| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A novel bioactive edible coating based on sodium alginate and galbanum gum incorporated with essential oil of Ziziphora persica: The antioxidant and antimicrobial activity, and application in food model
|
Hamedi, Hassan
|
|
2017
|
72 |
C |
p. 35-46
|
artikel
|
| 2 |
Antifungal starch-based edible films containing Aloe vera
|
Ortega-Toro, Rodrigo
|
|
2017
|
72 |
C |
p. 1-10
|
artikel
|
| 3 |
A study on the gelation behavior of solutions of native gellan, deacylated gellan, and their mixture by water 1H T2 measurements
|
Hu, Bingjie
|
|
2017
|
72 |
C |
p. 47-51
|
artikel
|
| 4 |
A versatile viscometric method for the study of dissolved proteins, exemplified for casein micelles in ammoniacal solutions
|
Xiong, Xiaopeng
|
|
2017
|
72 |
C |
p. 195-201
|
artikel
|
| 5 |
Calendar
|
|
|
2017
|
72 |
C |
p. 389
|
artikel
|
| 6 |
Caseinate-zein-polysaccharide complex nanoparticles as potential oral delivery vehicles for curcumin: Effect of polysaccharide type and chemical cross-linking
|
Chang, Chao
|
|
2017
|
72 |
C |
p. 254-262
|
artikel
|
| 7 |
Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage
|
González-Martínez, D.A.
|
|
2017
|
72 |
C |
p. 115-126
|
artikel
|
| 8 |
Characterization of film-forming solutions and films incorporating free and nanoencapsulated tea polyphenol prepared by gelatins with different Bloom values
|
Chen, Maoshen
|
|
2017
|
72 |
C |
p. 381-388
|
artikel
|
| 9 |
Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
|
Tovar, Clara A.
|
|
2017
|
72 |
C |
p. 346-349
|
artikel
|
| 10 |
Correlating network structure with functional properties of capillary alginate gels for muscle fiber formation
|
Schuster, E.
|
|
2017
|
72 |
C |
p. 210-218
|
artikel
|
| 11 |
Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure
|
Morell, P.
|
|
2017
|
72 |
C |
p. 27-34
|
artikel
|
| 12 |
Development of biocomposite films incorporated with different amounts of shellac, emulsifier, and surfactant
|
Saberi, Bahareh
|
|
2017
|
72 |
C |
p. 174-184
|
artikel
|
| 13 |
Distribution and competition between carvacrol and propylene glycol for trapping by amylose in aqueous suspensions based on potato starch and konjac glucomannan
|
Lafarge, Céline
|
|
2017
|
72 |
C |
p. 145-154
|
artikel
|
| 14 |
Editorial Board
|
|
|
2017
|
72 |
C |
p. IFC
|
artikel
|
| 15 |
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
|
Nguyen, Phuong T.M.
|
|
2017
|
72 |
C |
p. 90-104
|
artikel
|
| 16 |
Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization
|
Anvari, Mohammad
|
|
2017
|
72 |
C |
p. 11-26
|
artikel
|
| 17 |
Effect of gamma irradiation on structural, molecular, thermal and rheological properties of sunflower protein isolate
|
Malik, Mudasir Ahmad
|
|
2017
|
72 |
C |
p. 312-322
|
artikel
|
| 18 |
Effect of pressure with shear stress on gelatinization of starches with different amylose/amylopectin ratios
|
Ji, Zhili
|
|
2017
|
72 |
C |
p. 331-337
|
artikel
|
| 19 |
Effects of low polyhydroxyalkanoate content on the properties of films based on modified starch acquired by extrusion blowing
|
Sun, Shenglin
|
|
2017
|
72 |
C |
p. 81-89
|
artikel
|
| 20 |
Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage
|
Raikos, Vassilios
|
|
2017
|
72 |
C |
p. 155-162
|
artikel
|
| 21 |
Entrapment and delivery of α-tocopherol by a self-assembled, alginate-conjugated prodrug nanostructure
|
Ye, Fayin
|
|
2017
|
72 |
C |
p. 62-72
|
artikel
|
| 22 |
Graphical Abstracts
|
|
|
2017
|
72 |
C |
p. iii-xiii
|
artikel
|
| 23 |
Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization
|
Liu, Yujia
|
|
2017
|
72 |
C |
p. 304-311
|
artikel
|
| 24 |
Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure
|
Wang, Yongquan
|
|
2017
|
72 |
C |
p. 105-114
|
artikel
|
| 25 |
Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH
|
Xu, Xingfeng
|
|
2017
|
72 |
C |
p. 185-194
|
artikel
|
| 26 |
Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum
|
Tan, Yunbing
|
|
2017
|
72 |
C |
p. 73-80
|
artikel
|
| 27 |
Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions
|
Felix, M.
