| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A gelation mechanism for gelatin/polysaccharide aqueous mixtures
|
Wang, Chang-Sheng
|
|
2018
|
79 |
C |
p. 462-472
|
artikel
|
| 2 |
Bioactive coconut protein concentrate films incorporated with antioxidant extract of mature coconut water
|
Rodsamran, Pattrathip
|
|
2018
|
79 |
C |
p. 243-252
|
artikel
|
| 3 |
Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages
|
Amaral, Tatiana Nunes
|
|
2018
|
79 |
C |
p. 331-342
|
artikel
|
| 4 |
Calcium-induced gelation of whey protein aggregates: Kinetics, structure and rheological properties
|
Kharlamova, Anna
|
|
2018
|
79 |
C |
p. 145-157
|
artikel
|
| 5 |
Characterization of branched limit dextrin and impact on corn starch pasting properties
|
Wang, Lili
|
|
2018
|
79 |
C |
p. 55-62
|
artikel
|
| 6 |
Characterization of κ-carrageenan gels immersed in ethanol solutions
|
Sason, Gal
|
|
2018
|
79 |
C |
p. 136-144
|
artikel
|
| 7 |
Characterization of cereal β-glucan extracts: Conformation and structural aspects
|
Zielke, Claudia
|
|
2018
|
79 |
C |
p. 218-227
|
artikel
|
| 8 |
Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films
|
Wu, Kao
|
|
2018
|
79 |
C |
p. 301-309
|
artikel
|
| 9 |
Deconstructing how the various components of emulsion creamers impact salt perception
|
Lima, Anthony
|
|
2018
|
79 |
C |
p. 310-318
|
artikel
|
| 10 |
Distribution of acetyl groups in acetylated waxy maize starches prepared in aqueous solution with two different alkaline concentrations
|
Luo, Zhi-Gang
|
|
2018
|
79 |
C |
p. 491-497
|
artikel
|
| 11 |
Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning
|
Feng, Zhibiao
|
|
2018
|
79 |
C |
p. 179-188
|
artikel
|
| 12 |
Editorial Board
|
|
|
2018
|
79 |
C |
p. ii
|
artikel
|
| 13 |
Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties
|
Anvari, Mohammad
|
|
2018
|
79 |
C |
p. 518-525
|
artikel
|
| 14 |
Effect of temperature, ion type and ionic strength on dynamic viscoelastic, steady-state and dilute-solution properties of Descurainia sophia seed gum
|
Sherahi, Mousa Hamidabadi
|
|
2018
|
79 |
C |
p. 81-89
|
artikel
|
| 15 |
Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties
|
Cai, Yongjian
|
|
2018
|
79 |
C |
p. 391-398
|
artikel
|
| 16 |
Effects of starches on the mechanical properties and microstructure of processed cheeses with different types of casein network structures
|
Fu, Wei
|
|
2018
|
79 |
C |
p. 587-595
|
artikel
|
| 17 |
Effects of thermal treatments on the colloidal properties, antioxidant capacity and in-vitro proteolytic degradation of cricket flour
|
David-Birman, Tatyana
|
|
2018
|
79 |
C |
p. 48-54
|
artikel
|
| 18 |
Effects of ultrasound pretreatment on the enzymolysis of pectin: Kinetic study, structural characteristics and anti-cancer activity of the hydrolysates
|
Ma, Xiaobin
|
|
2018
|
79 |
C |
p. 90-99
|
artikel
|
| 19 |
Efficient extraction of pectin from sisal waste by combined enzymatic and ultrasonic process
|
Yang, Yishuo
|
|
2018
|
79 |
C |
p. 189-196
|
artikel
|
| 20 |
Expanding horizons of active packaging: Design of consumer-controlled release systems helps risk management of susceptible individuals
|
Boyacı, Derya
|
|
2018
|
79 |
C |
p. 291-300
|
artikel
|
| 21 |
