| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Agar-based antioxidant composite films incorporated with melanin nanoparticles
|
Roy, Swarup
|
|
2019
|
94 |
C |
p. 391-398
|
artikel
|
| 2 |
Assembly of biopolymer particles after thermal conditioning of wheat bran proteins contained in a 21–43 kDa size exclusion chromatography fraction
|
Luna-Valdez, Jesús G.
|
|
2019
|
94 |
C |
p. 144-151
|
artikel
|
| 3 |
A study of cracks in dry cereal products
|
Bailhache, Chloé
|
|
2019
|
94 |
C |
p. 528-536
|
artikel
|
| 4 |
Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800
|
Liu, Siyuan
|
|
2019
|
94 |
C |
p. 217-228
|
artikel
|
| 5 |
Ca2+-induced whey protein emulgels for the encapsulation of crystalline nobiletin: Effect of nobiletin crystals on the viscoelasticity
|
Hu, Yan
|
|
2019
|
94 |
C |
p. 57-62
|
artikel
|
| 6 |
Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate
|
Marín-Peñalver, D.
|
|
2019
|
94 |
C |
p. 553-560
|
artikel
|
| 7 |
Characterization of carboxymethylated konjac glucomannan for potential application in colon-targeted delivery
|
Wang, Lu-Hui
|
|
2019
|
94 |
C |
p. 354-362
|
artikel
|
| 8 |
Characterization of the properties of amphiphilic, alkaline soluble polysaccharides from sugar beet pulp
|
Ai, Chao
|
|
2019
|
94 |
C |
p. 199-209
|
artikel
|
| 9 |
Chitosan-coated zein nanoparticles for oral delivery of resveratrol: Formation, characterization, stability, mucoadhesive properties and antioxidant activity
|
Pauluk, Daniele
|
|
2019
|
94 |
C |
p. 411-417
|
artikel
|
| 10 |
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification
|
Sow, Li Cheng
|
|
2019
|
94 |
C |
p. 459-467
|
artikel
|
| 11 |
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions
|
Pham, Loc B.
|
|
2019
|
94 |
C |
p. 20-29
|
artikel
|
| 12 |
Complexation of pectins varying in overall charge with lysozyme in aqueous buffered solutions
|
Antonov, Yurij A.
|
|
2019
|
94 |
C |
p. 268-278
|
artikel
|
| 13 |
Cryoprotective effect of an antifreeze protein purified from Tenebrio molitor larvae on vegetables
|
Song, Da Hye
|
|
2019
|
94 |
C |
p. 585-591
|
artikel
|
| 14 |
Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice
|
Sun, Guohou
|
|
2019
|
94 |
C |
p. 345-353
|
artikel
|
| 15 |
Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract
|
Zhang, Xin
|
|
2019
|
94 |
C |
p. 80-92
|
artikel
|
| 16 |
Drying methods, carrier materials, and length of storage affect the quality of xylooligosaccharides
|
Zhang, Liangqing
|
|
2019
|
94 |
C |
p. 439-450
|
artikel
|
| 17 |
Editorial Board
|
|
|
2019
|
94 |
C |
p. ii
|
artikel
|
| 18 |
Effect of pigskin-originated gelatin on properties of wheat flour dough and bread
|
Yu, Wenjie
|
|
2019
|
94 |
C |
p. 183-190
|
artikel
|
| 19 |
Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara
|
Li, Bo
|
|
2019
|
94 |
C |
p. 48-56
|
artikel
|
| 20 |
Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film
|
Yong, Huimin
|
|
2019
|
94 |
C |
p. 93-104
|
artikel
|
| 21 |
Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment
|
Jiao, Xidong
|
|
2019
|
94 |
C |
p. 164-173
|
artikel
|
| 22 |
Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri)
|
Wu, Di
|
|
2019
|
94 |
C |
p. 537-545
|
artikel
|
| 23 |
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream
|
Chen, Wenpu
|
|
2019
|
94 |
C |
p. 279-286
|
artikel
|
| 24 |
Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel
|
Ai, Minmin
|
|
2019
|
94 |
C |
p. 11-19
|
artikel
|
| 25 |
Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions
|
Zhang, Cen
|
|
2019
|
94 |
C |
p. 38-47
|
artikel
|
| 26 |
Elucidating the interaction mechanism of eriocitrin with β-casein by multi-spectroscopic and molecular simulation methods
|
Cao, Xiangyu
|
|
2019
|
94 |
C |
p. 63-70
|
artikel
|
| 27 |
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
|
Koç, Hicran
|
|
2019
|
94 |
C |
p. 311-325
|
artikel
|
| 28 |
Encapsulation of allopurinol by glucose cross-linked gelatin/zein nanofibers: Characterization and release behavior
|
Deng, Lingli
|
|
2019
|
94 |
C |
p. 574-584
|
artikel
|
| 29 |
Enhanced stability, structural characterization and simulated gastrointestinal digestion of coenzyme Q10 loaded ternary nanoparticles
|
Wei, Yang
|
|
2019
|
94 |
C |
p. 333-344
|
artikel
|
| 30 |
Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry
|
Xu, Yuanmei
|
|
2019
|
94 |
C |
p. 475-499
|
artikel
|
| 31 |
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring
|
Liu, Jingrong
|
|
2019
|
94 |
C |
p. 1-10
|
artikel
|
| 32 |
Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study
|
Ding, Jian
|
|
2019
|
94 |
C |
p. 519-527
|
artikel
|
| 33 |
Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins
|
Jukkola, Annamari
|
|
2019
|
94 |
C |
p. 30-37
|
artikel
|
| 34 |
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils
