| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions
|
Boehm, Michael W.
|
|
2019
|
96 |
C |
p. 475-480
|
artikel
|
| 2 |
An active packaging film based on yam starch with eugenol and its application for pork preservation
|
Cheng, Junfeng
|
|
2019
|
96 |
C |
p. 546-554
|
artikel
|
| 3 |
Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior
|
Buhl, Tina F.
|
|
2019
|
96 |
C |
p. 354-364
|
artikel
|
| 4 |
Bioactive starch nanocomposite films with antioxidant activity and enhanced mechanical properties obtained by extrusion followed by thermo-compression
|
Estevez-Areco, Santiago
|
|
2019
|
96 |
C |
p. 518-528
|
artikel
|
| 5 |
Bovine beta-casein micelles as delivery systems for hydrophobic flavonoids
|
Li, Mo
|
|
2019
|
96 |
C |
p. 653-662
|
artikel
|
| 6 |
Buckwheat digestibility affected by the chemical and structural features of its main components
|
Yang, Jie
|
|
2019
|
96 |
C |
p. 596-603
|
artikel
|
| 7 |
Change in interfacial properties of milk fat globules by homogenization and thermal processing plays a key role in their in vitro gastrointestinal digestion
|
Zhao, Lili
|
|
2019
|
96 |
C |
p. 331-342
|
artikel
|
| 8 |
Changes in stool frequency following chicory inulin consumption, and effects on stool consistency, quality of life and composition of gut microbiota
|
Watson, Anthony W.
|
|
2019
|
96 |
C |
p. 688-698
|
artikel
|
| 9 |
Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator
|
Primacella, Monica
|
|
2019
|
96 |
C |
p. 529-536
|
artikel
|
| 10 |
Charged functional domains introduced into a modified pectic homogalacturonan by a mixture of pectin methylesterases isozymes from sweet orange (Citrus sinensis L. Osbeck var. Pineapple)
|
Kim, Yang
|
|
2019
|
96 |
C |
p. 589-595
|
artikel
|
| 11 |
Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization
|
Rousi, Zoi
|
|
2019
|
96 |
C |
p. 577-588
|
artikel
|
| 12 |
Construction and multifunctionalization of chitosan-based three-phase nano-delivery system
|
Sun, Xinyu
|
|
2019
|
96 |
C |
p. 402-411
|
artikel
|
| 13 |
Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients
|
Aschemann-Witzel, Jessica
|
|
2019
|
96 |
C |
p. 20-28
|
artikel
|
| 14 |
Controlling the rheological properties of oil phases using controlled protein-polysaccharide aggregation and heteroaggregation in water-in-oil emulsions
|
Iqbal, Shahid
|
|
2019
|
96 |
C |
p. 278-287
|
artikel
|
| 15 |
Development and characterization of ribose-crosslinked gelatin products prepared by indirect 3D printing
|
Stevenson, Mallory
|
|
2019
|
96 |
C |
p. 65-71
|
artikel
|
| 16 |
Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin
|
Li, Xingfei
|
|
2019
|
96 |
C |
p. 93-101
|
artikel
|
| 17 |
Dietary fiber from Indian edible seaweeds and its in-vitro prebiotic effect on the gut microbiota
|
Ajanth Praveen, M.