Extraction and characterization of RG-I enriched pectic polysaccharides from mandarin citrus peel
|
Zhang, Hua
|
|
2018
|
79 |
C |
p. 579-586
|
artikel
|
| 22 |
Extraction and characterization of soy hull polysaccharide-protein fractions. Analysis of aggregation and surface rheology
|
Porfiri, María Cecilia
|
|
2018
|
79 |
C |
p. 40-47
|
artikel
|
| 23 |
Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol
|
Liu, Fuguo
|
|
2018
|
79 |
C |
p. 450-461
|
artikel
|
| 24 |
Fabrication of cellulose nanofibers from waste brown algae and their potential application as milk thickeners
|
Gao, Huimin
|
|
2018
|
79 |
C |
p. 473-481
|
artikel
|
| 25 |
Flow behavior studies of kefiran systems
|
Exarhopoulos, Stylianos
|
|
2018
|
79 |
C |
p. 282-290
|
artikel
|
| 26 |
Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery
|
Garcia, Vitor Augusto dos Santos
|
|
2018
|
79 |
C |
p. 127-135
|
artikel
|
| 27 |
Graphical abstract TOC
|
|
|
2018
|
79 |
C |
p. IBC
|
artikel
|
| 28 |
Graphical abstract TOC
|
|
|
2018
|
79 |
C |
p. OBC
|
artikel
|
| 29 |
Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes
|
Lambrecht, Marlies A.
|
|
2018
|
79 |
C |
p. 352-370
|
artikel
|
| 30 |
Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties
|
Hadnađev, Miroslav
|
|
2018
|
79 |
C |
p. 526-533
|
artikel
|
| 31 |
High performance extrusion blown starch/polyvinyl alcohol/clay nanocomposite films
|
Wang, Wentao
|
|
2018
|
79 |
C |
p. 534-543
|
artikel
|
| 32 |
Hydrolysed pea proteins mitigate in vitro wheat starch digestibility
|
López-Barón, Nataly
|
|
2018
|
79 |
C |
p. 117-126
|
artikel
|
| 33 |
Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
|
Villanueva, Marina
|
|
2018
|
79 |
C |
p. 20-29
|
artikel
|
| 34 |
Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs
|
Perez-Quirce, Sandra
|
|
2018
|
79 |
C |
p. 382-390
|
artikel
|
| 35 |
Improved redispersibility of cellulose nanofibrils in water using maltodextrin as a green, easily removable and non-toxic additive
|
Velásquez-Cock, J.
|
|
2018
|
79 |
C |
p. 30-39
|
artikel
|
| 36 |
Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions
|
Liu, Wen-Yan
|
|
2018
|
79 |
C |
p. 371-381
|
artikel
|
| 37 |
Insight into natural biopolymer-emulsified solid lipid nanoparticles for encapsulation of curcumin: Effect of loading methods
|
Xue, Jingyi
|
|
2018
|
79 |
C |
p. 110-116
|
artikel
|
| 38 |
Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness
|
Celus, Miete
|
|
2018
|
79 |
C |
p. 319-330
|
artikel
|
| 39 |
Interactions between hsian-tsao gum and chitosan in aqueous solution
|
You, Gang
|
|
2018
|
79 |
C |
p. 428-438
|
artikel
|
| 40 |
Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent
|
Rahmati, Nazanin Fatemeh
|
|
2018
|
79 |
C |
p. 498-508
|
artikel
|
| 41 |
In vitro evaluation and physicochemical characteristics of casein phosphopeptides-soluble dietary fibers copolymers as a novel calcium delivery system
|
Gao, Ang
|
|
2018
|
79 |
C |
p. 482-490
|
artikel
|
| 42 |
Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator
|
Yang, Xi
|
|
2018
|
79 |
C |
p. 560-571
|
artikel
|
| 43 |
Mechanism for improved protection of whey protein isolate against the photodecomposition of folic acid
|
Fu, Xiaojun
|
|
2018
|
79 |
C |
p. 439-449
|
artikel
|
| 44 |
