| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A detailed investigation of whey protein isolate solutions and gels reveals a number of novel characteristics
|
Homer, Stephen
|
|
|
77 |
C |
p. 566-576
|
artikel
|
| 2 |
A hydrocolloid based biorefinery approach to the valorisation of mango peel waste
|
Banerjee, Jhumur
|
|
|
77 |
C |
p. 142-151
|
artikel
|
| 3 |
An optimal window for the fabrication of Edible Polyelectrolyte Complex Nanotubes (EPCNs) from bovine serum albumin (BSA) and sodium alginate
|
Maldonado, L.
|
|
|
77 |
C |
p. 336-346
|
artikel
|
| 4 |
Bionanocomposite films developed from corn starch and natural and modified nano-clays with or without added blueberry extract
|
Gutiérrez, Tomy J.
|
|
|
77 |
C |
p. 407-420
|
artikel
|
| 5 |
Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface
|
Wang, Pengjie
|
|
|
77 |
C |
p. 689-698
|
artikel
|
| 6 |
Cellulose-rich oleogels prepared with an emulsion-templated approach
|
Jiang, Yang
|
|
|
77 |
C |
p. 460-464
|
artikel
|
| 7 |
Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition
|
Li, Junhua
|
|
|
77 |
C |
p. 887-893
|
artikel
|
| 8 |
Characteristics of some physically modified starches using mild heating and freeze-thawing
|
Zhang, Chen
|
|
|
77 |
C |
p. 894-901
|
artikel
|
| 9 |
Characterization of high density lipoprotein from egg yolk and its ability to form nanocomplexes with chitosan as natural delivery vehicles
|
Zhou, Mingyong
|
|
|
77 |
C |
p. 204-211
|
artikel
|
| 10 |
Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin
|
Li, Min
|
|
|
77 |
C |
p. 843-852
|
artikel
|
| 11 |
Composite pullulan-whey protein nanofibers made by electrospinning: Impact of process parameters on fiber morphology and physical properties
|
Drosou, Christina
|
|
|
77 |
C |
p. 726-735
|
artikel
|
| 12 |
Composite whey protein–cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion
|
Sarkar, Anwesha
|
|
|
77 |
C |
p. 436-444
|
artikel
|
| 13 |
Conformational studies and molecular characterization of the polysaccharide kefiran
|
Exarhopoulos, Stylianos
|
|
|
77 |
C |
p. 347-356
|
artikel
|
| 14 |
Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts
|
Atay, Elif
|
|
|
77 |
C |
p. 699-710
|
artikel
|
| 15 |
Development of a controlled bioconversion process for the recovery of chitosan from blue crab (Portunus segnis) exoskeleton
|
Hamdi, Marwa
|
|
|
77 |
C |
p. 534-548
|
artikel
|
| 16 |
Digestibility and physicochemical properties of starch-galactomannan complexes by heat-moisture treatment
|
Chen, Yun
|
|
|
77 |
C |
p. 853-862
|
artikel
|
| 17 |
Dissolution of bovine serum albumin hydrogels in alkali
|
Mercadé-Prieto, Ruben
|
|
|
77 |
C |
p. 598-606
|
artikel
|
| 18 |
Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins
|
Shaddel, Rezvan
|
|
|
77 |
C |
p. 803-816
|
artikel
|
| 19 |
Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems
|
Sadeghi-Mehr, Arash
|
|
|
77 |
C |
p. 937-944
|
artikel
|
| 20 |
Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation
|
Šešlija, Sanja
|
|
|
77 |
C |
p. 494-501
|
artikel
|
| 21 |
Editorial Board
|
|
|
|
77 |
C |
p. ii
|
artikel
|
| 22 |
Effect of a dual modification by hydroxypropylation and acid hydrolysis on the structure and rheological properties of potato starch
|
Li, Lingjin
|
|
|
77 |
C |
p. 825-833
|
artikel
|
| 23 |
Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics
|
Ramos, Philippe E.
|
|
|
77 |
C |
p. 8-16
|
artikel
|
| 24 |
Effect of drying method and hydrothermal treatment of pregelatinized Hylon VII starch on resistant starch content
|
Agama-Acevedo, E.
