| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active food packaging prepared with chitosan and olive pomace
|
de Moraes Crizel, Tainara
|
|
2018
|
74 |
C |
p. 139-150
12 p.
|
artikel
|
| 2 |
A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization
|
Tao, Jinxuan
|
|
2018
|
74 |
C |
p. 151-158
8 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2018
|
74 |
C |
p. 379-
1 p.
|
artikel
|
| 4 |
Characterization of gelatin/zein films fabricated by electrospinning vs solvent casting
|
Deng, Lingli
|
|
2018
|
74 |
C |
p. 324-332
9 p.
|
artikel
|
| 5 |
Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
|
Dai, Lei
|
|
2018
|
74 |
C |
p. 239-248
10 p.
|
artikel
|
| 6 |
Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications
|
Benucci, Ilaria
|
|
2018
|
74 |
C |
p. 124-131
8 p.
|
artikel
|
| 7 |
Coil-to-helix transition of gellan in dilute solutions is a two-step process
|
Safronov, Alexander P.
|
|
2018
|
74 |
C |
p. 108-114
7 p.
|
artikel
|
| 8 |
Comparative behaviour of solutions and dispersions of amaranth proteins on their emulsifying properties
|
Suarez, Santiago E.
|
|
2018
|
74 |
C |
p. 115-123
9 p.
|
artikel
|
| 9 |
Composite and nanocomposite films based on amaranth biopolymers
|
Condés, María Cecilia
|
|
2018
|
74 |
C |
p. 159-167
9 p.
|
artikel
|
| 10 |
Composite bioactive films based on smooth-hound viscera proteins and gelatin: Physicochemical characterization and antioxidant properties
|
Abdelhedi, Ola
|
|
2018
|
74 |
C |
p. 176-186
11 p.
|
artikel
|
| 11 |
Connection between dynamic rheometry and pair interactions of casein micelles in concentrated skim milk
|
Olivares, M.L.
|
|
2018
|
74 |
C |
p. 104-107
4 p.
|
artikel
|
| 12 |
Contents: Graphical Abstracts
|
|
|
2018
|
74 |
C |
p. iii-xiii
nvt p.
|
artikel
|
| 13 |
Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi)
|
Loiseleux, Thibault
|
|
2018
|
74 |
C |
p. 197-206
10 p.
|
artikel
|
| 14 |
Editorial Board
|
|
|
2018
|
74 |
C |
p. IFC-
1 p.
|
artikel
|
| 15 |
Effects of pH modification in proteins from fish (Whitemouth croaker) and their application in food packaging films
|
Romani, Viviane P.
|
|
2018
|
74 |
C |
p. 307-314
8 p.
|
artikel
|
| 16 |
Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi
|
Alipour, Hakimeh Jannat
|
|
2018
|
74 |
C |
p. 87-96
10 p.
|
artikel
|
| 17 |
Emulsifying behaviors and interfacial properties of different protein/gum arabic complexes: Effect of pH
|
Dong, Die
|
|
2018
|
74 |
C |
p. 289-295
7 p.
|
artikel
|
| 18 |
Emulsion stability of sugar beet pectin fractions obtained by isopropanol fractionation
|
Karnik, Deepika
|
|
2018
|
74 |
C |
p. 249-254
6 p.
|
artikel
|
| 19 |
Extensional and shear rheology of a food hydrocolloid
|
Yuan, Bo
|
|
2018
|
74 |
C |
p. 296-306
11 p.
|
artikel
|
| 20 |
Foam and emulsion properties of potato protein isolate and purified fractions
|
Schmidt, Jesper Malling
|
|
2018
|
74 |
C |
p. 367-378
12 p.
|
artikel
|
| 21 |
Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella
|
Chen, M.
|
|
2018
|
74 |
C |
p. 342-348
7 p.
|
artikel
|
| 22 |
Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan
|
Ge, Jiao
|
|
2018
|
74 |
C |
p. 23-31
9 p.
|
artikel
|
| 23 |
Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification
|
Zhu, Xue-Feng
|
|
2018
|
74 |
C |
p. 37-45
9 p.
|
artikel
|
| 24 |
Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging
|
Maryam Adilah, Z.A.
|
|
2018
|
74 |
C |
p. 207-218
12 p.
|
artikel
|
| 25 |
Functional, nutritional and flavor characteristic of soybean proteins obtained through reverse micelles
|
Zhao, Xiaoyan
|
|
2018
|
74 |
C |
p. 358-366
9 p.
