| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of zinc interactions with succinylated milk protein concentrate and sodium caseinate
|
Shilpashree, B.G.
|
|
|
157 |
C |
p.
|
artikel
|
| 2 |
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
|
Oteiza, Juan M.
|
|
|
157 |
C |
p.
|
artikel
|
| 3 |
Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture
|
Leonelli Pires de Campos, Anna Carolina
|
|
|
157 |
C |
p.
|
artikel
|
| 4 |
Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models
|
Narli, Merve Begum
|
|
|
157 |
C |
p.
|
artikel
|
| 5 |
A turn-on fluorescence biosensor for sensitive detection of carbaryl using flavourzyme-stabilized gold nanoclusters
|
Chen, Jie
|
|
|
157 |
C |
p.
|
artikel
|
| 6 |
Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
|
Rodríguez de Olmos, Antonieta
|
|
|
157 |
C |
p.
|
artikel
|
| 7 |
Cadmium migration from nib to testa during cacao fermentation is driven by nib acidification
|
Vanderschueren, Ruth
|
|
|
157 |
C |
p.
|
artikel
|
| 8 |
Characterization and controlled release of pequi oil microcapsules for yogurt application
|
Silva, Luana Carvalho da
|
|
|
157 |
C |
p.
|
artikel
|
| 9 |
Citrus pomace fermentation with autochthonous probiotics improves its nutrient composition and antioxidant activities
|
Hu, Xi
|
|
|
157 |
C |
p.
|
artikel
|
| 10 |
Degradation and stress response mechanism of Cryptococcus podzolicus Y3 on ochratoxin A at the transcriptional level
|
Wei, Meilin
|
|
|
157 |
C |
p.
|
artikel
|
| 11 |
Delineating the behavior of Berberis anthocyanin/β-cyclodextrin inclusion complex in vitro: A molecular dynamics approach
|
Pradhan, Prakash Chandra
|
|
|
157 |
C |
p.
|
artikel
|
| 12 |
Development of a biodegradable plastic film extruded with the addition of a Brazilian propolis by-product
|
Bertotto, Carlize
|
|
|
157 |
C |
p.
|
artikel
|
| 13 |
Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying
|
Kuo, Chih-Chun
|
|
|
157 |
C |
p.
|
artikel
|
| 14 |
Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization
|
Huang, Zhi-gang
|
|
|
157 |
C |
p.
|
artikel
|
| 15 |
Effect of phospholipid/flaxseed oil ratio on characteristics, structure change, and storage stability of liposomes
|
Song, Fan-fan
|
|
|
157 |
C |
p.
|
artikel
|
| 16 |
Effect of slightly acidic electrolyzed water on amino acid and phenolic profiling of germinated brown rice sprouts and their antioxidant potential
|
Tyagi, Akanksha
|
|
|
157 |
C |
p.
|
artikel
|
| 17 |
Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins
|
Zou, Xiao-Li
|
|
|
157 |
C |
p.
|
artikel
|
| 18 |
Effects of different blanching treatments on colour and microbiological profile of Tenebrio molitor and Zophobas morio larvae
|
Cacchiarelli, Chiara
|
|
|
157 |
C |
p.
|
artikel
|
| 19 |
Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder
|
Xu, Xinyue
|
|
|
157 |
C |
p.
|
artikel
|
| 20 |
Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes
|
Tang, Yao
|
|
|
157 |
C |
p.
|
artikel
|
| 21 |
Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi
|
Yang, Zhixuan
|
|
|
157 |
C |
p.
|
artikel
|
| 22 |
Emulsifying and foaming properties of a hydrophobin-based food ingredient from Trichoderma reesei: A phenomenological comparative study
|
Alamprese, Cristina
|
|
|
157 |
C |
p.
|
artikel
|
| 23 |
Establishment of anthocyanin fingerprint in black wolfberry fruit for quality and geographical origin identification
|
Cheng, Huan
|
|
|
157 |
C |
p.
|
artikel
|
| 24 |
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
|
Galarza, Uxue
|
|
|
157 |
C |
p.
|
artikel
|
| 25 |
Fluorescent detection of tetracycline in foods based on carbon dots derived from natural red beet pigment
|
Cao, Yuanyuan
|
|
|
157 |
C |
p.
