| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amelioration of obesity in high-fat diet-fed mice by chestnut starch modified by amylosucrase from Deinococcus geothermalis
|
Lee, Eun-Sook
|
|
2018
|
75 |
C |
p. 22-32
11 p.
|
artikel
|
| 2 |
A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch
|
Oyeyinka, Samson A.
|
|
2018
|
75 |
C |
p. 62-71
10 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2018
|
75 |
C |
p. 246-
1 p.
|
artikel
|
| 4 |
Carboxymethyl cellulose with tailored degree of substitution obtained from bacterial cellulose
|
Casaburi, Agustina
|
|
2018
|
75 |
C |
p. 147-156
10 p.
|
artikel
|
| 5 |
Cellulose nanofibers produced from banana peel by chemical and mechanical treatments: Characterization and cytotoxicity assessment
|
Tibolla, H.
|
|
2018
|
75 |
C |
p. 192-201
10 p.
|
artikel
|
| 6 |
Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions
|
Zhang, Longteng
|
|
2018
|
75 |
C |
p. 116-124
9 p.
|
artikel
|
| 7 |
Characteristics of the interaction mechanism between tannic acid and sodium caseinate using multispectroscopic and thermodynamics methods
|
Zhan, Fuchao
|
|
2018
|
75 |
C |
p. 81-87
7 p.
|
artikel
|
| 8 |
Characterization of gelatin/zein nanofibers by hybrid electrospinning
|
Deng, Lingli
|
|
2018
|
75 |
C |
p. 72-80
9 p.
|
artikel
|
| 9 |
Chemical characterization and antioxidant activity of sulfated polysaccharides from Navicula sp.
|
Fimbres-Olivarria, Diana
|
|
2018
|
75 |
C |
p. 229-236
8 p.
|
artikel
|
| 10 |
Chinese quince (Chaenomeles sinensis) seed gum: Structural characterization
|
Wang, Li
|
|
2018
|
75 |
C |
p. 237-245
9 p.
|
artikel
|
| 11 |
Contents: Graphical Abstracts
|
|
|
2018
|
75 |
C |
p. iii-ix
nvt p.
|
artikel
|
| 12 |
Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration
|
Chevalier, Elodie
|
|
2018
|
75 |
C |
p. 182-191
10 p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
2018
|
75 |
C |
p. IFC-
1 p.
|
artikel
|
| 14 |
Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin
|
Stender, Emil G.P.
|
|
2018
|
75 |
C |
p. 157-163
7 p.
|
artikel
|
| 15 |
Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch
|
Park, Eun Young
|
|
2018
|
75 |
C |
p. 33-40
8 p.
|
artikel
|
| 16 |
Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution
|
Gao, Ruichang
|
|
2018
|
75 |
C |
p. 174-181
8 p.
|
artikel
|
| 17 |
Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch
|
Zainal Abiddin, N.F.
|
|
2018
|
75 |
C |
p. 138-146
9 p.
|
artikel
|
| 18 |
Effect of oxidative modification on structural and foaming properties of egg white protein
|
Duan, Xiang
|
|
2018
|
75 |
C |
p. 223-228
6 p.
|
artikel
|
| 19 |
Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel
|
Yang, Zhi
|
|
2018
|
75 |
C |
p. 164-173
10 p.
|
artikel
|
| 20 |
Enhanced mechanical properties and gelling ability of gelatin hydrogels reinforced with chitin whiskers
|
Ge, Shengju
|
|
2018
|
75 |
C |
p. 1-12
12 p.
|
artikel
|
| 21 |
High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro
|
Colussi, Rosana
|
|
2018
|
75 |
C |
p. 131-137
7 p.
|
artikel
|
| 22 |
Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor
|
Salt, Louise J.
|
|
2018
|
75 |
C |
p. 211-222
12 p.
|
artikel
|
| 23 |
Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions
|
Both, E.M.
|
|
2018
|
75 |
C |
p. 202-210
9 p.
|
artikel
|
| 24 |
On the encapsulation and viability of probiotic bacteria in edible carboxymethyl cellulose-gelatin water-in-water emulsions
|
Singh, Poonam
|
|
2018
|
75 |
C |
p. 41-50
10 p.
|
artikel
|
| 25 |
Preparation and characterization of antioxidant soy protein isolate films incorporating licorice residue extract
|
Han, Yingying
|
|
2018
|
75 |
C |
p. 13-21
9 p.
|
artikel
|
| 26 |
Reducing digestibility and viscoelasticity of oat starch after hydrolysis by pullulanase from Bacillus acidopullulyticus
|
Li, Xiaolei
|
|
2018
|
75 |
C |
p. 88-94
7 p.
|
artikel
|
| 27 |
Role of gellan gum microstructure in freeze drying and rehydration mechanisms
|
Cassanelli, Mattia
|
|
2018
|
75 |
C |
p. 51-61
11 p.
|
artikel
|
| 28 |
Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals
|
Chen, Qiu-Hong
|
|
2018
|
75 |
C |
p. 125-130
6 p.
|
artikel
|
| 29 |
Thermoplastic cassava starch-chitosan bilayer films containing essential oils
|
Valencia-Sullca, Cristina
|
|
2018
|
75 |
C |
p. 107-115
9 p.
|
artikel
|
| 30 |
Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese
|
Benjamin, O.
|
|
2018
|
75 |
C |
p. 95-106
12 p.
|
artikel
|
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