| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accessibility of Transglutaminase to Induce Protein Crosslinking in Gelled Food Matrices - Impact of Membrane Structure
|
Zeeb, Benjamin
|
|
2016
|
|
2 |
p. 176-183
|
artikel
|
| 2 |
Acid and Moisture Uptake into Red Beets during in Vitro Gastric Digestion as Influenced by Gastric pH
|
Mennah-Govela, Yamile A.
|
|
|
|
2 |
p. 261-272
|
artikel
|
| 3 |
Acid-Induced Aggregation and Gelation of Sodium Caseinate-Guar Gum Mixtures
|
Hidalgo, María Eugenia
|
|
2014
|
|
2 |
p. 181-194
|
artikel
|
| 4 |
A Combined Spectroscopy and Computational Molecular Docking Investigation on the Coupling Between β-lactoglobulin Dimers and Vanillin
|
Alves, Layla Barbosa
|
|
|
|
2 |
p. 302-313
|
artikel
|
| 5 |
A DFT Study on the Structural and Antioxidant Properties of Three Flavonols
|
Rong, Yu Zhi
|
|
2012
|
|
2 |
p. 90-94
|
artikel
|
| 6 |
Adsorption of α-amylase and Starch on Porous Zinc Oxide Nanosheet: Biophysical Study
|
Khade, Bipin S
|
|
|
|
2 |
p. 280-291
|
artikel
|
| 7 |
Alcohol Stability of Milk from the Perspective of X-Ray Diffractometry
|
Fagnani, Rafael
|
|
2016
|
|
2 |
p. 198-205
|
artikel
|
| 8 |
A New Model to Describe Flow Behaviour of Concentrated Orange Juice
|
Falguera, Víctor
|
|
2010
|
|
2 |
p. 114-119
|
artikel
|
| 9 |
An Insight into the Role of Glycerol in Chitosan Films
|
Rivero, S.
|
|
2016
|
|
2 |
p. 117-127
|
artikel
|
| 10 |
A Phase Solubility Study on the Chiral Discrimination of Ibuprofen by β-Cyclodextrin Complexes
|
Crupi, Vincenza
|
|
2011
|
|
2 |
p. 267-273
|
artikel
|
| 11 |
A Possible Connection Between Antidiabetic & Antilipemic Properties of Psoralea corylifolia Seeds and the Trace Elements Present: A LIBS Based Study
|
Dhar, Preeti
|
|
2012
|
|
2 |
p. 95-103
|
artikel
|
| 12 |
Application of Differential Scanning Calorimetry-Chemometric Coupled Procedure to the Evaluation of Thermo-Oxidation on Extra Virgin Olive Oil
|
Maggio, Rubén M.
|
|
2012
|
|
2 |
p. 114-123
|
artikel
|
| 13 |
Application of Supercritical Anti-Solvent Technologies for the Synthesis of Delivery Systems of Bioactive Food Components
|
Zhong, Qixin
|
|
2008
|
|
2 |
p. 186-190
|
artikel
|
| 14 |
Application of the Kinetic Triplets and Geometrical Characteristics of Thermal Analysis Curves in Identifying the Main Bioactive Compounds (BC) that Govern the Thermal and Thermo-Oxidative Degradation Mechanism of Aronia melanocarpa (Black Chokeberry)
|
Janković, Bojan
|
|
2016
|
|
2 |
p. 128-141
|
artikel
|
| 15 |
Aquaporin Membrane Channels: Biophysics, Classification, Functions, and Possible Biotechnological Applications
|
Gena, Patrizia
|
|
2010
|
|
2 |
p. 241-249
|
artikel
|
| 16 |
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin
|
Huang, Juan
|
|
|
|
2 |
p. 240-248
|
artikel
|
| 17 |
Biofilms: At the Interface between Biophysics and Microbiology
|
McLandsborough, L.
