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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
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
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Recent advances in food colloidal delivery systems for essential oils and their main components
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Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
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Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
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- Journal Article
- A1
- open access
A review on nuclear Overhauser enhancement (NOE) and rotating-frame Overhauser effect (ROE) NMR techniques in food science : basic principles and applications
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Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques
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Antimicrobial packaging based on starch, poly(3-hydroxybutyrate) and poly(lactic-co-glycolide) materials and application challenges
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Towards an extended food safety culture model : studying the moderating role of burnout and jobstress, the mediating role of food safety knowledge and motivation in the relation between food safety climate and food safety behavior
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Crystal stabilization of edible oil foams