|
|
|
77 |
C |
p. 817-824
|
artikel
|
| 25 |
Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization
|
Jiao, Bo
|
|
|
77 |
C |
p. 329-335
|
artikel
|
| 26 |
Effect of ethanol on the solubilization of hydrophobic molecules by sodium caseinate
|
Qu, Yanqi
|
|
|
77 |
C |
p. 454-459
|
artikel
|
| 27 |
Effect of frying on the pasting and rheological properties of normal maize starch
|
Chen, Long
|
|
|
77 |
C |
p. 85-95
|
artikel
|
| 28 |
Effect of gellan incorporation on gel properties of bigeye snapper surimi
|
Petcharat, Tanyamon
|
|
|
77 |
C |
p. 746-753
|
artikel
|
| 29 |
Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder
|
Singh, Avtar
|
|
|
77 |
C |
p. 286-296
|
artikel
|
| 30 |
Effects of dextrinization and octenylsuccinylation of high amylose starch on complex formation with ω-3 fatty acids (EPA/DHA)
|
Park, Eun Young
|
|
|
77 |
C |
p. 357-362
|
artikel
|
| 31 |
Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains
|
Guo, Peng
|
|
|
77 |
C |
p. 445-453
|
artikel
|
| 32 |
Effects of polysaccharide charge pattern on the microstructures of β-lactoglobulin-pectin complex coacervates, studied by SAXS and SANS
|
Xu, Amy Y.
|
|
|
77 |
C |
p. 952-963
|
artikel
|
| 33 |
Effects of selected phosphate salts on gelling properties and water state of whole egg gel
|
Li, Junhua
|
|
|
77 |
C |
p. 1-7
|
artikel
|
| 34 |
Effects of various cross-linking agents on the physicochemical properties of starch/PHA composite films produced by extrusion blowing
|
Sun, Shenglin
|
|
|
77 |
C |
p. 964-975
|
artikel
|
| 35 |
Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions
|
Jiménez, Maribel
|
|
|
77 |
C |
p. 902-910
|
artikel
|
| 36 |
Elaboration of curcumin-loaded rice bran albumin nanoparticles formulation with increased in vitro bioactivity and in vivo bioavailability
|
Liu, Chun
|
|
|
77 |
C |
p. 834-842
|
artikel
|
| 37 |
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties
|
Herrero, A.M.
|
|
|
77 |
C |
p. 212-219
|
artikel
|
| 38 |
Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking
|
Chen, Lin
|
|
|
77 |
C |
p. 607-616
|
artikel
|
| 39 |
Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques
|
Rodrigues, Delane C.
|
|
|
77 |
C |
p. 270-276
|
artikel
|
| 40 |
Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde
|
Chen, Enmin
|
|
|
77 |
C |
p. 976-985
|
artikel
|
| 41 |
Enzymatic catalyzed corn fiber gum-bovine serum albumin conjugates: Their interfacial adsorption behaviors in oil-in-water emulsions
|
Liu, Yan
|
|
|
77 |
C |
p. 986-994
|
artikel
|
| 42 |
Eriobotrya japonica seed as a new source of starch: Assessment of phenolic compounds, antioxidant activity, thermal, rheological and morphological properties
|
Turola Barbi, Rafaela Cristina
|
|
|
77 |
C |
p. 646-658
|
artikel
|
| 43 |
Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate β-carotene by anti-solvent precipitation method
|
Wang, Mei
|
|
|
77 |
C |
p. 577-587
|
artikel
|
| 44 |
Fabrication of milled cellulose particles-stabilized Pickering emulsions
|
Lu, Xuanxuan
|
|
|
77 |
C |
p. 427-435
|
artikel
|
| 45 |
Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin
|
Dai, Lei
|
|
|
77 |
C |
p. 617-628
|
artikel
|
| 46 |
Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules
|
Lin, Quanquan
|
|
|
77 |
C |
p. 187-203
|
artikel
|
| 47 |
Factors affecting the entrapment efficiency of β-cyclodextrins and their effects on the formation of inclusion complexes containing essential oils
|
da Rocha Neto, Argus Cezar
|
|
|
77 |
C |
p. 509-523
|
artikel
|
| 48 |
Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein
|
Wouters, Arno G.B.
|
|
|
77 |
C |
p. 176-186
|
artikel
|
| 49 |
Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature
|
Peng, Dengfeng
|
|
|
77 |
C |
p. 107-116
|
artikel
|
| 50 |
Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability
|
Cuevas-Bernardino, Juan C.
|
|
|
77 |
C |
p. 736-745
|
artikel
|
| 51 |
Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate
|
Primozic, Maja
|
|
|
77 |
C |
p. 126-141
|
artikel
|
| 52 |
Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides
|
de Souza, Volnei Brito
|
|
|
77 |
C |
p. 297-306
|
artikel
|
| 53 |
Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment
|
Djoullah, Attaf
|
|
|
77 |
C |
p. 636-645
|
artikel
|
| 54 |
Graphical abstract TOC
|
|
|
|
77 |
C |
p. IBC
|
artikel
|
| 55 |
Graphical abstract TOC
|
|
|
|
77 |
C |
p. OBC
|
artikel
|
| 56 |
Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device
|
Comunian, Talita A.