|
|
2006
|
|
2 |
p. 94-114
|
artikel
|
| 18 |
Casein-Derived Peptides with Antihypertensive Potential: Production, Identification and Assessment of Complex Formation with Angiotensin I-Converting Enzyme (ACE) through Molecular Docking Studies
|
De Oliveira, Thomás Valente
|
|
|
|
2 |
p. 162-172
|
artikel
|
| 19 |
Catalytic Efficiency, Structure, and Recycling Behavior of Electrospun Polyvinyl Alcohol-Xylanase Fibers Cross-Linked by Glutaraldehyde
|
dos Santos, Jaqueline Pozzada
|
|
|
|
2 |
p. 155-161
|
artikel
|
| 20 |
Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy
|
Wang, Yifen
|
|
2008
|
|
2 |
p. 269-272
|
artikel
|
| 21 |
Cold-Set Whey Protein Gels with Addition of Polysaccharides
|
Cavallieri, Ângelo Luiz Fazani
|
|
2009
|
|
2 |
p. 94-105
|
artikel
|
| 22 |
Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers
|
Telis, V. R. N.
|
|
2009
|
|
2 |
p. 83-93
|
artikel
|
| 23 |
Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties
|
Arancibia, Carla
|
|
2013
|
|
2 |
p. 122-136
|
artikel
|
| 24 |
Composition and Oil-Water Interfacial Tension Studies in Different Vegetable Oils
|
Cong, Yanxia
|
|
|
|
2 |
p. 229-239
|
artikel
|
| 25 |
Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans
|
Marangoni, Alejandro G.
|
|
2008
|
|
2 |
p. 241-245
|
artikel
|
| 26 |
Controlling the Three-Dimensional Printing Mechanical Properties of Nostoc Sphaeroides System
|
Feng, Chunyan
|
|
|
|
2 |
p. 240-248
|
artikel
|
| 27 |
Cooking Literacy: Meringues as Culinary Scaffoldings
|
Vega, César
|
|
2012
|
|
2 |
p. 103-113
|
artikel
|
| 28 |
Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow
|
Goot, A. J. van der
|
|
2008
|
|
2 |
p. 120-125
|
artikel
|
| 29 |
Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi
|
Kong, Baohua
|
|
2013
|
|
2 |
p. 104-111
|
artikel
|
| 30 |
3D Confocal Laser Scanning Microscopy for Quantification of the Phase Behaviour in Agarose-MCC co-gels in Comparison to the Rheological Blending-law Analysis
|
Mhaske, Pranita
|
|
|
|
2 |
p. 153-160
|
artikel
|
| 31 |
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility
|
Marinea, Marina
|
|
|
|
2 |
p. 218-227
|
artikel
|
| 32 |
Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale
|
McClements, David Julian
|
|
2008
|
|
2 |
p. 111-112
|
artikel
|
| 33 |
Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH
|
Ruiz, Geraldine Avila
|
|
2016
|
|
2 |
p. 184-197
|
artikel
|
| 34 |
Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components
|
McClements, David Julian
|
|
2008
|
|
2 |
p. 219-228
|
artikel
|
| 35 |
Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds
|
Deseta, María Laura
|
|
|
|
2 |
p. 273-288
|
artikel
|
| 36 |
Development of Nutritionally Enhanced Tortillas
|
Scazzina, Francesca
|
|
2008
|
|
2 |
p. 235-240
|
artikel
|
| 37 |
Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients
|
Drusch, S.
|
|
2009
|
|
2 |
p. 134
|
artikel
|
| 38 |
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates
|
Jin, Jian
|
|
|
|
2 |
p. 198-208
|
artikel
|
| 39 |
Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles
|
Ribeiro, Elisa Franco
|
|
|
|
2 |
p. 196-205
|
artikel
|
| 40 |
Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions
|
Awad, Tarek S.
