| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis
|
Bi, Jingran
|
|
2016
|
11 |
3 |
p. 257-265
|
artikel
|
| 2 |
Chemical and Physical Stability of Astaxanthin-Enriched Emulsion-Based Delivery Systems
|
Liu, Xiaojuan
|
|
2016
|
11 |
3 |
p. 302-310
|
artikel
|
| 3 |
Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis
|
Bet, Camila Delinski
|
|
2016
|
11 |
3 |
p. 275-282
|
artikel
|
| 4 |
Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions
|
Yao, Xiaolin
|
|
2016
|
11 |
3 |
p. 292-301
|
artikel
|
| 5 |
Effect of Hydrothermal Modifications on Functional, Pasting and Structural Properties of False Banana (Ensete ventricosum) Starch
|
Alimi, Buliyaminu A.
|
|
2016
|
11 |
3 |
p. 248-256
|
artikel
|
| 6 |
Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach
|
Protte, Kristin
|
|
2016
|
11 |
3 |
p. 226-234
|
artikel
|
| 7 |
Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle
|
Wang, Lin
|
|
2016
|
11 |
3 |
p. 266-274
|
artikel
|
| 8 |
Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility
|
Zou, Liqiang
|
|
2016
|
11 |
3 |
p. 213-225
|
artikel
|
| 9 |
Influence of Particle Size and Concentration on Rheological Behaviour of Reconstituted Apple Purees
|
Leverrier, Cassandre
|
|
2016
|
11 |
3 |
p. 235-247
|
artikel
|
| 10 |
Neutron Imaging of Meat during Cooking
|
Scussat, Simone
|
|
2016
|
11 |
3 |
p. 207-212
|
artikel
|
| 11 |
Simplifying Hansen Solubility Parameters for Complex Edible Fats and Oils
|
Peña-Gil, Anaid De La
|
|
2016
|
11 |
3 |
p. 283-291
|
artikel
|
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