| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active pectin fragments of high in vitro antiproliferation activities toward human colon adenocarcinoma cells: Rhamnogalacturonan II
|
Ai, Lianzhong
|
|
|
83 |
C |
p. 239-245
|
artikel
|
| 2 |
Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies
|
von Borries-Medrano, Erich
|
|
|
83 |
C |
p. 485-496
|
artikel
|
| 3 |
Air bubbles in fibrous caseinate gels investigated by neutron refraction, X-ray tomography and refractive microscope
|
Tian, Bei
|
|
|
83 |
C |
p. 287-295
|
artikel
|
| 4 |
Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes
|
Ai, Jing
|
|
|
83 |
C |
p. 454-464
|
artikel
|
| 5 |
Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions
|
Silva, Marluci P.
|
|
|
83 |
C |
p. 109-117
|
artikel
|
| 6 |
Are modified pumpkin flour/plum flour nanocomposite films biodegradable and compostable?
|
Gutiérrez, Tomy J.
|
|
|
83 |
C |
p. 397-410
|
artikel
|
| 7 |
Chemical structure and molecular weight influence the in vitro fermentability of polysaccharide extracts from the edible seaweeds Himathalia elongata and Gigartina pistillata
|
Mateos-Aparicio, Inmaculada
|
|
|
83 |
C |
p. 348-354
|
artikel
|
| 8 |
Chitosan-coated liposomes as delivery systems for improving the stability and oral bioavailability of acteoside
|
Zhou, Fei
|
|
|
83 |
C |
p. 17-24
|
artikel
|
| 9 |
Corrigendum to <'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
|
|
|
83 |
C |
p. 511
|
artikel
|
| 10 |
Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets
|
Abdou, Entsar S.
|
|
|
83 |
C |
p. 445-453
|
artikel
|
| 11 |
Development and characterisation of furcellaran-gelatin films containing SeNPs and AgNPs that have antimicrobial activity
|
Jamróz, Ewelina
|
|
|
83 |
C |
p. 9-16
|
artikel
|
| 12 |
Development of active rosmarinic acid-gelatin biodegradable films with antioxidant and long-term antibacterial activities
|
Ge, Liming
|
|
|
83 |
C |
p. 308-316
|
artikel
|
| 13 |
Editorial Board
|
|
|
|
83 |
C |
p. ii
|
artikel
|
| 14 |
Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems
|
Malik, N.
|
|
|
83 |
C |
p. 473-484
|
artikel
|
| 15 |
Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose content
|
Xie, Huifang
|
|
|
83 |
C |
p. 213-221
|
artikel
|
| 16 |
Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods
|
Santagiuliana, Marco
|
|
|
83 |
C |
p. 202-212
|
artikel
|
| 17 |
Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study
|
Zhu, Dong-yang
|
|
|
83 |
C |
p. 222-228
|
artikel
|
| 18 |
Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties
|
Yang, Jingqi
|
|
|
83 |
C |
p. 275-286
|
artikel
|
| 19 |
Effects of solid fat content in fat particles on their adsorption at the air–water interface
|
Hanazawa, Tomohito
|
|
|
83 |
C |
p. 317-325
|
artikel
|
| 20 |
Effects of the combination of freeze-thawing and enzymatic hydrolysis on the microstructure and physicochemical properties of porous corn starch
|
Zhao, An-Qi
|
|
|
83 |
C |
p. 465-472
|
artikel
|
| 21 |
Electrospun fibers from blends of pea (Pisum sativum) protein and pullulan
|
Aguilar-Vázquez, G.
|
|
|
83 |
C |
p. 173-181
|
artikel
|
| 22 |
Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
|
Winuprasith, Thunnalin
|
|
|
83 |
C |
p. 153-164
|
artikel
|
| 23 |
Enhanced viability of probiotics (Pediococcus pentosaceus Li05) by encapsulation in microgels doped with inorganic nanoparticles
|
Yao, Mingfei
|
|
|
83 |
C |
p. 246-252
|
artikel
|
| 24 |
Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions
|
Kchaou, Hela
|
|
|
83 |
C |
p. 326-339
|
artikel
|
| 25 |
Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
|
Sedaghat Doost, Ali
|
|
|
83 |
C |
p. 190-201
|
artikel
|
| 26 |
Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
|
Liu, Jingrong
|
|
|
83 |
C |
p. 134-142
|
artikel
|
| 27 |
Fine structure and gelatinization and pasting properties relationships among starches from pigmented potatoes
|
Tong, Chuan
|
|
|
83 |
C |
p. 45-52
|
artikel
|
| 28 |
Fractionation of debranched starch with different molecular weights via edible alcohol precipitation
|
Chang, Ranran
|
|
|
83 |
C |
p. 430-437
|
artikel
|
| 29 |
Graphical abstract TOC
|
|
|
|
83 |
C |
p. IBC
|
artikel
|
| 30 |
Graphical abstract TOC
|
|
|
|
83 |
C |
p. OBC
|
artikel
|
| 31 |
Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism
|
Grundy, Myriam M.L.
|
|
|
83 |
C |
p. 253-264
|
artikel
|
| 32 |
In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability
|
Gavahian, Mohsen
|
|
|
83 |
C |
p. 79-87
|
artikel
|
| 33 |
Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction
|
Xiao, Yingping
|
|
|
83 |
C |
p. 61-71
|
artikel
|
| 34 |
Lactase (β-galactosidase) immobilization by complex formation: Impact of biopolymers on enzyme activity
|
Souza, Clitor J.F.
|
|
|
83 |
C |
p. 88-96
|
artikel
|
| 35 |
Lysozyme immobilization on the calcium alginate film under sonication: Development of an antimicrobial film
|
Wang, Danli
|
|
|
83 |
C |
p. 1-8
|
artikel
|
| 36 |
Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate
|
Khanal, Bal Kumari Sharma
|
|
|
83 |
C |
p. 97-108
|
artikel
|
| 37 |
New insight into the determination of amylose content for maize starches through digital image analysis
|
Kou, Tingting
|
|
|
83 |
C |
p. 438-444
|
artikel
|
| 38 |
Novel composite gels of gelatin and soluble dietary fiber from black bean coats with interpenetrating polymer networks
|
Xia, Qi
|
|
|
83 |
C |
p. 72-78
|
artikel
|
| 39 |
Obtaining antimicrobial bilayer starch and polyester-blend films with carvacrol
|
Requena, Raquel
|
|
|
83 |
C |
p. 118-133
|
artikel
|
| 40 |
Optimization of the formulation of chitosan edible coatings supplemented with carotenoproteins and their use for extending strawberries postharvest life
|
Hajji, Sawssen
|
|
|
83 |
C |
p. 375-392
|
artikel
|
| 41 |
Pectic polysaccharides with different structural characteristics as inhibitors of pancreatic lipase
|
Aguilera-Angel, Eliana-Yissel
|
|
|
83 |
C |
p. 229-238
|
artikel
|
| 42 |
Physical and chemical stability of l-ascorbic acid microencapsulated into taro starch spherical aggregates by spray drying
|
Hoyos-Leyva, J.D.
|
|
|
83 |
C |
p. 143-152
|
artikel
|
| 43 |
Plasticization and conglutination improve the tensile strength of electrospun starch fiber mats
|
Wang, Hui
|
|
|
83 |
C |
p. 393-396
|
artikel
|
| 44 |
Protection of astaxanthin from photodegradation by its inclusion in hierarchically assembled nano and microstructures with potential as food
|
Alarcón-Alarcón, Carlos
|
|
|
83 |
C |
p. 36-44
|
artikel
|
| 45 |
Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates
|
Hasanvand, Elham
|
|
|
83 |
C |
p. 296-307
|
artikel
|
| 46 |
Rheological and thermal properties in relation to molecular structure of New Zealand sweetpotato starch
|
Zhu, Fan
|
|
|
83 |
C |
p. 165-172
|
artikel
|
| 47 |
Simultaneous inhibition of acrylamide and oil uptake in deep fat fried potato strips using gum Arabic-based coating incorporated with antioxidants extracted from spices
|
Mousa, Rasha Mousa Ahmed
|
|
|
83 |
C |
p. 265-274
|
artikel
|
| 48 |
Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents
|
Hong, Jing
|
|
|
83 |
C |
p. 419-429
|
artikel
|
| 49 |
Sweet potato starch modified by branching enzyme, β-amylase and transglucosidase
|
Guo, Li
|
|
|
83 |
C |
p. 182-189
|
artikel
|
| 50 |
Synthesis of monodisperse chitosan nanoparticles
|
Sullivan, David Joseph
|
|
|
83 |
C |
p. 355-364
|
artikel
|
| 51 |
Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics
|
Kleemann, Christian
|
|
|
83 |
C |
p. 365-374
|
artikel
|
| 52 |
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms
|
Qi, Jun
|
|
|
83 |
C |
p. 497-510
|
artikel
|
| 53 |
Topographical and nanomechanical characterization of casein nanogel particles using atomic force microscopy
|
Bahri, Asma
|
|
|
83 |
C |
p. 53-60
|
artikel
|
| 54 |
Understanding the supramolecular structures and pasting features of adlay seed starches
|
Miao, Lange
|
|
|
83 |
C |
p. 411-418
|
artikel
|
| 55 |
Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses
|
Xiong, Weiyan
|
|
|
83 |
C |
p. 340-347
|
artikel
|
| 56 |
Zein-caseinate composite nanoparticles for bioactive delivery using curcumin as a probe compound
|
Xue, Jinli
|
|
|
83 |
C |
p. 25-35
|
artikel
|
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