|
|
2019
|
96 |
C |
p. 343-353
|
artikel
|
| 18 |
Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch
|
Gong, Bo
|
|
2019
|
96 |
C |
p. 634-643
|
artikel
|
| 19 |
Edible films made from blends of gelatin and polysaccharide-based emulsifiers - A comparative study
|
Łupina, Katarzyna
|
|
2019
|
96 |
C |
p. 555-567
|
artikel
|
| 20 |
Editorial Board
|
|
|
2019
|
96 |
C |
p. ii
|
artikel
|
| 21 |
Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch
|
Ma, Shuping
|
|
2019
|
96 |
C |
p. 663-670
|
artikel
|
| 22 |
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)
|
Lin, Duanquan
|
|
2019
|
96 |
C |
p. 537-545
|
artikel
|
| 23 |
Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin
|
Wang, Xi-xi
|
|
2019
|
96 |
C |
p. 681-687
|
artikel
|
| 24 |
Effect of squalene rich fraction from shark liver on mechanical, barrier and thermal properties of fish (Probarbus Jullieni) skin gelatin film
|
Moula Ali, Ali Muhammed
|
|
2019
|
96 |
C |
p. 123-133
|
artikel
|
| 25 |
Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
|
Abdollahi, Mehdi
|
|
2019
|
96 |
C |
p. 140-150
|
artikel
|
| 26 |
Effects of hydrocolloids on normal maize starch and its distarch phosphates
|
Zhuang, Haining
|
|
2019
|
96 |
C |
p. 231-245
|
artikel
|
| 27 |
Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility
|
Li, Dan
|
|
2019
|
96 |
C |
p. 134-139
|
artikel
|
| 28 |
Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates
|
Xue, Feng
|
|
2019
|
96 |
C |
p. 178-189
|
artikel
|
| 29 |
Encapsulation of quercetin-loaded β-lactoglobulin for drug delivery using modified anti-solvent method
|
Chavoshpour-Natanzi, Zahra
|
|
2019
|
96 |
C |
p. 493-502
|
artikel
|
| 30 |
Fabrication of N-acetyl-l-cysteine and l-cysteine functionalized chitosan-casein nanohydrogels for entrapment of hydrophilic and hydrophobic bioactive compounds
|
Du, Zhiyang
|
|
2019
|
96 |
C |
p. 377-384
|
artikel
|
| 31 |
Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees
|
Fan, Mingcong
|
|
2019
|
96 |
C |
p. 604-616
|
artikel
|
| 32 |
Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength
|
Schmidt, Jesper Malling
|
|
2019
|
96 |
C |
p. 246-258
|
artikel
|
| 33 |
Graphical abstract TOC
|
|
|
2019
|
96 |
C |
p. IBC
|
artikel
|
| 34 |
Graphical abstract TOC
|
|
|
2019
|
96 |
C |
p. OBC
|
artikel
|
| 35 |
Gum Arabic and chitosan self-assembly: Thermodynamic and mechanism aspects
|
Vuillemin, Marie E.
|
|
2019
|
96 |
C |
p. 463-474
|
artikel
|
| 36 |
Hericium Erinaceus β-glucan modulates in vitro wheat starch digestibility
|
Feng, Tao
|
|
2019
|
96 |
C |
p. 424-432
|
artikel
|
| 37 |
Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions
|
Wei, Zihao
|
|
2019
|
96 |
C |
p. 190-200
|
artikel
|
| 38 |
High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions
|
Li, Wei
|
|
2019
|
96 |
C |
p. 300-309
|
artikel
|
| 39 |
How much can we trust polysorbates as food protein stabilizers - The case of bovine casein
|
Hu, XiaoYa
|
|
2019
|
96 |
C |
p. 81-92
|
artikel
|
| 40 |
Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films
|
Sabbah, Mohammed
|
|
2019
|
96 |
C |
p. 29-35
|
artikel
|
| 41 |
Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate
|
Hu, Zhenying
|
|
2019
|
96 |
C |
p. 288-299
|
artikel
|
| 42 |
Influences of mannosylerythritol lipid-A on the self-assembling structure formation and functional properties of heat-induced β-lactoglobulin aggregates
|
Fan, Linlin
|
|
2019
|
96 |
C |
p. 310-321
|
artikel
|
| 43 |
Interactions of arabinogalactans with bacterial cellulose during its synthesis: Structure and physical properties
|
Lin, Dehui
|
|
2019
|
96 |
C |
p. 644-652
|
artikel
|
| 44 |
Matryoshka enzyme encapsulation: Development of zymoactive hydrogel particles with efficient lactose hydrolysis capability.
|
Fabra, María José
|
|
2019
|
96 |
C |
p. 171-177
|
artikel
|
| 45 |
Microwave irradiation promotes aggregation behavior of myosin through conformation changes
|
Cao, Hongwei
|
|
2019
|
96 |
C |
p. 11-19
|
artikel
|
| 46 |
Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes
|
Do, Duc Toan
|
|
2019
|
96 |
C |
p. 112-122
|
artikel
|
| 47 |
Molecular characterization of corn starches by HPSEC-MALS-RI: A comparison with AF4-MALS-RI system
|
Bello-Perez, Luis A.
|
|
2019
|
96 |
C |
p. 373-376
|
artikel
|
| 48 |
Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation
|
Bakry, Amr M.
