| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A computational multiscale modeling framework for investigating the mechanical properties of meat
|
Spyrou, L.A.
|
|
|
26 |
C |
p.
|
artikel
|
| 2 |
A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients
|
Palabiyik, Ibrahim
|
|
|
26 |
C |
p.
|
artikel
|
| 3 |
Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
|
López-Solís, Remigio
|
|
|
26 |
C |
p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
|
26 |
C |
p.
|
artikel
|
| 5 |
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
|
Wijaya, Wahyu
|
|
|
26 |
C |
p.
|
artikel
|
| 6 |
Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles
|
Tan, Hui-Ling
|
|
|
26 |
C |
p.
|
artikel
|
| 7 |
INFLUENCE OF MILK PROTEIN COMPOSITION ON PHYSICOCHEMICAL AND MICROSTRUCTURAL CHANGES OF SONO-EMULSIONS DURING IN VITRO DIGESTION
|
Silva, Mayumi
|
|
|
26 |
C |
p.
|
artikel
|
| 8 |
Kinetic modelling of individual starch granules swelling
|
Palanisamy, Arnesh
|
|
|
26 |
C |
p.
|
artikel
|
| 9 |
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans
|
Brito-Oliveira, Thais C.
|
|
|
26 |
C |
p.
|
artikel
|
| 10 |
Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin
|
Abuibaid, Ahlam
|
|
|
26 |
C |
p.
|
artikel
|
| 11 |
Morphological, textural and physico-chemical characterization of processed meat products during their shelf life
|
Melro, Elodie
|
|
|
26 |
C |
p.
|
artikel
|
| 12 |
Whey proteins-folic acid complexes: Formation, isolation and bioavailability in a Lactobacillus casei model
|
Corfield, Rocío
|
|
|
26 |
C |
p.
|
artikel
|
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