| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content
|
Márquez, Andrés L.
|
|
|
16 |
1 |
p. 98-108
|
artikel
|
| 2 |
Effect of Crystallization State on the Gel Properties of Oleogels Based on β-sitosterol
|
Li, Junhua
|
|
|
16 |
1 |
p. 48-57
|
artikel
|
| 3 |
Effect of Limonene on Modulation of Palm Stearin Crystallization
|
Mello, Natália Aparecida
|
|
|
16 |
1 |
p. 1-14
|
artikel
|
| 4 |
Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies
|
Uribe-Wandurraga, Zaida Natalia
|
|
|
16 |
1 |
p. 27-39
|
artikel
|
| 5 |
Effects of Oil Type on Sterol-Based Organogels and Emulsions
|
Sawalha, Hassan
|
|
|
16 |
1 |
p. 109-118
|
artikel
|
| 6 |
Electrospray Production of Curcumin-walnut Protein Nanoparticles
|
Asadi, Maryam
|
|
|
16 |
1 |
p. 15-26
|
artikel
|
| 7 |
Emulsions Stabilised by Polyethylene Glycol (PEG) 40 Stearate and Lactoferrin for Protection of Lactoferrin during In Vitro Digestion
|
Niu, Zhigao
|
|
|
16 |
1 |
p. 40-47
|
artikel
|
| 8 |
Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes
|
van der Sman, R. G. M.
|
|
|
16 |
1 |
p. 119-138
|
artikel
|
| 9 |
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems
|
González-Ortega, Rodrigo
|
|
|
16 |
1 |
p. 84-97
|
artikel
|
| 10 |
Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion
|
Xu, Qingqing
|
|
|
16 |
1 |
p. 58-69
|
artikel
|
| 11 |
Passive Internalization of Bioactive β-Casein Peptides into Phospholipid (POPC) Bilayers. Free Energy Landscapes from Unbiased Equilibrium MD Simulations at μs-Time Scale
|
Jardón-Valadez, Eduardo
|
|
|
16 |
1 |
p. 70-83
|
artikel
|
| 12 |
Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin
|
Vall-llosera, Mar
|
|
|
16 |
1 |
p. 139-151
|
artikel
|
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