| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid-induced gelation of whey protein aggregates: Kinetics, gel structure and rheological properties
|
Kharlamova, Anna
|
|
|
81 |
C |
p. 263-272
|
artikel
|
| 2 |
A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality
|
Yegin, Sirma
|
|
|
81 |
C |
p. 389-397
|
artikel
|
| 3 |
Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts
|
Fabra, María José
|
|
|
81 |
C |
p. 96-103
|
artikel
|
| 4 |
Bioactive potentials of sulfated polysaccharides isolated from brown seaweed Sargassum spp in related to human health applications: A review
|
Sanjeewa, K.K. Asanka
|
|
|
81 |
C |
p. 200-208
|
artikel
|
| 5 |
Carvacrol loaded electrospun fibrous films from zein and poly(lactic acid) for active food packaging
|
Altan, Aylin
|
|
|
81 |
C |
p. 48-59
|
artikel
|
| 6 |
Characterization of a yogurt-quality improving exopolysaccharide from Streptococcus thermophilus AR333
|
Zhang, Hui
|
|
|
81 |
C |
p. 220-228
|
artikel
|
| 7 |
Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method
|
Tkaczewska, Joanna
|
|
|
81 |
C |
p. 169-179
|
artikel
|
| 8 |
Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy
|
Porras-Saavedra, Josefina
|
|
|
81 |
C |
p. 6-14
|
artikel
|
| 9 |
Complexation of trans- and cis-resveratrol with bovine serum albumin, β-lactoglobulin or α-lactalbumin
|
Cheng, Hao
|
|
|
81 |
C |
p. 242-252
|
artikel
|
| 10 |
Copigment-polyelectrolyte complexes (PECs) composite systems for anthocyanin stabilization
|
Tan, Chen
|
|
|
81 |
C |
p. 371-379
|
artikel
|
| 11 |
Corrigendum to “Rheological properties of agar and carrageenan from Ghanaian red seaweeds” [Food Hydrocolloids 63 (2017) 50–58]
|
Rhein-Knudsen, Nanna
|
|
|
81 |
C |
p. 284-285
|
artikel
|
| 12 |
Determination of the ‘apparent pKa’ of selected food hydrocolloids using ortho-toluidine blue
|
Vleugels, Leo F.W.
|
|
|
81 |
C |
p. 273-283
|
artikel
|
| 13 |
Development of cress seed mucilage/PVA nanofibers as a novel carrier for vitamin A delivery
|
Fahami, Arezoo
|
|
|
81 |
C |
p. 31-38
|
artikel
|
| 14 |
Editorial Board
|
|
|
|
81 |
C |
p. ii
|
artikel
|
| 15 |
Effect of physical modification on granule morphology, pasting behavior, and functional properties of arrowroot (Marantha arundinacea L) starch
|
Astuti, Rizki Maryam
|
|
|
81 |
C |
p. 23-30
|
artikel
|
| 16 |
Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life
|
da Rocha, Meritaine
|
|
|
81 |
C |
p. 351-363
|
artikel
|
| 17 |
Efficient production of fungal chitosan utilizing an advanced freeze-thawing method; quality and activity studies
|
Ban, Zhaojun
|
|
|
81 |
C |
p. 380-388
|
artikel
|
| 18 |
Enhanced antioxidant activity and in vitro release of propolis by acid-induced aggregation using heat-denatured zein and carboxymethyl chitosan
|
Zhang, Hao
|
|
|
81 |
C |
p. 104-112
|
artikel
|
| 19 |
Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment
|
Liu, Rui
|
|
|
81 |
C |
p. 39-47
|
artikel
|
| 20 |
Fabrication and characterization of multilayered kafirin/gelatin film with one-way water barrier property
|
Wang, Wenbo
|
|
|
81 |
C |
p. 159-168
|
artikel
|
| 21 |
Fractionation and characterisation of dietary fibre from blackcurrant pomace
|
Alba, K.
|
|
|
81 |
C |
p. 398-408
|
artikel
|
| 22 |
Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system
|
Keppler, Julia K.
|
|
|
81 |
C |
p. 286-299
|
artikel
|
| 23 |
Graphical abstract TOC
|
|
|
|
81 |
C |
p. IBC
|
artikel
|
| 24 |
Graphical abstract TOC
|
|
|
|
81 |
C |
p. OBC
|
artikel
|
| 25 |
Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths
|
Dapčević-Hadnađev, Tamara
|
|
|
81 |
C |
p. 481-489
|
artikel
|
| 26 |
High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films
|
Kim, Sujin
|
|
|
81 |
C |
p. 71-76
|
artikel
|
| 27 |
Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan
|
Lu, Wei
|
|
|
81 |
C |
p. 120-128
|
artikel
|
| 28 |
Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach
|
Artiga-Artigas, M.
