| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties
|
Xie, Yong
|
|
|
68 |
C |
p.
|
artikel
|
| 2 |
A simplified approach to assist process development for microwave assisted pasteurization of packaged food products
|
Hong, Yoon-Ki
|
|
|
68 |
C |
p.
|
artikel
|
| 3 |
Assessing functional properties of rapeseed protein concentrate versus isolate for food applications
|
Jia, Wanqing
|
|
|
68 |
C |
p.
|
artikel
|
| 4 |
Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor
|
Sitanggang, Azis Boing
|
|
|
68 |
C |
p.
|
artikel
|
| 5 |
Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content
|
Sifuentes-Nieves, Israel
|
|
|
68 |
C |
p.
|
artikel
|
| 6 |
4D printing of lotus root powder gel: Color change induced by microwave
|
Chen, Chen
|
|
|
68 |
C |
p.
|
artikel
|
| 7 |
Dual-frequency sequential ultrasound thawing for improving the quality of quick-frozen small yellow croaker and its possible mechanisms
|
Wang, Yao-Yao
|
|
|
68 |
C |
p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
|
68 |
C |
p.
|
artikel
|
| 9 |
Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life
|
Giannoglou, Marianna
|
|
|
68 |
C |
p.
|
artikel
|
| 10 |
Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins
|
Yan, Xiaoli
|
|
|
68 |
C |
p.
|
artikel
|
| 11 |
Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions
|
Liao, Caihu
|
|
|
68 |
C |
p.
|
artikel
|
| 12 |
Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process
|
Dong, Jincheng
|
|
|
68 |
C |
p.
|
artikel
|
| 13 |
Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment
|
Yu, Jiao-jiao
|
|
|
68 |
C |
p.
|
artikel
|
| 14 |
Experimental investigation of a novel batch evaporation system coupled mechanical vapor recompression technology and steam heat storage technology
|
Chen, Junjie
|
|
|
68 |
C |
p.
|
artikel
|
| 15 |
Generation of phenolic-rich extracts from brewers' spent grain and characterisation of their in vitro and in vivo activities
|
Connolly, Alan
|
|
|
68 |
C |
p.
|
artikel
|
| 16 |
Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying
|
Yamakage, Koya
|
|
|
68 |
C |
p.
|
artikel
|
| 17 |
Influence of local convective heat flux on solidification, contraction and wall detachment behavior of molded chocolate during air cooling
|
Grob, Lucas
|
|
|
68 |
C |
p.
|
artikel
|
| 18 |
Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient
|
Belmiro, Ricardo Henrique
|
|
|
68 |
C |
p.
|
artikel
|
| 19 |
Multiparameter flow cytometric enumeration of probiotic-containing commercial powders
|
Sielatycka, Katarzyna
|
|
|
68 |
C |
p.
|
artikel
|
| 20 |
Numerical simulation and experimental study of heat and mass transfer in cylinder-like vegetables during vacuum cooling
|
Huang, Zipei
|
|
|
68 |
C |
p.
|
artikel
|
| 21 |
Process intensification technologies for the recovery of valuable compounds from cocoa by-products
|
Mariatti, Francesco
|
|
|
68 |
C |
p.
|
artikel
|
| 22 |
Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise
|
Sun, Cuixia
|
|
|
68 |
C |
p.
|
artikel
|
| 23 |
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches
|
Maniglia, Bianca Chieregato
|
|
|
68 |
C |
p.
|
artikel
|
| 24 |
Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality
|
Zhang, Yajin
|
|
|
68 |
C |
p.
|
artikel
|
| 25 |
Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta
|
Sahin, Aylin W.
|
|
|
68 |
C |
p.
|
artikel
|
| 26 |
Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type
|
Li, Guo-Yan
|
|
|
68 |
C |
p.
|
artikel
|
| 27 |
Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates
|
Arora, Bindvi
|
|
|
68 |
C |
p.
|
artikel
|
| 28 |
Technological strategies to improve gelation properties of legume proteins with the focus on lupin
|
Al-Ali, Hayder A.
|
|
|
68 |
C |
p.
|
artikel
|
| 29 |
The effect of electro-hydrodynamic shockwaves on the quality of striploin and brisket beef muscles during long-term storage
|
McDonnell, Ciara K.
|
|
|
68 |
C |
p.
|
artikel
|
| 30 |
The power of microsystem technology in the food industry – Going small makes it better
|
Jurinjak Tušek, Ana
|
|
|
68 |
C |
p.
|
artikel
|
| 31 |
Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity
|
Stoffel, Fernanda
|
|
|
68 |
C |
p.
|
artikel
|
| 32 |
Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies
|
Wu, Gang
|
|
|
68 |
C |
p.
|
artikel
|
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