| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Cold Plasma: an Alternative Technology for the Starch Modification
|
Thirumdas, Rohit
|
|
2017
|
12 |
1 |
p. 129-139
|
artikel
|
| 2 |
Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax
|
Doan, Chi Diem
|
|
2016
|
12 |
1 |
p. 97-108
|
artikel
|
| 3 |
Development of Transparent Curcumin Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Lipid Type and Physical State on Curcumin Stability
|
Calligaris, Sonia
|
|
2016
|
12 |
1 |
p. 45-51
|
artikel
|
| 4 |
Effect of Carbonation of Supersaturated Lactose Solution on Crystallisation Behaviour of Alpha-Lactose Monohydrate
|
Xun, Ang
|
|
2016
|
12 |
1 |
p. 52-59
|
artikel
|
| 5 |
Effect of Cross-Linking with Aloe vera Gel on Surface and Physicochemical Properties of Edible Films Made from Plantain Flour
|
Gutiérrez, Tomy J.
|
|
2016
|
12 |
1 |
p. 11-22
|
artikel
|
| 6 |
Effects of Cellulose Nanofibers Filling and Palmitic Acid Emulsions Coating on the Physical Properties of Fish Gelatin Films
|
Wang, Wenhang
|
|
2016
|
12 |
1 |
p. 23-32
|
artikel
|
| 7 |
Effects of Temperature, Time and Composition on Food Oil Surface Tension
|
Xu, Tong
|
|
2017
|
12 |
1 |
p. 88-96
|
artikel
|
| 8 |
Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese
|
Thionnet, O.
|
|
2016
|
12 |
1 |
p. 33-44
|
artikel
|
| 9 |
Legume Protein Isolates for Stable Acidic Emulsions Prepared by Premix Membrane Emulsification
|
Ladjal Ettoumi, Yakoub
|
|
2017
|
12 |
1 |
p. 119-128
|
artikel
|
| 10 |
Mechanism and Nature of Inhibition of Trypsin by Ligupurpuroside A, a Ku-Ding Tea Extract, Studied by Spectroscopic and Docking Methods
|
Wu, Zhibing
|
|
2016
|
12 |
1 |
p. 78-87
|
artikel
|
| 11 |
Molecular Structure Evaluation of Wheat Gluten during Frozen Storage
|
Zhao, Lei
|
|
2016
|
12 |
1 |
p. 60-68
|
artikel
|
| 12 |
Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid
|
Soares, Lucas de Souza
|
|
2017
|
12 |
1 |
p. 109-118
|
artikel
|
| 13 |
The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams
|
Hussain, Hana
|
|
2016
|
12 |
1 |
p. 1-10
|
artikel
|
| 14 |
The Physical and Morphological Characteristics of Mango Powder (Mangifera indica L. cv Tommy Atkins) Produced by Foam Mat Drying
|
Chaux-Gutiérrez, Ana María
|
|
2016
|
12 |
1 |
p. 69-77
|
artikel
|
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