|
|
|
81 |
C |
p. 209-219
|
artikel
|
| 29 |
Intact cellular structure in cereal endosperm limits starch digestion in vitro
|
Bhattarai, Rewati R.
|
|
|
81 |
C |
p. 139-148
|
artikel
|
| 30 |
Liposomal dispersion and powder systems for delivery of cocoa hull waste phenolics via Ayran (drinking yoghurt): Comparative studies on in-vitro bioaccessibility and antioxidant capacity
|
Altin, Gokce
|
|
|
81 |
C |
p. 364-370
|
artikel
|
| 31 |
Mechanical properties of bacterial cellulose synthesised by diverse strains of the genus Komagataeibacter
|
Chen, Si-Qian
|
|
|
81 |
C |
p. 87-95
|
artikel
|
| 32 |
Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites
|
Hedayati, Sara
|
|
|
81 |
C |
p. 1-5
|
artikel
|
| 33 |
Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus
|
Ewert, Jacob
|
|
|
81 |
C |
p. 60-70
|
artikel
|
| 34 |
Novel findings for quercetin encapsulation and preservation with cyclodextrins, liposomes, and drug-in-cyclodextrin-in-liposomes
|
Azzi, Joyce
|
|
|
81 |
C |
p. 328-340
|
artikel
|
| 35 |
Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier
|
Ralla, Theo
|
|
|
81 |
C |
p. 253-262
|
artikel
|
| 36 |
Pectic polysaccharides as an acrylamide mitigation strategy – Competition between reducing sugars and sugar acids
|
Passos, Cláudia P.
|
|
|
81 |
C |
p. 113-119
|
artikel
|
| 37 |
Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio
|
Costa, Maria J.
|
|
|
81 |
C |
p. 442-448
|
artikel
|
| 38 |
Physicochemical properties, structure and in vitro digestibility on complex of starch with lotus (Nelumbo nucifera Gaertn.) leaf flavonoids
|
Wang, Mengting
|
|
|
81 |
C |
p. 191-199
|
artikel
|
| 39 |
Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity
|
Santiago, Jihan Santanina J.
|
|
|
81 |
C |
p. 312-327
|
artikel
|
| 40 |
Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels
|
Alavi, Farhad
|
|
|
81 |
C |
p. 429-441
|
artikel
|
| 41 |
Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound
|
Malik, Mudasir Ahmad
|
|
|
81 |
C |
p. 229-241
|
artikel
|
| 42 |
Salecan stabilizes the microstructure and improves the rheological performance of yogurt
|
Fu, Renjie
|
|
|
81 |
C |
p. 474-480
|
artikel
|
| 43 |
Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch
|
Kasprzak, Miroslaw M.
|
|
|
81 |
C |
p. 409-418
|
artikel
|
| 44 |
Structural and physicochemical properties of heat moisture treated and citric acid modified acha and iburu starches
|
Alimi, Buliyaminu Adegbemiro
|
|
|
81 |
C |
p. 449-455
|
artikel
|
| 45 |
Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method
|
Wei, Yang
|
|
|
81 |
C |
p. 149-158
|
artikel
|
| 46 |
Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing
|
Jia, Ru
|
|
|
81 |
C |
p. 467-473
|
artikel
|
| 47 |
Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions
|
Jiang, Jiang
|
|
|
81 |
C |
p. 15-22
|
artikel
|
| 48 |
Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions
|
Ho, Kacie K.H.Y.
|
|
|
81 |
C |
p. 180-190
|
artikel
|
| 49 |
Temperature dependence of acid and calcium-induced low-methoxyl pectin gel extracted from Cyclea barbata Miers
|
Yuliarti, Oni
|
|
|
81 |
C |
p. 300-311
|
artikel
|
| 50 |
The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate
|
Yu, Zhen
|
|
|
81 |
C |
p. 77-86
|
artikel
|
| 51 |
Thermoresponsive, water-dispersible microcapsules with a lipid-polysaccharide shell to protect heat-sensitive colorants
|
Ravanfar, Raheleh
|
|
|
81 |
C |
p. 419-428
|
artikel
|
| 52 |
The role of choline chloride-based deep eutectic solvent and curcumin on chitosan films properties
|
Almeida, Cláudio M.R.
|
|
|
81 |
C |
p. 456-466
|
artikel
|
| 53 |
Verbascum nigrum L. (mullein) extract as a natural emulsifier
|
Jarzębski, Maciej
|
|
|
81 |
C |
p. 341-350
|
artikel
|
| 54 |
Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread
|
Horstmann, S.W.
|
|
|
81 |
C |
p. 129-138
|
artikel
|
Tijdschrift beschrijving