| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Behavior of common beans under two conditions of water accessibility during cooking: Essential role of pectin solubilization in bean softening
|
An, Nguyen T.H.
|
|
|
44 |
C |
p.
|
artikel
|
| 2 |
Characterization and quantification of anisotropy in mozzarella cheese: Exploring the impact of structural anisotropy on functional properties using complementary analytical technologies
|
Patel, Harshkumar
|
|
|
44 |
C |
p.
|
artikel
|
| 3 |
Crystallization of wax esters in oleogels – Relevance of chain length and ester bond position
|
Brykczynski, Henriette
|
|
|
44 |
C |
p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
|
44 |
C |
p.
|
artikel
|
| 5 |
Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu
|
Meng, Qi
|
|
|
44 |
C |
p.
|
artikel
|
| 6 |
Effects of alkali purification and fermentation on the structure and properties of rice starch gel
|
Yi, Cuiping
|
|
|
44 |
C |
p.
|
artikel
|
| 7 |
Enhancing pore structure and nutritional quality of microwave-vacuum dried carrots with pulsed electric fields
|
Hennemann, Camille Sofia
|
|
|
44 |
C |
p.
|
artikel
|
| 8 |
Exploration of structural differences between dairy and plant-based cheese
|
Dobson, S.
|
|
|
44 |
C |
p.
|
artikel
|
| 9 |
Extraction and functional properties modification of guar protein isolates by ultrasound: A promising alternative protein
|
Loushigam, Geetarani Liklam
|
|
|
44 |
C |
p.
|
artikel
|
| 10 |
Heating affects gelation properties and casein micelle structure in goat and cow milk differently
|
Breunig, Swantje
|
|
|
44 |
C |
p.
|
artikel
|
| 11 |
How differences in rice texture and oral physiology affect sensory preference and eating behavior of consumers: A generalized additive models (GAMs) approach
|
Zhao, Zhen
|
|
|
44 |
C |
p.
|
artikel
|
| 12 |
Impact of soy protein concentrate preparation method on structure formation during high moisture extrusion
|
Li, Jiashu
|
|
|
44 |
C |
p.
|
artikel
|
| 13 |
Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity
|
Byrne, Maria P.
|
|
|
44 |
C |
p.
|
artikel
|
| 14 |
Lubricative properties of semi-crystalline lipid systems
|
Sanders, Lennaert
|
|
|
44 |
C |
p.
|
artikel
|
| 15 |
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility
|
Gigliotti, Marcello
|
|
|
44 |
C |
p.
|
artikel
|
| 16 |
Plant proteins as substitutes for egg white protein in food foams: Meringues as a model system
|
Laursen, Nadia Flarup
|
|
|
44 |
C |
p.
|
artikel
|
| 17 |
Production of 3D-printed meat analogues using pea, fava, and mung bean proteins: A comparison study
|
Ghimire, Saphal
|
|
|
44 |
C |
p.
|
artikel
|
| 18 |
Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher: Changes in microstructure and texture
|
Dahl, Julie Frost
|
|
|
44 |
C |
p.
|
artikel
|
| 19 |
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin
|
Figueroa, Lilian E.
|
|
|
44 |
C |
p.
|
artikel
|
| 20 |
Rotated Fourier transform (RFT) enables the quantification of anisotropic structure in high-moisture plant-protein extrudates
|
Gobes, Martijn I.
|
|
|
44 |
C |
p.
|
artikel
|
| 21 |
Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions
|
Koirala, Sushil
|
|
|
44 |
C |
p.
|
artikel
|
| 22 |
Soy lecithin strengthens amaranth protein-based omelettes through protein complexation which alters protein interactions
|
Tay, Uma Jingxin
|
|
|
44 |
C |
p.
|
artikel
|
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