| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism
|
Zhang, Xiaowei
|
|
2019
|
92 |
C |
p. 1-9
|
artikel
|
| 2 |
Active food packaging: Alginate films with cottonseed protein hydrolysates
|
Oliveira Filho, Josemar Gonçalves de
|
|
2019
|
92 |
C |
p. 267-275
|
artikel
|
| 3 |
Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties
|
Li, Haiteng
|
|
2019
|
92 |
C |
p. 51-59
|
artikel
|
| 4 |
Anti-oxidative and UV-absorbing biohybrid film of cellulose nanofibrils and tannin extract
|
Li, Panpan
|
|
2019
|
92 |
C |
p. 208-217
|
artikel
|
| 5 |
Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation
|
Amine, Chloé
|
|
2019
|
92 |
C |
p. 94-103
|
artikel
|
| 6 |
A study of saliva lubrication using a compliant oral mimic
|
Carpenter, G.
|
|
2019
|
92 |
C |
p. 10-18
|
artikel
|
| 7 |
Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase
|
Abbate, Raffaele Andrea
|
|
2019
|
92 |
C |
p. 117-124
|
artikel
|
| 8 |
Characterization and antioxidant activity of short linear glucan–lysine nanoparticles prepared by Maillard reaction
|
Lin, Qianzhu
|
|
2019
|
92 |
C |
p. 86-93
|
artikel
|
| 9 |
Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods
|
Ren, Cong
|
|
2019
|
92 |
C |
p. 155-162
|
artikel
|
| 10 |
Cross-linking of diluted alkali-soluble pectin from apple (Malus domestica fruit) in different acid-base conditions
|
Gawkowska, Diana
|
|
2019
|
92 |
C |
p. 285-292
|
artikel
|
| 11 |
Editorial Board
|
|
|
2019
|
92 |
C |
p. ii
|
artikel
|
| 12 |
Effect of extraction temperature on the gelling properties and identification of porcine gelatin
|
Sha, Xiao-Mei
|
|
2019
|
92 |
C |
p. 163-172
|
artikel
|
| 13 |
Effect of long term cold storage and microwave extraction time on the physical and chemical properties of citrus pectin
|
Fishman, Marshall L.
|
|
2019
|
92 |
C |
p. 104-116
|
artikel
|
| 14 |
Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches
|
Gałkowska, Dorota
|
|
2019
|
92 |
C |
p. 143-154
|
artikel
|
| 15 |
Fabrication and characterisation of metal-doped pectin films
|
Kalathaki, I.
|
|
2019
|
92 |
C |
p. 259-266
|
artikel
|
| 16 |
Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer
|
Dai, Shuhong
|
|
2019
|
92 |
C |
p. 125-134
|
artikel
|
| 17 |
Graphical abstract TOC
|
|
|
2019
|
92 |
C |
p. OBC
|
artikel
|
| 18 |
Graphical abstract TOC
|
|
|
2019
|
92 |
C |
p. IBC
|
artikel
|
| 19 |
Heat-induced gelation of mixtures of casein micelles with whey protein aggregates
|
Kharlamova, Anna
|
|
2019
|
92 |
C |
p. 198-207
|
artikel
|
| 20 |
Impact of Mg2+, K+, and Na+ on rheological properties and chain conformation of soy hull soluble polysaccharide
|
Wang, Shengnan
|
|
2019
|
92 |
C |
p. 218-227
|
artikel
|
| 21 |
Microencapsulation and antimicrobial activity of carvacrol in a pectin-alginate matrix
|
Sun, Xiuxiu
|
|
2019
|
92 |
C |
p. 69-73
|
artikel
|
| 22 |
Microwave assisted rapid hydration in starch matrix of paddy (Oryza sativa L.): Process development, characterization, and comparison with conventional practice
|
Panda, Brajesh Kumar
|
|
2019
|
92 |
C |
p. 240-249
|
artikel
|
| 23 |
Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking
|
Geonzon, Lester C.
|
|
2019
|
92 |
C |
p. 173-180
|
artikel
|
| 24 |
On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries
|
Falcó, Irene
|
|
2019
|
92 |
C |
p. 74-85
|
artikel
|
| 25 |
Pasting, thermal, and rheological properties of rice starch partially replaced by inulin with different degrees of polymerization
|
Wang, Risi
|
|
2019
|
92 |
C |
p. 228-232
|
artikel
|
| 26 |
Physicochemical, functional and nutritional properties of kiwifruit flour
|
Li, Dongxing
|
|
2019
|
92 |
C |
p. 250-258
|
artikel
|
| 27 |
Protein-lipid composite nanoparticles for the oral delivery of vitamin B12: Impact of protein succinylation on nanoparticle physicochemical and biological properties
|
Liu, Guangyu
|
|
2019
|
92 |
C |
p. 189-197
|
artikel
|
| 28 |
Research on migration path and structuring role of water in rice grain during soaking
|
Zhu, Ling
|
|
2019
|
92 |
C |
p. 41-50
|
artikel
|
| 29 |
Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures
|
Chaux-Gutiérrez, Ana María
|
|
2019
|
92 |
C |
p. 60-68
|
artikel
|
| 30 |
Smart release-control of microencapsulated ingredients from milk protein tablets using spray drying and heating
|
Tan, Songwen
|
|
2019
|
92 |
C |
p. 181-188
|
artikel
|
| 31 |
Structural and rheological characterization of bacterial cellulose gels obtained from Gluconacetobacter genus
|
Numata, Yukari
|
|
2019
|
92 |
C |
p. 233-239
|
artikel
|
| 32 |
Structure of whey protein emulsion gels containing capsaicinoids: Impact on in-mouth breakdown behaviour and sensory perception
|
Luo, Nan
|
|
2019
|
92 |
C |
p. 19-29
|
artikel
|
| 33 |
Supramolecular structure of high hydrostatic pressure treated quinoa and maize starches
|
Li, Guantian
|
|
2019
|
92 |
C |
p. 276-284
|
artikel
|
| 34 |
Synthesis and characterization of citric acid esterified rice starch by reactive extrusion: A new method of producing resistant starch
|
Ye, Jiangping
|
|
2019
|
92 |
C |
p. 135-142
|
artikel
|
| 35 |
The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes
|
Zha, Fengchao
|
|
2019
|
92 |
C |
p. 30-40
|
artikel
|
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