Show
Sort by
-
Designing delivery systems for functional ingredients by protein/polysaccharide interactions
-
Foodborne pathogens in the plastisphere : can microplastics in the food chain threaten microbial food safety?
-
Position paper on the use of an 'estimated acceptable concentration' (EAC) as basis for a control policy's action level for carcinogens unintentionally present in food
-
Dissecting the facts about the impact of contaminant iron in human nutrition : a review
-
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
-
Bioactive peptides from yeast : a comparative review on production methods, bioactivity, structure-function relationship, and stability
-
Recent advances in food colloidal delivery systems for essential oils and their main components
-
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
-
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
-
Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques