| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin
|
Chihi, Mohamed–Lazhar
|
|
2018
|
85 |
C |
p. 120-128
|
artikel
|
| 2 |
A comprehensive study of the relation between structural and physical chemical properties of acacia gums
|
Grein-Iankovski, Aline
|
|
2018
|
85 |
C |
p. 167-175
|
artikel
|
| 3 |
A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel
|
Nguyen, An Thi-Binh
|
|
2018
|
85 |
C |
p. 299-310
|
artikel
|
| 4 |
Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy
|
Nawrocka, Agnieszka
|
|
2018
|
85 |
C |
p. 176-184
|
artikel
|
| 5 |
Characterization of curcumin loaded gliadin-lecithin composite nanoparticles fabricated by antisolvent precipitation in different blending sequences
|
Yang, Shufang
|
|
2018
|
85 |
C |
p. 185-194
|
artikel
|
| 6 |
Chitosan films incorporated with Apricot (Prunus armeniaca) kernel essential oil as active food packaging material
|
Priyadarshi, Ruchir
|
|
2018
|
85 |
C |
p. 158-166
|
artikel
|
| 7 |
Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin
|
Alavi, Farhad
|
|
2018
|
85 |
C |
p. 267-280
|
artikel
|
| 8 |
Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers
|
Dai, Lei
|
|
2018
|
85 |
C |
p. 281-290
|
artikel
|
| 9 |
Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin
|
Dai, Lei
|
|
2018
|
85 |
C |
p. 75-85
|
artikel
|
| 10 |
Editorial Board
|
|
|
2018
|
85 |
C |
p. ii
|
artikel
|
| 11 |
Effect of ultraviolet radiation on morphological and physicochemical properties of sesame protein isolate based edible films
|
Fathi, Nasim
|
|
2018
|
85 |
C |
p. 136-143
|
artikel
|
| 12 |
Emulsifying stability properties of octenyl succinic anhydride (OSA) modified waxy starches with different molecular structures
|
Zhao, Shaojie
|
|
2018
|
85 |
C |
p. 248-256
|
artikel
|
| 13 |
Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
|
Verkempinck, S.H.E.
|
|
2018
|
85 |
C |
p. 144-157
|
artikel
|
| 14 |
Existing cell wall fragments modify the thermal properties and hydrolysis of potato starch
|
Tian, Jinhu
|
|
2018
|
85 |
C |
p. 229-232
|
artikel
|
| 15 |
Formation and structural properties of acid-induced casein–agar double networks: Role of gelation sequence
|
Sun, Jian
|
|
2018
|
85 |
C |
p. 291-298
|
artikel
|
| 16 |
Four types of winged yam (Dioscorea alata L.) resistant starches and their effects on ethanol-induced gastric injury in vivo
|
Mao, Xinhui
|
|
2018
|
85 |
C |
p. 21-29
|
artikel
|
| 17 |
Fractionation and characterization of soluble soybean polysaccharide esterified of octenyl succinic anhydride and its effect as a stabilizer in acidified milk drinks
|
Zhao, Ru-Xia
|
|
2018
|
85 |
C |
p. 215-221
|
artikel
|
| 18 |
Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration
|
Galus, Sabina
|
|
2018
|
85 |
C |
p. 233-241
|
artikel
|
| 19 |
Graphical abstract TOC
|
|
|
2018
|
85 |
C |
p. OBC
|
artikel
|
| 20 |
Graphical abstract TOC
|
|
|
2018
|
85 |
C |
p. IBC
|
artikel
|
| 21 |
Improvement of emulsifying properties of Brea gum by controlled thermal treatment
|
Castel, Virginia
|
|
2018
|
85 |
C |
p. 93-101
|
artikel
|
| 22 |
Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products
|
Pietsch, Valerie L.
|
|
2018
|
85 |
C |
p. 102-109
|
artikel
|
| 23 |
Linear and nonlinear rheological behavior of native and debranched waxy rice starch gels
|
Precha-Atsawanan, Suthsiri
|
|
2018
|
85 |
C |
p. 1-9
|
artikel
|
| 24 |
Lipase diffusion in oil-filled, alginate micro- and macrobeads
|
van Leusden, P.
|
|
2018
|
85 |
C |
p. 242-247
|
artikel
|
| 25 |
Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment
|
Li, Lingyun
|
|
2018
|
85 |
C |
p. 69-74
|
artikel
|
| 26 |
Microencapsulation of Bifidobacterium animalis subsp. lactis INL1 using whey proteins and dextrans conjugates as wall materials
|
Loyeau, P.A.
|
|
2018
|
85 |
C |
p. 129-135
|
artikel
|
| 27 |
Microencapsulation of gallic acid through the complex of whey protein concentrate-pectic polysaccharide extracted from Ulmus davidiana
|
Choi, Yu-Ra
|
|
2018
|
85 |
C |
p. 222-228
|
artikel
|
| 28 |
Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness
|
Kyomugasho, Clare
|
|
2018
|
85 |
C |
p. 331-342
|
artikel
|
| 29 |
Oxidation modification of debranched starch for the preparation of starch nanoparticles with calcium ions
|
Liu, Qing
|
|
2018
|
85 |
C |
p. 86-92
|
artikel
|
| 30 |
Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film
|
Shahbazi, Mahdiyar
|
|
2018
|
85 |
C |
p. 204-214
|
artikel
|
| 31 |
Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum)
|
Kurek, Marcin Andrzej
|
|
2018
|
85 |
C |
p. 321-330
|
artikel
|
| 32 |
Pomegranate peel pectin can be used as an effective emulsifier
|
Yang, Xi
|
|
2018
|
85 |
C |
p. 30-38
|
artikel
|
| 33 |
Purification and characterization of antioxidative peptides derived from chicken skin gelatin hydrolysate
|
Sarbon, Norizah Mhd
|
|
2018
|
85 |
C |
p. 311-320
|
artikel
|
| 34 |
Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition
|
Bortnowska, Grażyna
|
|
2018
|
85 |
C |
p. 51-60
|
artikel
|
| 35 |
Rheological behaviors and physical properties of plasticized hydrogel films developed from κ-carrageenan incorporating hydroxypropyl methylcellulose
|
Sun, Guohou
|
|
2018
|
85 |
C |
p. 61-68
|
artikel
|
| 36 |
Rheological behaviour of acetylated pectins from cactus pear fruits (Opuntia albicarpa and O. matudae)
|
Morales-Martínez, Yareli
|
|
2018
|
85 |
C |
p. 110-119
|
artikel
|
| 37 |
Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes
|
Wang, Yang
|
|
2018
|
85 |
C |
p. 39-50
|
artikel
|
| 38 |
Surface structural features control in vitro digestion kinetics of bean starches
|
Li, Ping
|
|
2018
|
85 |
C |
p. 343-351
|
artikel
|
| 39 |
The effect of transglutaminase on reconstituted skim milks at alkaline pH
|
Lam, Elisa
|
|
2018
|
85 |
C |
p. 10-20
|
artikel
|
| 40 |
The impact of heating on the unfolding and polymerization process of frozen-stored gluten
|
Wang, Pei
|
|
2018
|
85 |
C |
p. 195-203
|
artikel
|
| 41 |
Whey protein-pectin conjugates: Linking the improved emulsifying properties to molecular and physico-chemical characteristics
|
Wefers, D.
|
|
2018
|
85 |
C |
p. 257-266
|
artikel
|
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