| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions
|
Li, Yue
|
|
2018
|
13 |
1 |
p. 60-70
|
artikel
|
| 2 |
Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate
|
Fuller, G. Thomas
|
|
2018
|
13 |
1 |
p. 80-90
|
artikel
|
| 3 |
Effects of Hasten Drying and Storage Conditions on Properties and Microstructure of Konjac Glucomannan-Whey Protein Isolate Blend Films
|
Janjarasskul, Theeranun
|
|
2017
|
13 |
1 |
p. 49-59
|
artikel
|
| 4 |
Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties
|
Zhang, Yue
|
|
2017
|
13 |
1 |
p. 37-48
|
artikel
|
| 5 |
Mozzarella Cheese – A Review of the Structural Development During Processing
|
Smith, Jeremy R.
|
|
2017
|
13 |
1 |
p. 1-10
|
artikel
|
| 6 |
Novel Multifunctional and Edible Film Based on Phenyllactic Acid Grafted Chitosan Derivative and Nano Zinc Oxide
|
Li, Rui
|
|
2018
|
13 |
1 |
p. 102-111
|
artikel
|
| 7 |
Re-Designing Clouds to Increase Turbidity in Beverage Emulsions
|
Linke, Christina
|
|
2018
|
13 |
1 |
p. 91-101
|
artikel
|
| 8 |
Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing
|
Li, Xia
|
|
2017
|
13 |
1 |
p. 18-24
|
artikel
|
| 9 |
Structure-Function Relationships in Pectin Emulsification
|
Kpodo, F. M.
|
|
2018
|
13 |
1 |
p. 71-79
|
artikel
|
| 10 |
Thermo-Mechanical Properties of Soft Candy: Application of Time-Temperature Superposition to Mimic Response at High Deformation Rates
|
Schmidt, Carolin
|
|
2017
|
13 |
1 |
p. 11-17
|
artikel
|
| 11 |
Vapor Barrier Properties and Mechanical Behaviors of Composite Hydroxypropyl Methylcelluose/Zein Nanoparticle Films
|
Gilbert, Jay
|
|
2017
|
13 |
1 |
p. 25-36
|
artikel
|
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