| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Controlling the in vitro gastrointestinal digestion of emulsified lipids by encapsulation within nanocellulose-fortified alginate beads
|
Rungraung, Numphung
|
|
|
32 |
C |
p.
|
artikel
|
| 2 |
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer
|
Brito, Gabriela B.
|
|
|
32 |
C |
p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
|
32 |
C |
p.
|
artikel
|
| 4 |
Elastic reinforcement and yielding of starch-filled lipid gels
|
Macias-Rodriguez, Braulio A.
|
|
|
32 |
C |
p.
|
artikel
|
| 5 |
Impact of gelatine coating on the performance of tannin-loaded pectin microbeads obtained through external gelation
|
Molino, Silvia
|
|
|
32 |
C |
p.
|
artikel
|
| 6 |
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates
|
Luo, Lan
|
|
|
32 |
C |
p.
|
artikel
|
| 7 |
Improvement in the stability and bioavailability of trans-resveratrol with hydrolyzed wheat starch complexation: a theoretical and experimental study
|
Wu, Yi
|
|
|
32 |
C |
p.
|
artikel
|
| 8 |
Influence of moderate electric field on sodium caseinate structure and its techno-functionality
|
Jahromi, Mastaneh
|
|
|
32 |
C |
p.
|
artikel
|
| 9 |
Interaction between large deformation and moisture transport during dehydration of vegetables
|
Jin, Xin
|
|
|
32 |
C |
p.
|
artikel
|
| 10 |
Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin
|
Cheng, Siying
|
|
|
32 |
C |
p.
|
artikel
|
| 11 |
Monitoring food structure in plant protein gels during digestion: Rheometry and Small Angle Neutron Scattering studies
|
Napieraj, Maja
|
|
|
32 |
C |
p.
|
artikel
|
| 12 |
Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality
|
Zhang, Jie
|
|
|
32 |
C |
p.
|
artikel
|
| 13 |
Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing
|
Chantanuson, Ratchanon
|
|
|
32 |
C |
p.
|
artikel
|
| 14 |
Sliced versus formulated potato chips – Does food structure alter lipid digestion?
|
Zhou, Zhitong
|
|
|
32 |
C |
p.
|
artikel
|
| 15 |
Small-angle X-ray scattering (SAXS) and small-angle neutron scattering (SANS) study on the structure of sodium caseinate in dispersions and at the oil-water interface: Effect of calcium ions
|
Cheng, Lirong
|
|
|
32 |
C |
p.
|
artikel
|
| 16 |
Ultrasound-assisted alkaline pH-shift process effects on structural and interfacial properties of proteins isolated from shrimp by-products
|
Pezeshk, Samaneh
|
|
|
32 |
C |
p.
|
artikel
|
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