|
artikel
|
| 26 |
Green tea fermentation with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V
|
Wang, Rui
|
|
|
157 |
C |
p.
|
artikel
|
| 27 |
High effective proteinaceous α-amylase inhibitors from grains and control release
|
Li, Li
|
|
|
157 |
C |
p.
|
artikel
|
| 28 |
Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures
|
Šopík, Tomáš
|
|
|
157 |
C |
p.
|
artikel
|
| 29 |
Improvement of baked wheat chips quality by protease-mediated enzymatic hydrolysis of wheat flour
|
Xu, Dan
|
|
|
157 |
C |
p.
|
artikel
|
| 30 |
In-field screening of trans-fat levels using mid- and near-infrared spectrometers for butters and margarines commercialized in the Peruvian market
|
Salas-Valerio, Walter Francisco
|
|
|
157 |
C |
p.
|
artikel
|
| 31 |
Insights into the microbiota and driving forces to control the quality of vinegar
|
Shi, Huiqin
|
|
|
157 |
C |
p.
|
artikel
|
| 32 |
Investigation of the effects of lights, temperatures and packaging materials on the virgin rapeseed oil flavors during storage
|
Wang, Mengzhu
|
|
|
157 |
C |
p.
|
artikel
|
| 33 |
In vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract
|
Ruíz-García, Yineth
|
|
|
157 |
C |
p.
|
artikel
|
| 34 |
Light cream cheese spread of goat milk enriched with phytosterols: Physicochemical, rheological, and microbiological characterization
|
Amaral, João Bosco Sousa
|
|
|
157 |
C |
p.
|
artikel
|
| 35 |
Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties
|
Wang, Qian
|
|
|
157 |
C |
p.
|
artikel
|
| 36 |
Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization
|
Nhouchi, Zeineb
|
|
|
157 |
C |
p.
|
artikel
|
| 37 |
Mitigation of oxidation-induced loss of myofibrillar protein gelling potential by the combination of pyrophosphate and l-lysine
|
Cao, Yungang
|
|
|
157 |
C |
p.
|
artikel
|
| 38 |
Oleogel-based Pickering emulsions stabilized by ovotransferrin–carboxymethyl chitosan nanoparticles for delivery of curcumin
|
Dong, Yue
|
|
|
157 |
C |
p.
|
artikel
|
| 39 |
Optimization and characterization of soybean oil-carnauba wax oleogel
|
Thakur, Dhruv
|
|
|
157 |
C |
p.
|
artikel
|
| 40 |
Optimization of the osmotic dehydration process of plums (Prunus Salicina Lindl.) in solutions enriched with inulin, using response surface methodology
|
Palacios Romero, Irene
|
|
|
157 |
C |
p.
|
artikel
|
| 41 |
Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology
|
Lee, Jung-Soo
|
|
|
157 |
C |
p.
|
artikel
|
| 42 |
Physicochemical characterization of microcapsules containing cold pressed black cumin seed oils (Nigella sativa L.) as an alternative nutrient source in a functional diet
|
Santiworakun, Najwa Yanya
|
|
|
157 |
C |
p.
|
artikel
|
| 43 |
Physicochemical stability and in vitro bioaccessibility of β-carotene emulsions stabilized with arabinoxylan hydrolysates-soy protein isolate conjugates
|
Li, Shanshan
|
|
|
157 |
C |
p.
|
artikel
|
| 44 |
Plasma-activated water effectively decontaminates steamed rice cake
|
Kang, Joo Hyun
|
|
|
157 |
C |
p.
|
artikel
|
| 45 |
Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations
|
Zhang, Yali
|
|
|
157 |
C |
p.
|
artikel
|
| 46 |
Seal meat enzymatic hydrolysates and its digests: A comparison on protein and minerals profiles
|
Zhang, Yi
|
|
|
157 |
C |
p.
|
artikel
|
| 47 |
Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin
|
Hu, Jialun
|
|
|
157 |
C |
p.
|
artikel
|
| 48 |
Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum
|
Monteiro, Ricardo Lemos
|
|
|
157 |
C |
p.
|
artikel
|
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