| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD
|
Turgut, Sebahattin Serhat
|
|
|
72 |
C |
p.
|
artikel
|
| 2 |
Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma
|
Bormashenko, Edward
|
|
|
72 |
C |
p.
|
artikel
|
| 3 |
Developing a rotation device in radio frequency systems for improving the heating uniformity in granular foods
|
Hao, Yujun
|
|
|
72 |
C |
p.
|
artikel
|
| 4 |
Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins
|
Dumoulin, Lionel
|
|
|
72 |
C |
p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
|
72 |
C |
p.
|
artikel
|
| 6 |
Effect of intensive pulsed light on the activity, structure, physico-chemical properties and surface topography of polyphenol oxidase from mushroom
|
Zhang, Jin
|
|
|
72 |
C |
p.
|
artikel
|
| 7 |
Effects of incorporating different kinds of peptides on the foaming properties of egg white powder
|
Tang, Tingting
|
|
|
72 |
C |
p.
|
artikel
|
| 8 |
Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles
|
Ghobadi, Mohammad
|
|
|
72 |
C |
p.
|
artikel
|
| 9 |
Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake
|
Guénard-Lampron, Valérie
|
|
|
72 |
C |
p.
|
artikel
|
| 10 |
Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens
|
Wang, Yucheng
|
|
|
72 |
C |
p.
|
artikel
|
| 11 |
Influence of ohmic heating on the electrical conductivity, volume, and rice quality of each component of the water–rice mixture
|
Ding, Xinting
|
|
|
72 |
C |
p.
|
artikel
|
| 12 |
Influence of the sample loading on the contribution of competitive effects for granular starch exposed to radio-frequency plasma
|
Braşoveanu, Mirela
|
|
|
72 |
C |
p.
|
artikel
|
| 13 |
Influences of AC frequency and electric field strength on changes in bioactive compounds in Ohmic heating of pomelo juice
|
Doan, Nhu Khue
|
|
|
72 |
C |
p.
|
artikel
|
| 14 |
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
|
Amiri, Amir
|
|
|
72 |
C |
p.
|
artikel
|
| 15 |
Optimizing the application of plasma functionalised water (PFW) for microbial safety in fresh-cut endive processing
|
Schnabel, Uta
|
|
|
72 |
C |
p.
|
artikel
|
| 16 |
Parameters affecting the printability of 3D-printed processed cheese
|
Ross, Megan M.
|
|
|
72 |
C |
p.
|
artikel
|
| 17 |
PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel
|
Mello, Ronaldo E.
|
|
|
72 |
C |
p.
|
artikel
|
| 18 |
Plant-based beverages: Ecofriendly technologies in the production process
|
Penha, Camila Benedetti
|
|
|
72 |
C |
p.
|
artikel
|
| 19 |
Production and quality improvement of Indian cottage cheese (Paneer) using high pressure processing
|
Kapoor, Shubham
|
|
|
72 |
C |
p.
|
artikel
|
| 20 |
Radial adsorption behaviour of high pressure carbon dioxide in shrimp surimi
|
Zheng, Ouyang
|
|
|
72 |
C |
p.
|
artikel
|
| 21 |
Rapeseed protein concentrate as a potential ingredient for meat analogues
|
Jia, Wanqing
|
|
|
72 |
C |
p.
|
artikel
|
| 22 |
Retraction Notice to “Corrigendum to “Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae”” Innovative Food Science and Emerging Technologies 60 (2020) 102319
|
Caporgno, Martín P.
|
|
|
72 |
C |
p.
|
artikel
|
| 23 |
Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect
|
Böger, B.R.
|
|
|
72 |
C |
p.
|
artikel
|
| 24 |
Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization
|
Fahmy, Ahmed Raouf
|
|
|
72 |
C |
p.
|
artikel
|
| 25 |
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties
|
Gaglio, Raimondo
|
|
|
72 |
C |
p.
|
artikel
|
| 26 |
Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model
|
Atraki, Reza
|
|
|
72 |
C |
p.
|
artikel
|
| 27 |
The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice
|
Kanafusa, Sumiyo
|
|
|
72 |
C |
p.
|
artikel
|
| 28 |
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation
|
Dev, Manoj J.
|
|
|
72 |
C |
p.
|
artikel
|
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