|
artikel
|
| 26 |
Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties
|
Feyzi, Samira
|
|
2018
|
74 |
C |
p. 187-196
10 p.
|
artikel
|
| 27 |
Growth phenomena in biopolymer complexes composed of heated WPI and pectin
|
Zeeb, Benjamin
|
|
2018
|
74 |
C |
p. 53-61
9 p.
|
artikel
|
| 28 |
Heteroprotein complex formation of bovine serum albumin and lysozyme: Structure and thermal stability
|
Santos, Monique Barreto
|
|
2018
|
74 |
C |
p. 267-274
8 p.
|
artikel
|
| 29 |
Influence of ethanol-water solvent and ultra-high pressure on the stability of amylose-n-octanol complex
|
Shi, Miaomiao
|
|
2018
|
74 |
C |
p. 315-323
9 p.
|
artikel
|
| 30 |
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
|
Zhuang, Xinbo
|
|
2018
|
74 |
C |
p. 219-226
8 p.
|
artikel
|
| 31 |
Macromolecular complexes of lysozyme with kappa carrageenan
|
Antonov, Yurij A.
|
|
2018
|
74 |
C |
p. 227-238
12 p.
|
artikel
|
| 32 |
Mechanistic understanding of the relationships between molecular structure and emulsification properties of octenyl succinic anhydride (OSA) modified starches
|
Zhang, Haixiang
|
|
2018
|
74 |
C |
p. 168-175
8 p.
|
artikel
|
| 33 |
Modeling counterion partition in composite gels of BSA with gelatin following thermal treatment
|
Semasaka, Carine
|
|
2018
|
74 |
C |
p. 97-103
7 p.
|
artikel
|
| 34 |
pH and ionic strength induced complex coacervation of Pectin and Gelatin A
|
Joshi, Nidhi
|
|
2018
|
74 |
C |
p. 132-138
7 p.
|
artikel
|
| 35 |
Preparation and characterization of hsian-tsao gum and chitosan complex coacervates
|
You, Gang
|
|
2018
|
74 |
C |
p. 255-266
12 p.
|
artikel
|
| 36 |
Preparation and characterization of iron-alginate beads with some types of iron used in supplementation and fortification strategies
|
Churio, Osmaly
|
|
2018
|
74 |
C |
p. 1-10
10 p.
|
artikel
|
| 37 |
Properties of subcritical water-hydrolyzed passion fruit (Passiflora edulis) pectin
|
Klinchongkon, Khwanjai
|
|
2018
|
74 |
C |
p. 72-77
6 p.
|
artikel
|
| 38 |
Protection of blue color in a spirulina derived phycocyanin extract from proteolytic and thermal degradation via complexation with beet-pectin
|
Selig, Michael J.
|
|
2018
|
74 |
C |
p. 46-52
7 p.
|
artikel
|
| 39 |
Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds
|
Busch, V.M.
|
|
2018
|
74 |
C |
p. 333-341
9 p.
|
artikel
|
| 40 |
Screening the microwave-assisted extraction of hydrocolloids from Ocimum basilicum L. seeds as a novel extraction technique compared with conventional heating-stirring extraction
|
Keisandokht, Shima
|
|
2018
|
74 |
C |
p. 11-22
12 p.
|
artikel
|
| 41 |
Small-granule starches from sweet corn and cow cockle: Physical properties and amylopectin branching pattern
|
Peng, Xingyun
|
|
2018
|
74 |
C |
p. 349-357
9 p.
|
artikel
|
| 42 |
Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates and their role on emulsion stability
|
Zhang, Yuanhong
|
|
2018
|
74 |
C |
p. 62-71
10 p.
|
artikel
|
| 43 |
Structural and functional properties of Buchholzia coriacea seed flour and protein concentrate at different pH and protein concentrations
|
Ijarotimi, Oluwole S.
|
|
2018
|
74 |
C |
p. 275-288
14 p.
|
artikel
|
| 44 |
The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion
|
Yao, Xiaolin
|
|
2018
|
74 |
C |
p. 78-86
9 p.
|
artikel
|
| 45 |
Thermally induced degradation of NaCMC in water and effects of NaHCO3 on acid formation and charge
|
Hiltunen, Salla
|
|
2018
|
74 |
C |
p. 32-36
5 p.
|
artikel
|
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