| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A complex approach to assessing properties of aerated agar-fructose gels: Application of acoustic emission technique
|
Jakubczyk, Ewa
|
|
|
91 |
C |
p. 66-75
|
artikel
|
| 2 |
Adsorption of β-lactoglobulin A on gold surface determined in situ by QCM-D measurements
|
Swiatek, Sylwia
|
|
|
91 |
C |
p. 48-56
|
artikel
|
| 3 |
Antidiabetic effects of different polysaccharide fractions from Artemisia sphaerocephala Krasch seeds in db/db mice
|
Li, Junjun
|
|
|
91 |
C |
p. 1-9
|
artikel
|
| 4 |
Characterization of rice starch gels reinforced with enzymatically-produced resistant starch
|
Nguyen Doan, Ha Xuyen
|
|
|
91 |
C |
p. 76-82
|
artikel
|
| 5 |
Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
|
Sheng, Long
|
|
|
91 |
C |
p. 166-173
|
artikel
|
| 6 |
Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles
|
Zhu, Qiaomei
|
|
|
91 |
C |
p. 204-213
|
artikel
|
| 7 |
Editorial Board
|
|
|
|
91 |
C |
p. ii
|
artikel
|
| 8 |
Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation
|
Zhang, Yifu
|
|
|
91 |
C |
p. 136-142
|
artikel
|
| 9 |
Effects of tea polyphenols on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized rice starch
|
Du, Jingjing
|
|
|
91 |
C |
p. 256-262
|
artikel
|
| 10 |
Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin
|
Klinchongkon, Khwanjai
|
|
|
91 |
C |
p. 174-181
|
artikel
|
| 11 |
Encapsulation of Bifidobacterium pseudocatenulatum G7 in gastroprotective microgels: Improvement of the bacterial viability under simulated gastrointestinal conditions
|
Gu, Min
|
|
|
91 |
C |
p. 283-289
|
artikel
|
| 12 |
Evaluation of structural integrity and functionality of commercial pectin based edible films incorporated with corn flour, beetroot, orange peel, muesli and rice flour
|
Sucheta,
|
|
|
91 |
C |
p. 127-135
|
artikel
|
| 13 |
Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status
|
Assad-Bustillos, M.
|
|
|
91 |
C |
p. 153-165
|
artikel
|
| 14 |
Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+
|
Yan, Jia-Nan
|
|
|
91 |
C |
p. 182-189
|
artikel
|
| 15 |
Graphical abstract TOC
|
|
|
|
91 |
C |
p. OBC
|
artikel
|
| 16 |
Graphical abstract TOC
|
|
|
|
91 |
C |
p. IBC
|
artikel
|
| 17 |
Gum Arabic in solution: Composition and multi-scale structures
|
Atgié, M.
|
|
|
91 |
C |
p. 319-330
|
artikel
|
| 18 |
Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH
|
Mishyna, Maryia
|
|
|
91 |
C |
p. 117-126
|
artikel
|
| 19 |
Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation
|
Cai, Xuran
|
|
|
91 |
C |
p. 238-245
|
artikel
|
| 20 |
Inclusion of piperine in β-cyclodextrin complexes improves their bioaccessibility and in vitro antioxidant capacity
|
Quilaqueo, M.
|
|
|
91 |
C |
p. 143-152
|
artikel
|
| 21 |
Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans
|
Spotti, María Julia
|
|
|
91 |
C |
p. 224-231
|
artikel
|
| 22 |
Investigating the effect of temperature on the formation and stabilization of ovalbumin foams
|
Delahaije, Roy J.B.M.
|
|
|
91 |
C |
p. 263-274
|
artikel
|
| 23 |
In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides
|
Silveira Coelho, Michele
|
|
|
91 |
C |
p. 19-25
|
artikel
|
| 24 |
Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of β-lactoglobulin and sugar beet pectin
|
Qi, Phoebe X.
|
|
|
91 |
C |
p. 10-18
|
artikel
|
| 25 |
Nanoencapsulation as fluorescence enhancer of vitamin L1 (anthranilic acid). An exhaustive study
|
María Belén, Vázquez
|
|
|
91 |
C |
p. 198-203
|
artikel
|
| 26 |
Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)
|
Tang, Chuan-He
|
|
|
91 |
C |
p. 92-116
|
artikel
|
| 27 |
Novel soy β-conglycinin nanoparticles by ethanol-assisted disassembly and reassembly: Outstanding nanocarriers for hydrophobic nutraceuticals
|
Liu, Ling-Ling
|
|
|
91 |
C |
p. 246-255
|
artikel
|
| 28 |
Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism
|
Li, Songnan
|
|
|
91 |
C |
p. 40-47
|
artikel
|
| 29 |
Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose
|
Jiang, Yang
|
|
|
91 |
C |
p. 232-237
|
artikel
|
| 30 |
Preparation of a starch-based carrier for oral delivery of Vitamin E to the small intestine
|
Jiang, Min
|
|
|
91 |
C |
p. 26-33
|
artikel
|
| 31 |
Rheological properties and chain conformation of soy hull water-soluble polysaccharide fractions obtained by gradient alcohol precipitation
|
Wang, Shengnan
|
|
|
91 |
C |
p. 34-39
|
artikel
|
| 32 |
Starch-based Janus particles: Proof-of-concept heterogeneous design via a spin-coating spray approach
|
Kierulf, Arkaye
|
|
|
91 |
C |
p. 301-310
|
artikel
|
| 33 |
Structural changes of silver carp myosin glycated with Konjac oligo-glucomannan: Effects of deacetylation
|
Liu, Jianhua
|
|
|
91 |
C |
p. 275-282
|
artikel
|
| 34 |
Structural insights into the binding behavior of isoflavonoid glabridin with human serum albumin
|
Razzak, Md. Abdur
|
|
|
91 |
C |
p. 290-300
|
artikel
|
| 35 |
Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin
|
Karbasi, Mehri
|
|
|
91 |
C |
p. 190-197
|
artikel
|
| 36 |
The effect of apple pomace on the texture, rheology and microstructure of set type yogurt
|
Wang, Xinya
|
|
|
91 |
C |
p. 83-91
|
artikel
|
| 37 |
The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels
|
Zou, Yuan
|
|
|
91 |
C |
p. 57-65
|
artikel
|
| 38 |
Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes
|
Xiong, Wenfei
|
|
|
91 |
C |
p. 214-223
|
artikel
|
| 39 |
Understanding the multi-scale structure and digestion rate of water chestnut starch
|
Qiao, Dongling
|
|
|
91 |
C |
p. 311-318
|
artikel
|
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