Digitale Bibliotheek
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                             26 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Application of Supercritical Anti-Solvent Technologies for the Synthesis of Delivery Systems of Bioactive Food Components Zhong, Qixin
2008
3 2 p. 186-190
artikel
2 Characterization of Fish Gelatin at Nanoscale Using Atomic Force Microscopy Wang, Yifen
2008
3 2 p. 269-272
artikel
3 Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans Marangoni, Alejandro G.
2008
3 2 p. 241-245
artikel
4 Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow Goot, A. J. van der
2008
3 2 p. 120-125
artikel
5 Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale McClements, David Julian
2008
3 2 p. 111-112
artikel
6 Designing Food Structure to Control Stability, Digestion, Release and Absorption of Lipophilic Food Components McClements, David Julian
2008
3 2 p. 219-228
artikel
7 Development of Nutritionally Enhanced Tortillas Scazzina, Francesca
2008
3 2 p. 235-240
artikel
8 Effect of Cooling and Heating Rates on Polymorphic Transformations and Gelation of Tripalmitin Solid Lipid Nanoparticle (SLN) Suspensions Awad, Tarek S.
2008
3 2 p. 155-162
artikel
9 Effect of Hydrophilic and Lipophilic Compounds on Zein Microstructures Wang, Qin
2008
3 2 p. 174-181
artikel
10 Effect of Polyglycerol Esters of Fatty Acids on the Physicochemical Properties and Stability of β-Carotene Emulsions during Digestion in Simulated Gastric Fluid Yin, Li-Jun
2008
3 2 p. 213-218
artikel
11 Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility Kim, Esther H.-J.
2008
3 2 p. 229-234
artikel
12 Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis Chung, Cheryl
2008
3 2 p. 140-145
artikel
13 Emulsions Based on the Interactions Between Lactoferrin and Chitosans Lorenzis, E. De
2008
3 2 p. 169-173
artikel
14 Encapsulation of Lipophilic Bioactive Molecules by Microchannel Emulsification Neves, Marcos A.
2008
3 2 p. 126-131
artikel
15 From the Chef’s Mind to the Dish: How Scientific Approaches Facilitate the Creative Process Arboleya, Juan-Carlos
2008
3 2 p. 261-268
artikel
16 Generation Characteristics of Highly Uniform Nonspherical Droplets of Soybean Oil Using Microchannel Array Devices Kobayashi, Isao
2008
3 2 p. 132-139
artikel
17 Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage Rousseau, Dérick
2008
3 2 p. 273-278
artikel
18 Modeling the Rheological Properties of Fats: A Perspective and Recent Advances Marangoni, Alejandro G.
2007
3 2 p. 113-119
artikel
19 Moisture Stability of Maltodextrin-Based Delivery Systems Bouquerand, Pierre-Etienne
2008
3 2 p. 182-185
artikel
20 Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? Linden, Erik van der
2008
3 2 p. 246-254
artikel
21 Physical Properties Giving the Sensory Perception of Whey Proteins/Polysaccharide Gels Berg, Ladislava van den
2008
3 2 p. 198-206
artikel
22 Product Composition, Structure, and Bioavailability Duchateau, Guus S. M. J. E.
2008
3 2 p. 207-212
artikel
23 Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components Weiss, Jochen
2008
3 2 p. 146-154
artikel
24 Stability of Biopolymer Particles Formed by Heat Treatment of β-lactoglobulin/Beet Pectin Electrostatic Complexes Jones, Owen G.
2008
3 2 p. 191-197
artikel
25 Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol Relkin, Perla
2008
3 2 p. 163-168
artikel
26 The Role of Copper in Protein Foams Luck, Paige J.
2008
3 2 p. 255-260
artikel
                             26 gevonden resultaten
 
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