|
Wei, Zihao
|
|
2019
|
94 |
C |
p. 592-602
|
artikel
|
| 35 |
Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties
|
Feng, Zhibiao
|
|
2019
|
94 |
C |
p. 71-79
|
artikel
|
| 36 |
Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin
|
Wei, Zihao
|
|
2019
|
94 |
C |
p. 561-573
|
artikel
|
| 37 |
Graphical abstract TOC
|
|
|
2019
|
94 |
C |
p. OBC
|
artikel
|
| 38 |
Graphical abstract TOC
|
|
|
2019
|
94 |
C |
p. IBC
|
artikel
|
| 39 |
Impact of granule size on microstructural changes and oil absorption of potato starch during frying
|
Chen, Long
|
|
2019
|
94 |
C |
p. 428-438
|
artikel
|
| 40 |
Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt
|
Kieserling, Kenneth
|
|
2019
|
94 |
C |
p. 152-163
|
artikel
|
| 41 |
Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates
|
Liu, Haotian
|
|
2019
|
94 |
C |
p. 418-427
|
artikel
|
| 42 |
Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels
|
Wang, Yaosong
|
|
2019
|
94 |
C |
p. 287-293
|
artikel
|
| 43 |
Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals
|
Jo, Myeongsu
|
|
2019
|
94 |
C |
p. 603-612
|
artikel
|
| 44 |
Interaction between konjac glucomannan and tannic acid: Effect of molecular weight, pH and temperature
|
He, Yun
|
|
2019
|
94 |
C |
p. 451-458
|
artikel
|
| 45 |
Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems
|
Németh, Renáta
|
|
2019
|
94 |
C |
p. 381-390
|
artikel
|
| 46 |
Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol
|
Lei, Yanlin
|
|
2019
|
94 |
C |
p. 128-135
|
artikel
|
| 47 |
Microgel particle formation: Influence of mechanical properties of pectin-based gels on microgel particle size distribution
|
Saavedra Isusi, G.I.
|
|
2019
|
94 |
C |
p. 105-113
|
artikel
|
| 48 |
Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator
|
Schwanz Goebel, Jorge Tiago
|
|
2019
|
94 |
C |
p. 191-198
|
artikel
|
| 49 |
Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch
|
Wei, Xianling
|
|
2019
|
94 |
C |
p. 174-182
|
artikel
|
| 50 |
NMR and methylation analysis of hemicellulose purified from corn bran
|
Kang, Ji
|
|
2019
|
94 |
C |
p. 613-621
|
artikel
|
| 51 |
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions
|
Yang, Tao
|
|
2019
|
94 |
C |
p. 255-267
|
artikel
|
| 52 |
Physical modification of potato starch using mild heating and freezing with minor addition of gums
|
Zhang, Chen
|
|
2019
|
94 |
C |
p. 294-303
|
artikel
|
| 53 |
Plasma technology as a tool to decrease the sensitivity to water of fish protein films for food packaging
|
Romani, Viviane Patrícia
|
|
2019
|
94 |
C |
p. 210-216
|
artikel
|
| 54 |
Preparation of octenyl succinic anhydride-modified debranched starch vesicles for loading of hydrophilic functional ingredients
|
Chang, Ranran
|
|
2019
|
94 |
C |
p. 546-552
|
artikel
|
| 55 |
Rheological behavior, microstructure characterization and formation mechanism of Mesona blumes polysaccharide gels induced by calcium ions
|
Wang, Wenjie
|
|
2019
|
94 |
C |
p. 136-143
|
artikel
|
| 56 |
Rheological characterization of a pectin extracted from ponkan (Citrus reticulata blanco cv. ponkan) peel
|
Colodel, Cristiane
|
|
2019
|
94 |
C |
p. 326-332
|
artikel
|
| 57 |
Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers
|
Lu, Yu
|
|
2019
|
94 |
C |
p. 114-127
|
artikel
|
| 58 |
Starch gelatinization temperature in sugar and polyol solutions explained by hydrogen bond density
|
van der Sman, R.G.M.
|
|
2019
|
94 |
C |
p. 371-380
|
artikel
|
| 59 |
Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation
|
Jia, Mengyun
|
|
2019
|
94 |
C |
p. 468-474
|
artikel
|
| 60 |
Structure and functional properties of waxy starches
|
Hsieh, Chao-Feng
|
|
2019
|
94 |
C |
p. 238-254
|
artikel
|
| 61 |
Structure formation and rheological properties of pea protein-based gels
|
Klost, M.
|
|
2019
|
94 |
C |
p. 622-630
|
artikel
|
| 62 |
Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration
|
Wagoner, Ty B.
|
|
2019
|
94 |
C |
p. 229-237
|
artikel
|
| 63 |
The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation
|
Kuo, Chia-Hung
|
|
2019
|
94 |
C |
p. 363-370
|
artikel
|
| 64 |
The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures
|
Razi, Saeed Mirarab
|
|
2019
|
94 |
C |
p. 399-410
|
artikel
|
| 65 |
The role of viscosity in morphology development during single droplet drying
|
Both, E.M.
|
|
2019
|
94 |
C |
p. 510-518
|
artikel
|
| 66 |
Time-dependent evolution of properties of fish gelatin edible films enriched with carvacrol during storage
|
Neira, Laura M.
|
|
2019
|
94 |
C |
p. 304-310
|
artikel
|
| 67 |
Transglutaminase induced oligochitosan glycosylation of ferritin as a novel nanocarrier for food bioactive molecules
|
Yang, Rui
|
|
2019
|
94 |
C |
p. 500-509
|
artikel
|
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