| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour
|
Nigar, Saima
|
|
|
42 |
C |
p.
|
artikel
|
| 2 |
Binding kinetics and structural analysis of chickpea protein interactions with spent coffee phenolics under varying pH and concentrations
|
Saricaoglu, Beyza
|
|
|
42 |
C |
p.
|
artikel
|
| 3 |
Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow
|
Milc, Klaudia W.
|
|
|
42 |
C |
p.
|
artikel
|
| 4 |
Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds
|
Ranasinghe, Meththa
|
|
|
42 |
C |
p.
|
artikel
|
| 5 |
Development of vitamin D3 and Spirulina platensis protein hydrolysates co-loaded nanoliposomes and coated by sodium caseinate
|
Amjadi, Sajed
|
|
|
42 |
C |
p.
|
artikel
|
| 6 |
Durum wheat oil oleogels: A study on rheological, thermal, and microstructural properties
|
Salgarella, N.I.
|
|
|
42 |
C |
p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
|
42 |
C |
p.
|
artikel
|
| 8 |
Effectiveness of supercooled freezing in suppressing ice recrystallization during frozen storage
|
Poudyal, Rajib Lochan
|
|
|
42 |
C |
p.
|
artikel
|
| 9 |
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: Implications for interfacial characteristics and protein-based emulsion performance
|
Chen, Yurou
|
|
|
42 |
C |
p.
|
artikel
|
| 10 |
Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion
|
Li, Jiayi
|
|
|
42 |
C |
p.
|
artikel
|
| 11 |
Impact of hydrocolloids on 3D meat analog printing and cooking
|
Bhuiyan, Md. Hafizur Rahman
|
|
|
42 |
C |
p.
|
artikel
|
| 12 |
Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy
|
Brüls-Gill, Mariska
|
|
|
42 |
C |
p.
|
artikel
|
| 13 |
Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties
|
Kang, Zimeng
|
|
|
42 |
C |
p.
|
artikel
|
| 14 |
Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.
|
Charitou, Garoufalia
|
|
|
42 |
C |
p.
|
artikel
|
| 15 |
Process-induced protein aggregates influenced pea globulins’ structure formation upon heating
|
Luecha, Jarupat
|
|
|
42 |
C |
p.
|
artikel
|
| 16 |
Quantifying the distribution of proteins at the interface of oil-in-water food emulsions
|
Jabermoradi, Abbas
|
|
|
42 |
C |
p.
|
artikel
|
| 17 |
Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin
|
Abdullah Tan, Muhammad Faiz Bin Muhd Faizal
|
|
|
42 |
C |
p.
|
artikel
|
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