| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR
|
Baranowska, Hanna Maria
|
|
|
15 |
1 |
p. 64-71
|
artikel
|
| 2 |
A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena
|
Alghooneh, Ali
|
|
|
15 |
1 |
p. 72-84
|
artikel
|
| 3 |
Comparative Study on the Ability of Different Oleogelators to Structure Sunflower Oil
|
Fayaz, Goly
|
|
|
15 |
1 |
p. 42-49
|
artikel
|
| 4 |
Correction to: Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats
|
Hubbes, Stephen-Sven
|
|
|
15 |
1 |
p. 16-17
|
artikel
|
| 5 |
Correction to: Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating
|
de Castro e Silva, Priscila
|
|
|
15 |
1 |
p. 153
|
artikel
|
| 6 |
Crystallization Kinetics and Mechanical Properties of Nougat Creme Model Fats
|
Hubbes, Stephen-Sven
|
|
|
15 |
1 |
p. 1-15
|
artikel
|
| 7 |
Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions
|
Obradovic, Natasa
|
|
|
15 |
1 |
p. 18-31
|
artikel
|
| 8 |
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract
|
Faieta, Marco
|
|
|
15 |
1 |
p. 50-63
|
artikel
|
| 9 |
Hydrolysed Gelatin-Derived, Solvent-Free, Electrospun Nanofibres for Edible Applications: Physical, Chemical and Thermal Behaviour
|
Ricaurte, Leidy
|
|
|
15 |
1 |
p. 133-142
|
artikel
|
| 10 |
Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein
|
Raak, Norbert
|
|
|
15 |
1 |
p. 32-41
|
artikel
|
| 11 |
Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods
|
Adhikari, Bhaskar Mani
|
|
|
15 |
1 |
p. 97-112
|
artikel
|
| 12 |
Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs
|
Li, Min
|
|
|
15 |
1 |
p. 113-121
|
artikel
|
| 13 |
Interfacial and Emulsifying Properties of Quinoa Protein Concentrates
|
López-Castejón, María Luisa
|
|
|
15 |
1 |
p. 122-132
|
artikel
|
| 14 |
Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids
|
Berčíková, Markéta
|
|
|
15 |
1 |
p. 143-152
|
artikel
|
| 15 |
The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese
|
Ong, Lydia
|
|
|
15 |
1 |
p. 85-96
|
artikel
|
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