|
|
2008
|
|
2 |
p. 155-162
|
artikel
|
| 41 |
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce
|
Carini, Eleonora
|
|
2014
|
|
2 |
p. 129-133
|
artikel
|
| 42 |
Effect of Hydrophilic and Lipophilic Compounds on Zein Microstructures
|
Wang, Qin
|
|
2008
|
|
2 |
p. 174-181
|
artikel
|
| 43 |
Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate
|
Kutzli, Ines
|
|
|
|
2 |
p. 206-215
|
artikel
|
| 44 |
Effect of Melanin-Free Ink on Mechanical Properties and Yellow Discolouration of Protein Film from Washed Sardine Mince
|
Vate, Naveen Kumar
|
|
2017
|
|
2 |
p. 164-171
|
artikel
|
| 45 |
Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin
|
Schmidt, U. S.
|
|
2014
|
|
2 |
p. 217-227
|
artikel
|
| 46 |
Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System
|
Xu, Kejing
|
|
|
|
2 |
p. 249-260
|
artikel
|
| 47 |
Effect of Polyglycerol Esters of Fatty Acids on the Physicochemical Properties and Stability of β-Carotene Emulsions during Digestion in Simulated Gastric Fluid
|
Yin, Li-Jun
|
|
2008
|
|
2 |
p. 213-218
|
artikel
|
| 48 |
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant
|
Kim, Jiuk
|
|
|
|
2 |
p. 273-287
|
artikel
|
| 49 |
Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels
|
Khanal, Bal Kumari Sharma
|
|
2017
|
|
2 |
p. 141-150
|
artikel
|
| 50 |
Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility
|
Kim, Esther H.-J.
|
|
2008
|
|
2 |
p. 229-234
|
artikel
|
| 51 |
Effect of Variations in the Fatty Acid Chain of Oligofructose Fatty Acid Esters on Their Foaming Functionality
|
Kempen, Silvia E. H. J. van
|
|
2013
|
|
2 |
p. 114-124
|
artikel
|
| 52 |
Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein
|
Silva, Ana C. C.
|
|
2010
|
|
2 |
p. 94-102
|
artikel
|
| 53 |
Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis
|
Chung, Cheryl
|
|
2008
|
|
2 |
p. 140-145
|
artikel
|
| 54 |
Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel
|
Li, Yin
|
|
2014
|
|
2 |
p. 169-178
|
artikel
|
| 55 |
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation
|
Song, Guangshuang
|
|
|
|
2 |
p. 260-272
|
artikel
|
| 56 |
Effects of Xanthan Gum Additions on the Viscoelasticity, Structure and Storage Stability Characteristics of Prebiotic Custard Desserts
|
Zapata Noreña, Caciano P.
|
|
2014
|
|
2 |
p. 116-128
|
artikel
|
| 57 |
Emulsifier Dependent in vitro Digestion and Bioaccessibility of β-Carotene Loaded in Oil-in-Water Emulsions
|
Park, Shinjae
|
|
2018
|
|
2 |
p. 147-154
|
artikel
|
| 58 |
Emulsions Based on the Interactions Between Lactoferrin and Chitosans
|
Lorenzis, E. De
|
|
2008
|
|
2 |
p. 169-173
|
artikel
|
| 59 |
Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility
|
Zhang, Ruojie
|
|
2016
|
|
2 |
p. 154-164
|
artikel
|
| 60 |
Encapsulation of Lipophilic Bioactive Molecules by Microchannel Emulsification
|
Neves, Marcos A.
