| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems
|
Drapala, Kamil P.
|
|
2018
|
16 |
C |
p. 27-42
|
artikel
|
| 2 |
Characterisation of deep-fried batter and breaded coatings
|
Voong, K.Y.
|
|
2018
|
16 |
C |
p. 43-49
|
artikel
|
| 3 |
Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks
|
Sánchez-Becerril, M.
|
|
2018
|
16 |
C |
p. 1-7
|
artikel
|
| 4 |
Editorial Board
|
|
|
2018
|
16 |
C |
p. i
|
artikel
|
| 5 |
Microstructural properties of potato chips
|
Dhital, Sushil
|
|
2018
|
16 |
C |
p. 17-26
|
artikel
|
| 6 |
Numerical investigation of microstructural damage during kneading of wheat dough
|
Šćepanović, P.
|
|
2018
|
16 |
C |
p. 8-16
|
artikel
|
| 7 |
Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L.) flour and mucilage
|
García-Salcedo, Ángela Janet
|
|
2018
|
16 |
C |
p. 59-66
|
artikel
|
| 8 |
Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase
|
Fasolin, L.H.
|
|
2018
|
16 |
C |
p. 50-58
|
artikel
|
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