emulsifier type on the spray-drying properties of model infant formula emulsions
|
Drapala, Kamil P.
|
|
2017
|
69 |
C |
p. 56-66
|
artikel
|
| 35 |
Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions
|
Chen, Enmin
|
|
2017
|
69 |
C |
p. 103-110
|
artikel
|
| 36 |
Introduction and characterization of charged functional domains into an esterified pectic homogalacturonan by a citrus pectin methylesterase and comparison of its modes of action to other pectin methylesterase isozymes
|
Kim, Yang
|
|
2017
|
69 |
C |
p. 422-431
|
artikel
|
| 37 |
In vitro digestion of sodium caseinate emulsions loaded with epigallocatechin gallate
|
Sabouri, Somayeh
|
|
2017
|
69 |
C |
p. 350-358
|
artikel
|
| 38 |
Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH
|
Eghbal, Noushin
|
|
2017
|
69 |
C |
p. 132-140
|
artikel
|
| 39 |
Microstructural characterisation and glycemic index evaluation of pita bread enriched with chia mucilage
|
Salgado-Cruz, M. de la P.
|
|
2017
|
69 |
C |
p. 141-149
|
artikel
|
| 40 |
Molecular forces involved in heat-induced freshwater surimi gel: Effects of various bond disrupting agents on the gel properties and protein conformation changes
|
Yu, Nannan
|
|
2017
|
69 |
C |
p. 193-201
|
artikel
|
| 41 |
Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring
|
Zhai, Xiaodong
|
|
2017
|
69 |
C |
p. 308-317
|
artikel
|
| 42 |
Olav Smidsrød (1936 – 2017)
|
|
|
2017
|
69 |
C |
p. 503
|
artikel
|
| 43 |
Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
|
Chiu, Natalie
|
|
2017
|
69 |
C |
p. 450-458
|
artikel
|
| 44 |
Plant proteins mitigate in vitro wheat starch digestibility
|
López-Barón, Nataly
|
|
2017
|
69 |
C |
p. 19-27
|
artikel
|
| 45 |
Preparation and characterization of cellulose nanocrystals films incorporated with essential oil loaded β-chitosan beads
|
Zhang, Hongcai
|
|
2017
|
69 |
C |
p. 164-172
|
artikel
|
| 46 |
Probing the internal and external micelle structures of differently sized casein micelles from individual cows milk by dynamic light and small-angle X-ray scattering
|
Day, L.
|
|
2017
|
69 |
C |
p. 150-163
|
artikel
|
| 47 |
Quantifying the consistency and rheology of liquid foods using fractional calculus
|
Wagner, Caroline E.
|
|
2017
|
69 |
C |
p. 242-254
|
artikel
|
| 48 |
Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
|
Espert, M.
|
|
2017
|
69 |
C |
p. 76-85
|
artikel
|
| 49 |
Retardant effect of sodium alginate on the retrogradation properties of normal cornstarch and anti-retrogradation mechanism
|
Li, Qian-Qian
|
|
2017
|
69 |
C |
p. 1-9
|
artikel
|
| 50 |
Rheological behavior and antioxidant activity of a highly acidic gum from Althaea officinalis flower
|
Tabarsa, Mehdi
|
|
2017
|
69 |
C |
p. 432-439
|
artikel
|
| 51 |
Rheology of aqueous mixtures of tragacanth and guar gums: Effects of temperature and polymer ratio
|
Silva, C.
|
|
2017
|
69 |
C |
p. 293-300
|
artikel
|
| 52 |
Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
|
Guo, Qing
|
|
2017
|
69 |
C |
p. 264-272
|
artikel
|
| 53 |
Stabilizing zein nanoparticle dispersions with ι-carrageenan
|
Cheng, Christopher J.
|
|
2017
|
69 |
C |
p. 28-35
|
artikel
|
| 54 |
Structural characterization of aroid starches by means of chromatographic techniques
|
Hoyos-Leyva, Javier D.
|
|
2017
|
69 |
C |
p. 97-102
|
artikel
|
| 55 |
The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation
|
Lan, Xiaohong
|
|
2017
|
69 |
C |
p. 185-192
|
artikel
|
| 56 |
The effect of transglutaminase treatment on the physico-chemical properties of skim milk with added ethylenediaminetetraacetic acid
|
Lam, Elisa
|
|
2017
|
69 |
C |
p. 329-340
|
artikel
|
| 57 |
Waxy starch as a perspective raw material (a review)
|
Šárka, Evžen
|
|
2017
|
69 |
C |
p. 402-409
|
artikel
|
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