| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Water-absorbent Mat Incorporating β-cyclodextrin/eugenol Inclusion Complex for Preservation of Cold Fresh Mutton
|
Wang, Chaozi
|
|
|
17 |
3 |
p. 437-447
|
artikel
|
| 2 |
Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins
|
Tan, Yunbing
|
|
|
17 |
3 |
p. 409-421
|
artikel
|
| 3 |
Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin
|
Salminen, Hanna
|
|
|
17 |
3 |
p. 460-471
|
artikel
|
| 4 |
Correction to: Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures
|
Wettlaufer, Till
|
|
|
17 |
3 |
p. 360
|
artikel
|
| 5 |
Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures
|
Wettlaufer, Till
|
|
|
17 |
3 |
p. 344-359
|
artikel
|
| 6 |
Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
|
Ribeiro, Andreia
|
|
|
17 |
3 |
p. 422-436
|
artikel
|
| 7 |
Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film
|
Yan, Jiatong
|
|
|
17 |
3 |
p. 375-385
|
artikel
|
| 8 |
Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules
|
Fu, Yuying
|
|
|
17 |
3 |
p. 302-313
|
artikel
|
| 9 |
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream
|
Wang, Zhaojun
|
|
|
17 |
3 |
p. 324-334
|
artikel
|
| 10 |
Enhanced Colon-Targeted Release of Propolis by pH-driven Encapsulation using Folic Acid Modified Carboxymethyl Chitosan
|
Wang, Yuhang
|
|
|
17 |
3 |
p. 386-396
|
artikel
|
| 11 |
High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators
|
da Silva, Thais Lomonaco Teodoro
|
|
|
17 |
3 |
p. 361-374
|
artikel
|
| 12 |
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels
|
Patole, Shubham
|
|
|
17 |
3 |
p. 314-323
|
artikel
|
| 13 |
Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates
|
Huang, Yuyang
|
|
|
17 |
3 |
p. 289-301
|
artikel
|
| 14 |
Modeling the Release of Betaine Extracted from Sugar Beet Molasses in the Structure of Fast-Dissolving Electrospun Fibers of Plantago ovata Seed Gum
|
Abdollahzadeh, Zahra
|
|
|
17 |
3 |
p. 448-459
|
artikel
|
| 15 |
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate
|
Huang, Zhi-Xuan
|
|
|
17 |
3 |
p. 335-343
|
artikel
|
| 16 |
The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams
|
Jurado-Gonzalez, Patricia
|
|
|
17 |
3 |
p. 397-408
|
artikel
|
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