| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bioavailability of quercetin in humans and the influence of food matrix comparing quercetin capsules and different apple sources
|
Petersen, Beate
|
|
2016
|
88 |
PA |
p. 159-165
7 p.
|
artikel
|
| 2 |
Biopolymer nanovehicles for essential polyunsaturated fatty acids: Structure–functionality relationships
|
Semenova, Maria G.
|
|
2016
|
88 |
PA |
p. 70-78
9 p.
|
artikel
|
| 3 |
Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions
|
McClements, David Julian
|
|
2016
|
88 |
PA |
p. 140-152
13 p.
|
artikel
|
| 4 |
Conference Calendar
|
|
|
2016
|
88 |
PA |
p. I-
1 p.
|
artikel
|
| 5 |
Delivery of Functionality in Complex Food Systems: Physically inspired approaches from nanoscale to microscale, Paris 14 to 17 July, 2015
|
Relkin, Perla
|
|
2016
|
88 |
PA |
p. 1-2
2 p.
|
artikel
|
| 6 |
Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols
|
Dueik, V.
|
|
2016
|
88 |
PA |
p. 166-172
7 p.
|
artikel
|
| 7 |
Dissolution kinetics of pH responsive alginate-pectin hydrogel particles
|
Guo, Jingxin
|
|
2016
|
88 |
PA |
p. 129-139
11 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2016
|
88 |
PA |
p. i-
1 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2016
|
88 |
PA |
p. IFC-
1 p.
|
artikel
|
| 10 |
Effect of α-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions
|
Hernández Sánchez, Maria del Rayo
|
|
2016
|
88 |
PA |
p. 32-41
10 p.
|
artikel
|
| 11 |
Extraction and physicochemical characterization of Tenebrio molitor proteins
|
Azagoh, C.
|
|
2016
|
88 |
PA |
p. 24-31
8 p.
|
artikel
|
| 12 |
Improving the performance of transglutaminase-crosslinked microparticles for enteric delivery
|
Tello, Fernando
|
|
2016
|
88 |
PA |
p. 153-158
6 p.
|
artikel
|
| 13 |
Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation
|
Drapala, Kamil P.
|
|
2016
|
88 |
PA |
p. 42-51
10 p.
|
artikel
|
| 14 |
Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactant
|
Reichert, Corina L.
|
|
2016
|
88 |
PA |
p. 16-23
8 p.
|
artikel
|
| 15 |
In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes
|
Gibis, Monika
|
|
2016
|
88 |
PA |
p. 105-113
9 p.
|
artikel
|
| 16 |
Molecular thermodynamics for food science and engineering
|
Nguyen, Phuong-Mai
|
|
2016
|
88 |
PA |
p. 91-104
14 p.
|
artikel
|
| 17 |
Partitioning of vanillic acid in oil-in-water emulsions: Impact of the Tween®40 emulsifier
|
Keller, Séverine
|
|
2016
|
88 |
PA |
p. 61-69
9 p.
|
artikel
|
| 18 |
Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acid
|
Peyronel, Fernanda
|
|
2016
|
88 |
PA |
p. 52-60
9 p.
|
artikel
|
| 19 |
Protection of echium oil by microencapsulation with phenolic compounds
|
Comunian, Talita A.
|
|
2016
|
88 |
PA |
p. 114-121
8 p.
|
artikel
|
| 20 |
Salt reduction in sheeted dough: A successful technological approach
|
Diler, Guénaëlle
|
|
2016
|
88 |
PA |
p. 10-15
6 p.
|
artikel
|
| 21 |
Sequential transformation of the structural and thermodynamic parameters of the complex particles, combining covalent conjugate (sodium caseinate + maltodextrin) with polyunsaturated lipids stabilized by a plant antioxidant, in the simulated gastro-intestinal conditions in vitro
|
Antipova, Anna S.
|
|
2016
|
88 |
PA |
p. 173-177
5 p.
|
artikel
|
| 22 |
Simulation of oleuropein structural conformation in vacuum, water and triolein–water systems using molecular dynamics
|
Souilem, Safa
|
|
2016
|
88 |
PA |
p. 79-90
12 p.
|
artikel
|
| 23 |
Strategies to limit colour changes when fortifying food products with iron
|
Habeych, Edwin
|
|
2016
|
88 |
PA |
p. 122-128
7 p.
|
artikel
|
| 24 |
Vitamin A degradation in triglycerides varying by their saturation levels
|
Moccand, Cyril
|
|
2016
|
88 |
PA |
p. 3-9
7 p.
|
artikel
|
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