| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology
|
Maçãs, Mariana
|
|
|
38 |
C |
p.
|
artikel
|
| 2 |
Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet potatoes
|
Freitas, Daniela
|
|
|
38 |
C |
p.
|
artikel
|
| 3 |
Comparative effects of micro vs. submicron emulsions on textural properties of myofibrillar protein composite gels
|
Lee, Jiseon
|
|
|
38 |
C |
p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
|
38 |
C |
p.
|
artikel
|
| 5 |
Effect of Tween 20 on structure, phase-transition behavior and mechanical properties of monoglyceride oleogels
|
Prodromidis, Prodromos
|
|
|
38 |
C |
p.
|
artikel
|
| 6 |
Evaluation of pH, NaCl and CaCl2 salts on Solubility, Zeta Potential and air - water interfacial properties of the protein isolate from lupin seeds
|
Silva, Richard Marins da
|
|
|
38 |
C |
p.
|
artikel
|
| 7 |
Food nanostructuring of paprika capsules obtained by coacervation for improving carotenoid storage stability
|
Flores-Andrade, E.
|
|
|
38 |
C |
p.
|
artikel
|
| 8 |
Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond
|
Gengatharan, Ashwini
|
|
|
38 |
C |
p.
|
artikel
|
| 9 |
Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels
|
Brüls, Mariska
|
|
|
38 |
C |
p.
|
artikel
|
| 10 |
Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products
|
Martínez-Martí, Joana
|
|
|
38 |
C |
p.
|
artikel
|
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