|
|
2008
|
|
2 |
p. 126-131
|
artikel
|
| 61 |
Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions
|
Hemar, Yacine
|
|
2010
|
|
2 |
p. 120-127
|
artikel
|
| 62 |
Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size
|
Li, Qian
|
|
2017
|
|
2 |
p. 172-185
|
artikel
|
| 63 |
Enhancing Water Solubility and Stability of Natamycin by Molecular Encapsulation in Methyl-β-Cyclodextrin and its Mechanisms by Molecular Dynamics Simulations
|
Fang, Sheng
|
|
|
|
2 |
p. 188-195
|
artikel
|
| 64 |
Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification
|
Raak, Norbert
|
|
2017
|
|
2 |
p. 261-268
|
artikel
|
| 65 |
EPR Spin-Trapping and Spin-Probing Spectroscopy in Assessing Antioxidant Properties: Example on Extracts of Catkin, Leaves, and Spiny Burs of Castanea sativa
|
Živković, Jelena
|
|
2009
|
|
2 |
p. 126-133
|
artikel
|
| 66 |
Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy
|
Kwamman, Yaowapa
|
|
2016
|
|
2 |
p. 165-175
|
artikel
|
| 67 |
Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films
|
de Oliveira, Maria Mariana Garcia
|
|
|
|
2 |
p. 214-228
|
artikel
|
| 68 |
Extraction and Characterization of α-Chitin and Chitosan from Six Different Aquatic Invertebrates
|
Kaya, Murat
|
|
2014
|
|
2 |
p. 145-157
|
artikel
|
| 69 |
Fabrication and Characteristic of Rhamnolipid-chitosan Coated Emulsions for Loading Ergocalciferol
|
Ma, Zhaoxiang
|
|
|
|
2 |
p. 228-239
|
artikel
|
| 70 |
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications
|
Mahmood, Kaiser
|
|
|
|
2 |
p. 186-197
|
artikel
|
| 71 |
Fabrication and Characterization of Native and Oxidized Potato Starch Biodegradable Films
|
Fonseca, Laura Martins
|
|
2018
|
|
2 |
p. 163-174
|
artikel
|
| 72 |
Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins
|
Gu, Luping
|
|
2017
|
|
2 |
p. 198-210
|
artikel
|
| 73 |
Fabrication of Transparent Lemon Oil Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Oil Phase Composition and Stability after Dilution
|
Valoppi, Fabio
|
|
2017
|
|
2 |
p. 244-249
|
artikel
|
| 74 |
Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin
|
Böttcher, Sandra
|
|
2017
|
|
2 |
p. 250-260
|
artikel
|
| 75 |
Fluid Gels: a New Feedstock for High Viscosity Jetting
|
Holland, Sonia
|
|
2018
|
|
2 |
p. 175-185
|
artikel
|
| 76 |
Fluorescence Spectroscopy as a Tool to Unravel the Dynamics of Protein Nanoparticle Formation by Liquid Antisolvent Precipitation
|
Corradini, Maria G.
|
|
2017
|
|
2 |
p. 211-221
|
artikel
|
| 77 |
Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing
|
Koupa, K.
|
|
|
|
2 |
p. 161-168
|
artikel
|
| 78 |
Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions
|
Zou, Liqiang
|
|
2016
|
|
2 |
p. 142-153
|
artikel
|
| 79 |
Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins
|
Gumus, Cansu Ekin
|
|
2017
|
|
2 |
p. 186-197
|
artikel
|
| 80 |
Formation of Oil/Water Emulsions due to Electrochemical Instability at the Liquid/Liquid Interface
|
Takhistov, Paul
|
|
2006
|
|
2 |
p. 57-73
|
artikel
|
| 81 |
Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions
|
Li, Qi
|
|
2018
|
|
2 |
p. 198-207
|
artikel
|
| 82 |
From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process
|
Arboleya, Juan-Carlos
|
|
2008
|
|
2 |
p. 261-268
|
artikel
|
| 83 |
Generation Characteristics of Highly Uniform Nonspherical Droplets of Soybean Oil Using Microchannel Array Devices
|
Kobayashi, Isao
|
|
2008
|
|
2 |
p. 132-139
|
artikel
|
| 84 |
Glass Transition and Dynamics in Lysozyme–Water Mixtures Over Wide Ranges of Composition
|
Panagopoulou, Anna
|
|
2011
|
|
2 |
p. 199-209
|
artikel
|
| 85 |
Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification
|
Ion-Titapiccolo, Gisèle
|
|
2012
|
|
2 |
p. 81-89
|
artikel
|
| 86 |
Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions
|
Zeinalzadegan, Masoomeh
|
|
|
|
2 |
p. 203-213
|
artikel
|
| 87 |
Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III
|
Monalisa, K.