|
|
|
77 |
C |
p. 96-106
|
artikel
|
| 57 |
Influence of viscosity on the growth of human gut microbiota
|
Tamargo, Alba
|
|
|
77 |
C |
p. 163-167
|
artikel
|
| 58 |
In situ study of skim milk structure changes under high hydrostatic pressure using synchrotron SAXS
|
Yang, Zhi
|
|
|
77 |
C |
p. 772-776
|
artikel
|
| 59 |
Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions
|
Lin, Quanquan
|
|
|
77 |
C |
p. 30-39
|
artikel
|
| 60 |
Interfacial and emulsifying properties of mealworm protein at the oil/water interface
|
Gould, Joanne
|
|
|
77 |
C |
p. 57-65
|
artikel
|
| 61 |
In vitro amylase hydrolysis of amylopectins from cereal starches based on molecular structure of amylopectins
|
Guo, Li
|
|
|
77 |
C |
p. 238-247
|
artikel
|
| 62 |
In vitro digestion and physicochemical characteristics of corn starch mixed with amino acid modified by heat-moisture treatment
|
Ji, Ying
|
|
|
77 |
C |
p. 720-725
|
artikel
|
| 63 |
Is isolating starch from the residue of annatto pigment extraction feasible?
|
Garcia Silveira, Thamiris Maria
|
|
|
77 |
C |
p. 117-125
|
artikel
|
| 64 |
Isolation and characterization of galactomannans from Prosopis affinis as potential gum substitutes
|
Vilaró, Pilar
|
|
|
77 |
C |
p. 711-719
|
artikel
|
| 65 |
Kinetics of NaCl induced gelation of soy protein aggregates: Effects of temperature, aggregate size, and protein concentration
|
Chen, Nannan
|
|
|
77 |
C |
p. 66-74
|
artikel
|
| 66 |
Large amplitude oscillatory shear behavior and tribological properties of gum extracted from Alyssum homolocarpum seed
|
Anvari, Mohammad
|
|
|
77 |
C |
p. 669-676
|
artikel
|
| 67 |
Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo
|
Johansson, Daniel P.
|
|
|
77 |
C |
p. 49-56
|
artikel
|
| 68 |
Layer-by-layer coating of chitosan/pectin effectively improves the hydration capacity, water suspendability and tofu gel compatibility of okara powder
|
Wei, Fubin
|
|
|
77 |
C |
p. 465-473
|
artikel
|
| 69 |
Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin
|
Sun, Binghua
|
|
|
77 |
C |
p. 911-920
|
artikel
|
| 70 |
Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels
|
Meng, Zong
|
|
|
77 |
C |
p. 17-29
|
artikel
|
| 71 |
Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion
|
Shen, Xiaoyu
|
|
|
77 |
C |
p. 40-48
|
artikel
|
| 72 |
Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization
|
Guimarães, Jonas T.
|
|
|
77 |
C |
p. 787-795
|
artikel
|
| 73 |
Molecular and structural changes in gelatin evidenced by Raman microspectroscopy
|
Duconseille, Anne
|
|
|
77 |
C |
p. 777-786
|
artikel
|
| 74 |
Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes
|
Ghasemi, Sanaz
|
|
|
77 |
C |
p. 152-162
|
artikel
|
| 75 |
Oat protein-shellac beads: Superior protection and delivery carriers for sensitive bioactive compounds
|
Yang, Chen
|
|
|
77 |
C |
p. 754-763
|
artikel
|
| 76 |
On the road to understanding and control of creaminess perception in food colloids
|
Dickinson, Eric
|
|
|
77 |
C |
p. 372-385
|
artikel
|
| 77 |
Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH
|
Ainis, William Nicholas
|
|
|
77 |
C |
p. 397-406
|
artikel
|
| 78 |
pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets
|
Zhu, Yuqing
|
|
|
77 |
C |
p. 870-878
|
artikel
|
| 79 |
Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH
|
Lin, Quanquan
|
|
|
77 |
C |
p. 549-556
|
artikel
|
| 80 |
Physical properties of tofu gel probed by water translational/rotational dynamics
|
Kawaguchi, Tsubasa
|
|
|
77 |
C |
p. 474-481
|
artikel
|
| 81 |
Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate
|
Hu, Yan
|
|
|
77 |
C |
p. 588-597
|
artikel
|
| 82 |
Physical/thermal properties and heat seal ability of bilayer films based on fish gelatin and poly(lactic acid)
|
Nilsuwan, Krisana
|
|
|
77 |
C |
p. 248-256
|
artikel
|
| 83 |
Physicochemical properties of maize and sweet potato starches in the presence of cellulose nanocrystals
|
Cui, Shaoning
|
|
|
77 |
C |
p. 220-227
|
artikel
|
| 84 |
Preparation and characterization of a novel edible film based on Artemisia sphaerocephala Krasch. gum: Effects of type and concentration of plasticizers
|
Liang, Tieqiang
|
|
|
77 |
C |
p. 502-508
|
artikel
|
| 85 |
Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity
|
Sponton, Osvaldo E.
