| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose
|
Wouters, Arno G.B.
|
|
2017
|
73 |
C |
p. 284-294
11 p.
|
article
|
| 2 |
Antioxidant hydrocolloids from herb Graptopetalum paraguayense leaves show anti-colon cancer cells and anti-neuroinflammatory potentials
|
Ai, Lianzhong
|
|
2017
|
73 |
C |
p. 51-59
9 p.
|
article
|
| 3 |
Bioactive chitosan/ellagic acid films with UV-light protection for active food packaging
|
Vilela, Carla
|
|
2017
|
73 |
C |
p. 120-128
9 p.
|
article
|
| 4 |
Calendar
|
|
|
2017
|
73 |
C |
p. 358-
1 p.
|
article
|
| 5 |
Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide
|
Xiong, Wenfei
|
|
2017
|
73 |
C |
p. 41-50
10 p.
|
article
|
| 6 |
Contents: Graphical abstracts
|
|
|
2017
|
73 |
C |
p. iii-xii
nvt p.
|
article
|
| 7 |
Editorial Board
|
|
|
2017
|
73 |
C |
p. IFC-
1 p.
|
article
|
| 8 |
Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface
|
Zhu, Qiaomei
|
|
2017
|
73 |
C |
p. 194-202
9 p.
|
article
|
| 9 |
Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film
|
Liu, Jun
|
|
2017
|
73 |
C |
p. 90-100
11 p.
|
article
|
| 10 |
Effect of the type of carbohydrate on the DVS critical relative humidity in spray-dried fat-filled pea protein-based powders: Comparison with monolayer coverage and Tg values
|
Domian, Ewa
|
|
2017
|
73 |
C |
p. 335-343
9 p.
|
article
|
| 11 |
Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: Implications for bioaccessibility of β-carotene
|
Lin, Quanquan
|
|
2017
|
73 |
C |
p. 184-193
10 p.
|
article
|
| 12 |
Enhanced self-association and “weak gel” rheology of microdispersed oxidised cellulose (MDOC) by low concentrations of guar gum
|
Agoub, Agoub A.
|
|
2017
|
73 |
C |
p. 229-234
6 p.
|
article
|
| 13 |
Fabrication and characterization of biocompatible hybrid nanoparticles from spontaneous co-assembly of casein/gliadin and proanthocyanidin
|
Liu, Chengzhen
|
|
2017
|
73 |
C |
p. 74-89
16 p.
|
article
|
| 14 |
Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification
|
Celus, Miete
|
|
2017
|
73 |
C |
p. 101-109
9 p.
|
article
|
| 15 |
Functional properties and applications of basil seed gum: An overview
|
Naji-Tabasi, Sara
|
|
2017
|
73 |
C |
p. 313-325
13 p.
|
article
|
| 16 |
Gelation of cereal β-glucan at low concentrations
|
Mäkelä, Noora
|
|
2017
|
73 |
C |
p. 60-66
7 p.
|
article
|
| 17 |
Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate
|
Balakrishnan, Gireeshkumar
|
|
2017
|
73 |
C |
p. 213-221
9 p.
|
article
|
| 18 |
Improvement of mechanical and water absorption properties of plant protein based bioplastics
|
Gómez-Heincke, Diana
|
|
2017
|
73 |
C |
p. 21-29
9 p.
|
article
|
| 19 |
Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties
|
Porfiri, M.C.
|
|
2017
|
73 |
C |
p. 262-273
12 p.
|
article
|
| 20 |
Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone
|
Mession, Jean-Luc
|
|
2017
|
73 |
C |
p. 344-357
14 p.
|
article
|
| 21 |
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
|
Schröder, Anja
|
|
2017
|
73 |
C |
p. 129-140
12 p.
|
article
|
| 22 |
Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions
|
Liu, Xiao
|
|
2017
|
73 |
C |
p. 153-161
9 p.
|
article
|
| 23 |
Microstructural design of aerated food systems by soft-solid materials
|
Lazidis, A.
|
|
2017
|
73 |
C |
p. 110-119
10 p.
|
article
|
| 24 |
Nonuniform kinetic method applied to evolutionary process of a rate constant in NaOH-gelatinization of rice starch
|
Yamamoto, Hisashi
|
|
2017
|
73 |
C |
p. 141-152
12 p.
|
article
|
| 25 |
Permeation of probe molecules into alginate microbeads: Effect of salt and processing
|
van Leusden, P.
|
|
2017
|
73 |
C |
p. 255-261
7 p.
|
article
|
| 26 |
Physical bonding between sunflower proteins and phenols: Impact on interfacial properties
|
Karefyllakis, Dimitris
|
|
2017
|
73 |
C |
p. 326-334
9 p.
|
article
|
| 27 |
Physical properties and lipid bioavailability of nanoemulsion-based matrices with different thickening agents
|
Arancibia, C.
|
|
2017
|
73 |
C |
p. 243-254
12 p.
|
article
|
| 28 |
Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material
|
Sharif, Hafiz Rizwan
|
|
2017
|
73 |
C |
p. 274-283
10 p.
|
article
|
| 29 |
Polysaccharide from leaf skin of Aloe barbadensis Miller: Part I. Extraction, fractionation, physicochemical properties and structural characterization
|
Shi, Xiao-Dan
|
|
2017
|
73 |
C |
p. 176-183
8 p.
|
article
|
| 30 |
Potential of microencapsulation through emulsion-electrospraying to improve the bioaccesibility of β-carotene
|
Gómez-Mascaraque, Laura G.
|
|
2017
|
73 |
C |
p. 1-12
12 p.
|
article
|
| 31 |
Progress in C-type starches from different plant sources
|
He, Wei
|
|
2017
|
73 |
C |
p. 162-175
14 p.
|
article
|
| 32 |
Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity
|
Sponton, Osvaldo E.
|
|
2017
|
73 |
C |
p. 67-73
7 p.
|
article
|
| 33 |
Revealing the structure of high-water content biopolymer networks: Diminishing freezing artefacts in cryo-SEM images
|
Efthymiou, Christina
|
|
2017
|
73 |
C |
p. 203-212
10 p.
|
article
|
| 34 |
Rheological behavior of starch/carrageenan/milk proteins mixed systems: Role of each biopolymer type and chemical characteristics
|
Agoda-Tandjawa, G.
|
|
2017
|
73 |
C |
p. 300-312
13 p.
|
article
|
| 35 |
Sequencing analysis of β-glucan from highland barley with high performance anion exchange chromatography coupled to quadrupole time – Of – Flight mass spectrometry
|
Rong, Yinxiu
|
|
2017
|
73 |
C |
p. 235-242
8 p.
|
article
|
| 36 |
Stabilisation of foams by agar gel particles
|
Ellis, A.L.
|
|
2017
|
73 |
C |
p. 222-228
7 p.
|
article
|
| 37 |
Stability and phase behavior of konjac glucomannan-milk systems
|
Dai, Shuhong
|
|
2017
|
73 |
C |
p. 30-40
11 p.
|
article
|
| 38 |
Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin
|
Kastner, H.
|
|
2017
|
73 |
C |
p. 13-20
8 p.
|
article
|
| 39 |
The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects
|
Li, Hongyan
|
|
2017
|
73 |
C |
p. 295-299
5 p.
|
article
|
Journal description