| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy
|
Nawrocka, Agnieszka
|
|
2015
|
11 |
1 |
p. 81-90
|
artikel
|
| 2 |
Dynamics in Polysaccharide Glasses and Their Impact on the Stability of Encapsulated Flavors
|
Sahni, Ekneet K.
|
|
2015
|
11 |
1 |
p. 20-33
|
artikel
|
| 3 |
Effect of pH and Glucose on the Stability of α-lactalbumin
|
Velusamy, V.
|
|
2016
|
11 |
1 |
p. 108-115
|
artikel
|
| 4 |
Highly Fibrous and Porous Raw Material Shaped Chitin Isolated from Oniscus sp. (Crustacea)
|
Kaya, Murat
|
|
2016
|
11 |
1 |
p. 101-107
|
artikel
|
| 5 |
How Taxonomic Relations Affect the Physicochemical Properties of Chitin
|
Kaya, Murat
|
|
2015
|
11 |
1 |
p. 10-19
|
artikel
|
| 6 |
Impact of Carrier Systems on the Interactions of Coenzyme Q10 with Model Lipid Membranes
|
Ota, Ajda
|
|
2015
|
11 |
1 |
p. 60-70
|
artikel
|
| 7 |
Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)
|
Zhang, Ruojie
|
|
2015
|
11 |
1 |
p. 71-80
|
artikel
|
| 8 |
Influence of Nanoemulsion Addition on the Stability of Conventional Emulsions
|
Salvia-Trujillo, L.
|
|
2015
|
11 |
1 |
p. 1-9
|
artikel
|
| 9 |
Interfacial Properties of Saponin Extracts and Their Impact on Foam Characteristics
|
Böttcher, Sandra
|
|
2015
|
11 |
1 |
p. 91-100
|
artikel
|
| 10 |
Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability
|
Uluata, Sibel
|
|
2015
|
11 |
1 |
p. 52-59
|
artikel
|
| 11 |
Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties
|
Ladjal-Ettoumi, Yakoub
|
|
2015
|
11 |
1 |
p. 43-51
|
artikel
|
| 12 |
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss
|
Zielbauer, B. I.
|
|
2015
|
11 |
1 |
p. 34-42
|
artikel
|
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