|
|
2017
|
72 |
C |
p. 372-380
|
artikel
|
| 28 |
Interaction of human serum albumin with volatiles and polyphenols from some berries
|
Beema Shafreen, Rajamohamed
|
|
2017
|
72 |
C |
p. 297-303
|
artikel
|
| 29 |
Isolation, characterization and comparative study of starches from selected Zingiberaceae species, a non-conventional source
|
Jamir, Kizukala
|
|
2017
|
72 |
C |
p. 247-253
|
artikel
|
| 30 |
Microencapsulation of Lactobacillus salivarious Li01 for enhanced storage viability and targeted delivery to gut microbiota
|
Yao, Mingfei
|
|
2017
|
72 |
C |
p. 228-236
|
artikel
|
| 31 |
Molecular structure and digestibility of banana flour and starch
|
Bi, Yu
|
|
2017
|
72 |
C |
p. 219-227
|
artikel
|
| 32 |
Mucoadhesion: A food perspective
|
Cook, Sarah L.
|
|
2017
|
72 |
C |
p. 281-296
|
artikel
|
| 33 |
Pectin isolation and characterization from six okra genotypes
|
Kpodo, F.M.
|
|
2017
|
72 |
C |
p. 323-330
|
artikel
|
| 34 |
Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction
|
Willemsen, Katleen L.D.D.
|
|
2017
|
72 |
C |
p. 358-371
|
artikel
|
| 35 |
Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships
|
Liu, Jianhua
|
|
2017
|
72 |
C |
p. 136-144
|
artikel
|
| 36 |
Poroviscoelasticity of whey protein hydrogels at different length and time scales
|
Hu, Wei
|
|
2017
|
72 |
C |
p. 237-246
|
artikel
|
| 37 |
Protein-polyphenol particles for delivering structural and health functionality
|
Foegeding, E. Allen
|
|
2017
|
72 |
C |
p. 163-173
|
artikel
|
| 38 |
Release and recovery of pectic hydrocolloids and phenolics from culled citrus fruits
|
Cameron, Randall G.
|
|
2017
|
72 |
C |
p. 52-61
|
artikel
|
| 39 |
Structural elucidation of a water-soluble polysaccharide isolated from Balangu shirazi (Lallemantia royleana) seeds
|
Farhadi, Neda
|
|
2017
|
72 |
C |
p. 263-270
|
artikel
|
| 40 |
Suppression of retrogradation of gelatinized rice starch by anti-listerial grass carp protein hydrolysate
|
Xiao, Jianhui
|
|
2017
|
72 |
C |
p. 338-345
|
artikel
|
| 41 |
Synthesis of bacterial cellulose and bacterial cellulose nanocrystals for their applications in the stabilization of olive oil pickering emulsion
|
Yan, Huiqiong
|
|
2017
|
72 |
C |
p. 127-135
|
artikel
|
| 42 |
Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins
|
Bogahawaththa, Dimuthu
|
|
2017
|
72 |
C |
p. 350-357
|
artikel
|
| 43 |
Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction
|
Muhoza, Bertrand
|
|
2017
|
72 |
C |
p. 271-280
|
artikel
|
| 44 |
Tragacanth gum containing Zataria multiflora Boiss. essential oil as a natural preservative for storage of button mushrooms (Agaricus bisporus)
|
Nasiri, Mahshid
|
|
2017
|
72 |
C |
p. 202-209
|
artikel
|
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