| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antibacterial multilayer of chitosan and (2-carboxyethyl)- β-cyclodextrin onto polylactic acid (PLLA)
|
Andrade-Del Olmo, Jon
|
|
|
88 |
C |
p. 228-236
|
artikel
|
| 2 |
A study on the structure formation and properties of noni juice microencapsulated with maltodextrin and gum acacia using single droplet drying
|
Zhang, Chuang
|
|
|
88 |
C |
p. 199-209
|
artikel
|
| 3 |
A study on the thermal stability of amylose-amylopectin and amylopectin-amylopectin in cross-linked starches through iodine binding capacity
|
Kou, Tingting
|
|
|
88 |
C |
p. 86-91
|
artikel
|
| 4 |
Cellulose-based edible films for probiotic entrapment
|
Singh, Poonam
|
|
|
88 |
C |
p. 68-74
|
artikel
|
| 5 |
Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction
|
Liu, Zhanpeng
|
|
|
88 |
C |
p. 31-42
|
artikel
|
| 6 |
Construction of Bi2WO6–TiO2/starch nanocomposite films for visible-light catalytic degradation of ethylene
|
Wang, Haidan
|
|
|
88 |
C |
p. 92-100
|
artikel
|
| 7 |
Controlled release of caffeine from tablets of spray-dried casein gels
|
Tan, Songwen
|
|
|
88 |
C |
p. 13-20
|
artikel
|
| 8 |
Editorial Board
|
|
|
|
88 |
C |
p. ii
|
artikel
|
| 9 |
Effect of fish gelatine-sodium alginate interactions on foam formation and stability
|
Phawaphuthanon, Natthiya
|
|
|
88 |
C |
p. 119-126
|
artikel
|
| 10 |
Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi
|
Zhang, Huimin
|
|
|
88 |
C |
p. 256-264
|
artikel
|
| 11 |
Effects of hydrophobic agents on the physicochemical properties of edible agar/maltodextrin films
|
Zhang, Rui
|
|
|
88 |
C |
p. 283-290
|
artikel
|
| 12 |
Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains
|
Lin, Lingshang
|
|
|
88 |
C |
p. 137-145
|
artikel
|
| 13 |
Flexible cellulose nanofibrils as novel pickering stabilizers: The emulsifying property and packing behavior
|
Li, Qi
|
|
|
88 |
C |
p. 180-189
|
artikel
|
| 14 |
Flocculation of oil-in-water emulsions stabilised by milk protein ingredients under gastric conditions: Impact on in vitro intestinal lipid digestion
|
Wang, Xin
|
|
|
88 |
C |
p. 272-282
|
artikel
|
| 15 |
Graphical abstract TOC
|
|
|
|
88 |
C |
p. IBC
|
artikel
|
| 16 |
Graphical abstract TOC
|
|
|
|
88 |
C |
p. OBC
|
artikel
|
| 17 |
Inhibition of lactose crystallisation in the presence of galacto-oligosaccharide
|
Fu, Shishan
|
|
|
88 |
C |
p. 127-136
|
artikel
|
| 18 |
Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry
|
Wang, Jian
|
|
|
88 |
C |
p. 163-169
|
artikel
|
| 19 |
Melanin-mediated synthesis of silver nanoparticle and its use for the preparation of carrageenan-based antibacterial films
|
Roy, Swarup
|
|
|
88 |
C |
p. 237-246
|
artikel
|
| 20 |
Membrane-based fractionation, enzymatic dephosphorylation, and gastrointestinal digestibility of β-casein enriched serum protein ingredients
|
Liu, Dasong
|
|
|
88 |
C |
p. 1-12
|
artikel
|
| 21 |
Molecular dynamics of the diffusion of natural bioactive compounds from high-solid biopolymer matrices for the design of functional foods
|
Paramita, Vilia Darma
|
|
|
88 |
C |
p. 301-319
|
artikel
|
| 22 |
Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers
|
Rezaei, Atefe
|
|
|
88 |
C |
p. 146-162
|
artikel
|
| 23 |
Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin
|
Xu, Yan-Teng
|
|
|
88 |
C |
p. 21-30
|
artikel
|
| 24 |
On relating rheology and oral tribology to sensory properties in hydrogels
|
Krop, Emma M.
|
|
|
88 |
C |
p. 101-113
|
artikel
|
| 25 |
Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH
|
Li, Qun
|
|
|
88 |
C |
p. 50-57
|
artikel
|
| 26 |
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes
|
Sedaghat Doost, Ali
|
|
|
88 |
C |
p. 218-227
|
artikel
|
| 27 |
Preparation and emulsifying properties of trace elements fortified gum arabic
|
Hu, Bing
|
|
|
88 |
C |
p. 43-49
|
artikel
|
| 28 |
Properties of films from fish gelatin prepared by molecular modification and direct addition of oxidized linoleic acid
|
Theerawitayaart, Wipawee
|
|
|
88 |
C |
p. 291-300
|
artikel
|
| 29 |
Rheological characterisation of cell walls from wheat flour and endosperm: Effects of diferulate crosslink hydrolysis
|
Gartaula, Ghanendra
|
|
|
88 |
C |
p. 265-271
|
artikel
|
| 30 |
Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate
|
Cermeño, Maria
|
|
|
88 |
C |
p. 170-179
|
artikel
|
| 31 |
Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature
|
Li, Meng
|
|
|
88 |
C |
p. 190-198
|
artikel
|
| 32 |
Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels
|
Liu, Wei
|
|
|
88 |
C |
p. 210-217
|
artikel
|
| 33 |
Structure of starch-fatty acid complexes produced via hydrothermal treatment
|
Lu, Xuanxuan
|
|
|
88 |
C |
p. 58-67
|
artikel
|
| 34 |
Study on the emulsifying stability and interfacial adsorption of pea proteins
|
Chen, Maoshen
|
|
|
88 |
C |
p. 247-255
|
artikel
|
| 35 |
The emulsifying performance of mildly derived mixtures from sunflower seeds
|
Karefyllakis, Dimitris
|
|
|
88 |
C |
p. 75-85
|
artikel
|
| 36 |
Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring
|
Böttger, Franziska
|
|
|
88 |
C |
p. 114-118
|
artikel
|
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