| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Effect of Melanin-Free Ink on Mechanical Properties and Yellow Discolouration of Protein Film from Washed Sardine Mince
|
Vate, Naveen Kumar
|
|
2017
|
12 |
2 |
p. 164-171
|
artikel
|
| 2 |
Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels
|
Khanal, Bal Kumari Sharma
|
|
2017
|
12 |
2 |
p. 141-150
|
artikel
|
| 3 |
Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size
|
Li, Qian
|
|
2017
|
12 |
2 |
p. 172-185
|
artikel
|
| 4 |
Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification
|
Raak, Norbert
|
|
2017
|
12 |
2 |
p. 261-268
|
artikel
|
| 5 |
Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins
|
Gu, Luping
|
|
2017
|
12 |
2 |
p. 198-210
|
artikel
|
| 6 |
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
|
12 |
2 |
p. 244-249
|
artikel
|
| 7 |
Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin
|
Böttcher, Sandra
|
|
2017
|
12 |
2 |
p. 250-260
|
artikel
|
| 8 |
Fluorescence Spectroscopy as a Tool to Unravel the Dynamics of Protein Nanoparticle Formation by Liquid Antisolvent Precipitation
|
Corradini, Maria G.
|
|
2017
|
12 |
2 |
p. 211-221
|
artikel
|
| 9 |
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
|
12 |
2 |
p. 186-197
|
artikel
|
| 10 |
Properties and Characteristics of Multi-Layered Films from Tilapia Skin Gelatin and Poly(Lactic Acid)
|
Nagarajan, Muralidharan
|
|
2017
|
12 |
2 |
p. 222-233
|
artikel
|
| 11 |
Properties, Microstructure and Heat Seal Ability of Bilayer Films Based on Fish Gelatin and Emulsified Gelatin Films
|
Nilsuwan, Krisana
|
|
2017
|
12 |
2 |
p. 234-243
|
artikel
|
| 12 |
The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough
|
Meerts, Mathieu
|
|
2017
|
12 |
2 |
p. 151-163
|
artikel
|
Tijdschrift beschrijving