Microfibrillated cellulose addition improved the physicochemical and bioactive properties of biodegradable films based on soy protein and clove essential oil
|
Ortiz, Cristian Matías
|
|
2018
|
79 |
C |
p. 416-427
|
artikel
|
| 45 |
Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties
|
Yuris, Anynda
|
|
2018
|
79 |
C |
p. 1-12
|
artikel
|
| 46 |
Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds
|
Yin, Xiuxiu
|
|
2018
|
79 |
C |
p. 399-408
|
artikel
|
| 47 |
On the binding of folic acid to food proteins performing as vitamin micro/nanocarriers
|
Zema, Paula
|
|
2018
|
79 |
C |
p. 509-517
|
artikel
|
| 48 |
Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins
|
Kunarayakul, Supichcha
|
|
2018
|
79 |
C |
p. 197-207
|
artikel
|
| 49 |
Physical, rheological and antioxidant properties of gelatin gel as affected by the incorporation of β-glucan
|
Sinthusamran, Sittichoke
|
|
2018
|
79 |
C |
p. 409-415
|
artikel
|
| 50 |
Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds
|
Pérez-Córdoba, Luis J.
|
|
2018
|
79 |
C |
p. 544-559
|
artikel
|
| 51 |
Physicochemical properties of partially debranched waxy rice starch
|
Precha-Atsawanan, Suthsiri
|
|
2018
|
79 |
C |
p. 71-80
|
artikel
|
| 52 |
Polysaccharide food matrices for controlling the release, retention and perception of flavours
|
Cook, Sarah L.
|
|
2018
|
79 |
C |
p. 253-261
|
artikel
|
| 53 |
Preparation of thermo-reversible eugenol-loaded emulgel for refrigerated meat preservation
|
Wan, Jiawei
|
|
2018
|
79 |
C |
p. 235-242
|
artikel
|
| 54 |
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties
|
Ostroschi, Livia Cristina
|
|
2018
|
79 |
C |
p. 343-351
|
artikel
|
| 55 |
Release kinetics and antimicrobial properties of carvacrol encapsulated in electrospun poly-(ε-caprolactone) nanofibres. Application in starch multilayer films
|
Tampau, Alina
|
|
2018
|
79 |
C |
p. 158-169
|
artikel
|
| 56 |
Rheological and structural properties of coagulated milks reconstituted in D2O: Comparison between rennet and a tamarillo enzyme (tamarillin)
|
Li, Zhao
|
|
2018
|
79 |
C |
p. 170-178
|
artikel
|
| 57 |
Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework
|
Ong, Jane Jun-Xin
|
|
2018
|
79 |
C |
p. 208-217
|
artikel
|
| 58 |
Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase
|
Sun, Lijun
|
|
2018
|
79 |
C |
p. 63-70
|
artikel
|
| 59 |
Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system
|
Pirestani, Safoura
|
|
2018
|
79 |
C |
p. 228-234
|
artikel
|
| 60 |
Tailoring zein nanoparticle functionality using biopolymer coatings: Impact on curcumin bioaccessibility and antioxidant capacity under simulated gastrointestinal conditions
|
Yao, Kangfei
|
|
2018
|
79 |
C |
p. 262-272
|
artikel
|
| 61 |
The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation
|
Dekkers, Birgit L.
|
|
2018
|
79 |
C |
p. 273-281
|
artikel
|
| 62 |
Tuning the rheological properties of protein-based oleogels by water addition and heat treatment
|
de Vries, Auke
|
|
2018
|
79 |
C |
p. 100-109
|
artikel
|
| 63 |
Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential
|
Ravindran, S.
|
|
2018
|
79 |
C |
p. 572-578
|
artikel
|
| 64 |
Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheology
|
Lin, Dehui
|
|
2018
|
79 |
C |
p. 13-19
|
artikel
|
Tijdschrift beschrijving