|
|
2019
|
96 |
C |
p. 43-53
|
artikel
|
| 49 |
Non-linear rheological (LAOS) behavior of sourdough-based dough
|
Yildirim-Mavis, Cigdem
|
|
2019
|
96 |
C |
p. 481-492
|
artikel
|
| 50 |
Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues
|
Ren, Zhongyang
|
|
2019
|
96 |
C |
p. 322-330
|
artikel
|
| 51 |
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability
|
Bai, Long
|
|
2019
|
96 |
C |
p. 699-708
|
artikel
|
| 52 |
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion
|
Bai, Long
|
|
2019
|
96 |
C |
p. 709-716
|
artikel
|
| 53 |
Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection
|
Wang, Shuo
|
|
2019
|
96 |
C |
p. 617-624
|
artikel
|
| 54 |
Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties
|
Zheng, Jiabao
|
|
2019
|
96 |
C |
p. 36-42
|
artikel
|
| 55 |
Physicochemical and antioxidant properties of a gastroprotective exopolysaccharide produced by Streptococcus thermophilus CRL1190
|
Lobo, René Emanuel
|
|
2019
|
96 |
C |
p. 625-633
|
artikel
|
| 56 |
Physicochemical and functional properties of proteins extracted from three microalgal species
|
Chen, Yixuan
|
|
2019
|
96 |
C |
p. 510-517
|
artikel
|
| 57 |
Physicochemical characteristics and emulsification properties of cellulose nanocrystals stabilized O/W pickering emulsions with high -OSO3 - groups
|
Zhang, Hongcai
|
|
2019
|
96 |
C |
p. 267-277
|
artikel
|
| 58 |
Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed
|
Mir, Nisar A.
|
|
2019
|
96 |
C |
p. 433-441
|
artikel
|
| 59 |
Potato protein- based carriers for enhancing bioavailability of astaxanthin
|
Edelman, Ravit
|
|
2019
|
96 |
C |
p. 72-80
|
artikel
|
| 60 |
Preparation and characterization of antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver nanoparticles and purple corn extract
|
Qin, Yan
|
|
2019
|
96 |
C |
p. 102-111
|
artikel
|
| 61 |
Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid
|
Seok, Jong-Yeop
|
|
2019
|
96 |
C |
p. 503-509
|
artikel
|
| 62 |
Preparation of model starch complex hydrogels
|
Konstantakos, Sotirios
|
|
2019
|
96 |
C |
p. 365-372
|
artikel
|
| 63 |
Production of reconstitutable nanoliposomes loaded with flaxseed protein hydrolysates: Stability and characterization
|
Sarabandi, Khashayar
|
|
2019
|
96 |
C |
p. 442-450
|
artikel
|
| 64 |
Recent advances in modifications and applications of sago starch
|
Zhu, Fan
|
|
2019
|
96 |
C |
p. 412-423
|
artikel
|
| 65 |
Rheological and structural characterization of acidified skim milks and infant formulae made from cow and goat milk
|
Wang, Yiran
|
|
2019
|
96 |
C |
p. 161-170
|
artikel
|
| 66 |
Rheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starch
|
Lu, Xu
|
|
2019
|
96 |
C |
p. 385-395
|
artikel
|
| 67 |
Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin
|
Rashidinejad, Ali
|
|
2019
|
96 |
C |
p. 451-462
|
artikel
|
| 68 |
Scaling of Flory-Huggins interaction parameter for polyols with chain length and number of hydroxyl groups
|
van der Sman, R.G.M.
|
|
2019
|
96 |
C |
p. 396-401
|
artikel
|
| 69 |
Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions
|
Dickinson, Eric
|
|
2019
|
96 |
C |
p. 209-223
|
artikel
|
| 70 |
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition
|
Plazzotta, S.
|
|
2019
|
96 |
C |
p. 1-10
|
artikel
|
| 71 |
Superabsorbent food packaging bioactive cellulose-based aerogels from Arundo donax waste biomass
|
Fontes-Candia, Cynthia
|
|
2019
|
96 |
C |
p. 151-160
|
artikel
|
| 72 |
Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass
|
Pérez-Huertas, Salvador
|
|
2019
|
96 |
C |
p. 224-230
|
artikel
|
| 73 |
The application of diffusing wave spectroscopy (DWS) in soft foods
|
Niu, Fuge
|
|
2019
|
96 |
C |
p. 671-680
|
artikel
|
| 74 |
The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide
|
Dou, Zuman
|
|
2019
|
96 |
C |
p. 568-576
|
artikel
|
| 75 |
The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates
|
Setiowati, Arima Diah
|
|
2019
|
96 |
C |
p. 54-64
|
artikel
|
| 76 |
Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels
|
Brückner-Gühmann, Monika
|
|
2019
|
96 |
C |
p. 201-208
|
artikel
|
| 77 |
Use of enzymatically modified starch in the microencapsulation of ascorbic acid: Microcapsule characterization, release behavior and in vitro digestion
|
Leyva-López, Roman
|
|
2019
|
96 |
C |
p. 259-266
|
artikel
|
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