| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bioactively filled gelatin gels; challenges and opportunities
|
Dille, Morten J.
|
|
2018
|
76 |
C |
p. 17-29
|
artikel
|
| 2 |
Characterisations of oil-in-water Pickering emulsion stabilized hydrophobic phytoglycogen nanoparticles
|
Ye, Fan
|
|
2018
|
76 |
C |
p. 78-87
|
artikel
|
| 3 |
Contents: Graphical Abstracts
|
|
|
2018
|
76 |
C |
p. iii-ix
|
artikel
|
| 4 |
Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties
|
Chen, Hao
|
|
2018
|
76 |
C |
p. 173-183
|
artikel
|
| 5 |
Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review
|
Sharif, Hafiz Rizwan
|
|
2018
|
76 |
C |
p. 2-16
|
artikel
|
| 6 |
Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment
|
Deng, Changning
|
|
2018
|
76 |
C |
p. 113-122
|
artikel
|
| 7 |
Editorial
|
Cui, Steve W.
|
|
2018
|
76 |
C |
p. 1
|
artikel
|
| 8 |
Editorial Board
|
|
|
2018
|
76 |
C |
p. IFC
|
artikel
|
| 9 |
Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic
|
Xu, Yafeng
|
|
2018
|
76 |
C |
p. 96-102
|
artikel
|
| 10 |
Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide
|
Li, Junjun
|
|
2018
|
76 |
C |
p. 158-163
|
artikel
|
| 11 |
Effects of soluble soy polysaccharides and gum arabic on the interfacial shear rheology of soy β-conglycinin at the air/water and oil/water interfaces
|
Li, Weiwei
|
|
2018
|
76 |
C |
p. 123-130
|
artikel
|
| 12 |
Extraction, physicochemical characteristics and functional properties of Mung bean protein
|
Du, Mengxia
|
|
2018
|
76 |
C |
p. 131-140
|
artikel
|
| 13 |
Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method
|
Sukkhown, Pattraporn
|
|
2018
|
76 |
C |
p. 103-112
|
artikel
|
| 14 |
Gelation mechanism of polysaccharides from Auricularia auricula-judae
|
Bao, Honghui
|
|
2018
|
76 |
C |
p. 35-41
|
artikel
|
| 15 |
Impact of distribution of carboxymethyl substituents in the stabilizer of carboxymethyl cellulose on the stability of acidified milk drinks
|
Cai, Zhixiang
|
|
2018
|
76 |
C |
p. 150-157
|
artikel
|
| 16 |
Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins
|
Chevallier, Marie
|
|
2018
|
76 |
C |
p. 164-172
|
artikel
|
| 17 |
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
|
Leiter, Andreas
|
|
2018
|
76 |
C |
p. 194-203
|
artikel
|
| 18 |
Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates
|
Sun, Tao
|
|
2018
|
76 |
C |
p. 30-34
|
artikel
|
| 19 |
Microencapsulation of Lactobacillus acidophilus with konjac glucomannan hydrogel
|
Mu, Ruo-Jun
|
|
2018
|
76 |
C |
p. 42-48
|
artikel
|
| 20 |
Modeling water partition in composite gels of BSA with gelatin following thermal treatment
|
Semasaka, Carine
|
|
2018
|
76 |
C |
p. 141-149
|
artikel
|
| 21 |
Pectin and gastric pH interactively affect DHA-rich emulsion in vitro digestion microstructure, digestibility and bioaccessibility
|
Lin, Xinjie
|
|
2018
|
76 |
C |
p. 49-59
|
artikel
|
| 22 |
Rheological behavior of dietary fibre in simulated small intestinal conditions
|
Repin, Nikolay
|
|
2018
|
76 |
C |
p. 216-225
|
artikel
|
| 23 |
Structure and conformation characterization of galactomannan from seeds of Cassia obtusifolia
|
Feng, Lei
|
|
2018
|
76 |
C |
p. 67-77
|
artikel
|
| 24 |
Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein
|
Chen, Xu
|
|
2018
|
76 |
C |
p. 88-95
|
artikel
|
| 25 |
The influence of rice protein content and mixed stabilizers on textural and rheological properties of jasmine rice pudding
|
Thaiudom, S.
|
|
2018
|
76 |
C |
p. 204-215
|
artikel
|
| 26 |
The role of structural relaxation in governing the mobility of linoleic acid in condensed whey protein matrices
|
Paramita, Vilia Darma
|
|
2018
|
76 |
C |
p. 184-193
|
artikel
|
| 27 |
Ultrasonic irradiation induces degradation and improves prebiotic properties of polysaccharide from seeds of Plantago asiatica L. during in vitro fermentation by human fecal microbiota
|
Hu, Jie-Lun
|
|
2018
|
76 |
C |
p. 60-66
|
artikel
|
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