|
|
|
|
2 |
p. 229-236
|
artikel
|
| 88 |
Identification of Possible Lipid Binding Regions in Food Proteins and Peptides and Additional In Silico Analysis
|
Keller, Rob C. A.
|
|
2018
|
|
2 |
p. 139-146
|
artikel
|
| 89 |
Immobilized CALB Catalyzed Transesterification of Soybean Oil and Phytosterol
|
Yu, Dianyu
|
|
2018
|
|
2 |
p. 208-215
|
artikel
|
| 90 |
Impact of Encapsulation Within Hydrogel Microspheres on Lipid Digestion: An In Vitro Study
|
Matalanis, Alison
|
|
2012
|
|
2 |
p. 145-154
|
artikel
|
| 91 |
Impact of Heat and Laccase on the pH and Freeze-Thaw Stability of Oil-in-Water Emulsions Stabilized by Adsorbed Biopolymer Nanoparticles
|
Zeeb, Benjamin
|
|
2013
|
|
2 |
p. 125-137
|
artikel
|
| 92 |
Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan
|
Klinkesorn, Utai
|
|
2010
|
|
2 |
p. 73-81
|
artikel
|
| 93 |
Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder
|
Silva-Espinoza, Marilú Andrea
|
|
|
|
2 |
p. 270-279
|
artikel
|
| 94 |
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface
|
Heiden-Hecht, Theresia
|
|
|
|
2 |
p. 171-180
|
artikel
|
| 95 |
Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread
|
Lagrain, B.
|
|
2012
|
|
2 |
p. 173-181
|
artikel
|
| 96 |
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses
|
Han, Huan
|
|
|
|
2 |
p. 209-220
|
artikel
|
| 97 |
Influence of Extraction Method on the Rheological Properties of Jackfruit (Artocarpus heterophyllus) Seed Starch Dispersions
|
Luciano, Carla Giovana
|
|
2018
|
|
2 |
p. 155-162
|
artikel
|
| 98 |
Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel
|
Fang, Sheng
|
|
2018
|
|
2 |
p. 116-123
|
artikel
|
| 99 |
Influence of mathematical models and correction factors on binding results of polyphenols and retinol with β-lactoglobulin measured with fluorescence quenching
|
Keppler, Julia Katharina
|
|
2014
|
|
2 |
p. 158-168
|
artikel
|
| 100 |
Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage
|
Rousseau, Dérick
|
|
2008
|
|
2 |
p. 273-278
|
artikel
|
| 101 |
Influence of Water Activity and System Mobility on Peroxidase Activity in Maltodextrin Solutions
|
Neri, Lilia
|
|
2011
|
|
2 |
p. 281-287
|
artikel
|
| 102 |
Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein
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Intake of Xylooligosaccharides Alters the Structural Organization of Liver Plasma Membrane Bilayer
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Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type
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Interfacial Properties of β-Lactoglobulin at the Oil/Water Interface: Influence of Starch Conversion Products with Varying Dextrose Equivalents
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Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry
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Investigating the Molecular Effects of Curcumin by Using Model Membranes
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Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion
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Manufacture and Application of Water-in-Oil Emulsions to Induce the Aggregation of Sucrose Crystals in Oil: A Model for Melt-resistant Chocolate
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Mapping Moisture Sorption Through Carbohydrate Composite Glass with Fourier Transform Near-Infrared (FT-NIR) Hyperspectral Imaging
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MbCO Embedded in Trehalosyldextrin Matrices: Thermal Effects and Protein–Matrix Coupling
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Modeling the Rheological Properties of Fats: A Perspective and Recent Advances
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Moisture Sorption Thermodynamics of Camellia oleifera
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Moisture Stability of Maltodextrin-Based Delivery Systems
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Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
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Monitoring Molecular Oxygen Depletion in Wheat Flour Dough Using Erythrosin B Phosphorescence: A Biophysical Approach
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NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit
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On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties
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Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions
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Partitioning Behavior and Interfacial Activity of Phenolic Acid Derivatives and their Impact on β-Lactoglobulin at the Oil-Water Interface
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Perspective on Water of Crystallization Affecting the Functionality of Pharmaceuticals
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Phase Behavior of the ι-Carrageenan/Maltodextrin/Water System at Different Potassium Chloride Concentrations and Temperatures
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Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory
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Phase Separation Behavior of Caseins in Milk Containing Flaxseed Gum and κ-Carrageenan: A Light-Scattering and Ultrasonic Spectroscopy Study
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Physicochemical Characterization of Protein Hydrolysates Produced by Autolysis of Jumbo Squid (Dosidicus gigas) Byproducts
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Physicochemical Properties of Chitin and Chitosan Produced from Medicinal Fungus (Fomitopsis pinicola)
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Physicochemical Stability Enhancement of β-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue
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Preparation and Characterization of Zein/Sodium Caseinate/Xanthan Gum Complex for Encapsulation of Piperine and its In Vitro Release Study
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Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant
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Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid)
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Properties, Microstructure and Heat Seal Ability of Bilayer Films Based on Fish Gelatin and Emulsified Gelatin Films
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Properties of Poly (ethylene oxide)/ whey Protein Isolate Nanofibers Prepared by Electrospinning
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Quantifying Phase Behaviour in Model Food Composites Using 3D Confocal Laser Scanning Microscopy
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Reaction Kinetics of the Invertase from Yeast (S. Cerevisiae)
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Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix
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Release Properties of Hydrogels: Water Evaporation from Alginate Gel Beads
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Rheological Properties and Textural Attributes of Cooked Brown and White Rice During Gastric Digestion in Vivo
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Rheological Properties of Aqueous Dispersions of Xanthan Gum Containing Different Chloride Salts Are Impacted by both Sizes and Net Electric Charges of the Cations
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Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size
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Self Crowding as a Determinant of egg white Photostability
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Simulation and Neutron Diffraction Studies of Small Biomolecules in Water
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Simulation and Neutron Diffraction Studies of Small Biomolecules in Water
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Solid–Liquid Transitions and Stability of HPKO-in-Water Systems Emulsified by Dairy Proteins
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Solubility and Stability of β-Cyclodextrin–Terpineol Inclusion Complex as Affected by Water
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Solubility, Heat-Induced Gelation and Pepsin Susceptibility of Cruciferin Protein as Affected by Subunit Composition
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Soybean Hull Insoluble Polysaccharides: Improvements of Its Physicochemical Properties Through High Pressure Homogenization
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Soy β-Conglycinin−Curcumin Nanocomplexes for Enrichment of Clear Beverages
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Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes
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Structure and Dynamics of Veiled Virgin Olive Oil: Influence of Production Conditions and Relation to its Antioxidant Capacity
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Structuring Edible Oils with Hydrocolloids: Where Do we Stand?
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Sub3 Inhibits Mycelia Growth and Aflatoxin Production of Aspergillus Flavus
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Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough?
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Thermal and pH Stability of the B-Phycoerythrin from the Red Algae Porphyridium cruentum
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Vibrational Properties of Cyclodextrin–Water Solutions Investigated by Low-Frequency Raman Scattering: Temperature and Concentration Effects
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Water at Interface with Proteins
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Water Biophysics: How Water Interacts with Biomolecules
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Water Confined in Cylindrical Pores: A Molecular Dynamics Study
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Water Mobility and Distribution in Green Coffee Probed by Time-Domain Nuclear Magnetic Resonance
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