|
|
|
77 |
C |
p. 863-869
|
artikel
|
| 86 |
Pullulan-based nanocomposite films for functional food packaging: Exploiting lysozyme nanofibers as antibacterial and antioxidant reinforcing additives
|
Silva, Nuno H.C.S.
|
|
|
77 |
C |
p. 921-930
|
artikel
|
| 87 |
Release kinetics of Tilapia scale collagen I peptides during tryptic hydrolysis
|
Chen, Junde
|
|
|
77 |
C |
p. 931-936
|
artikel
|
| 88 |
Research on rapid gelatinization of rabbit skin collagen as effect of acid treatment
|
Ma, Mingsi
|
|
|
77 |
C |
p. 945-951
|
artikel
|
| 89 |
Review on the loading efficacy of dietary tea polyphenols with milk proteins
|
Chanphai, P.
|
|
|
77 |
C |
p. 322-328
|
artikel
|
| 90 |
Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating
|
Chen, Xing
|
|
|
77 |
C |
p. 524-533
|
artikel
|
| 91 |
Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles
|
Zou, Yuan
|
|
|
77 |
C |
p. 363-371
|
artikel
|
| 92 |
Sequential extraction and physicochemical characterization of polysaccharides from chicory (Cichorium intybus) root pulp
|
Guo, Xiaoming
|
|
|
77 |
C |
p. 277-285
|
artikel
|
| 93 |
Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions
|
Dehghani, Parastoo
|
|
|
77 |
C |
p. 677-688
|
artikel
|
| 94 |
Structural and functional effects of manipulating the degree of methylesterification in a model homogalacturonan with a pseudo-random fungal pectin methylesterase followed by a processive methylesterase
|
Kim, Yang
|
|
|
77 |
C |
p. 879-886
|
artikel
|
| 95 |
Structural effects of microalgae additives on the starch gelatinisation process
|
Martínez-Sanz, Marta
|
|
|
77 |
C |
p. 257-269
|
artikel
|
| 96 |
Structural, rheological and functional properties of modified soluble dietary fiber from tomato peels
|
Li, Na
|
|
|
77 |
C |
p. 557-565
|
artikel
|
| 97 |
Structure and rheological characterization of konjac glucomannan octenyl succinate (KGOS)
|
Zhong, Geng
|
|
|
77 |
C |
p. 386-396
|
artikel
|
| 98 |
The application of agar oligosaccharides in directly acidified milk drinks
|
Zhao, Jingkun
|
|
|
77 |
C |
p. 421-426
|
artikel
|
| 99 |
The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp (Litopenaeus vannamei) protein during frozen storage
|
Zhang, Bin
|
|
|
77 |
C |
p. 228-237
|
artikel
|
| 100 |
The effect of in vitro gastrointestinal conditions on the structure and conformation of oat β-glucan
|
Korompokis, Konstantinos
|
|
|
77 |
C |
p. 659-668
|
artikel
|
| 101 |
The gelation properties of tara gum blended with κ-carrageenan or xanthan
|
Wu, Yanbei
|
|
|
77 |
C |
p. 764-771
|
artikel
|
| 102 |
The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments
|
Ben-Harb, S.
|
|
|
77 |
C |
p. 75-84
|
artikel
|
| 103 |
Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends
|
Razavi, Seyed M.A.
|
|
|
77 |
C |
p. 307-321
|
artikel
|
| 104 |
Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose
|
Morreale, Federico
|
|
|
77 |
C |
p. 629-635
|
artikel
|
| 105 |
Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
|
Santiago, Jihan Santanina J.
|
|
|
77 |
C |
p. 482-493
|
artikel
|
| 106 |
Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins
|
Oh, Im Kyung
|
|
|
77 |
C |
p. 796-802
|
artikel
|
| 107 |
Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers
|
Liu, Xiao
|
|
|
77 |
C |
p. 168-175
|
artikel
|
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