| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An original pH-reversible treatment of milk to improve rennet gelation
|
Guillaume, C.
|
|
2004
|
14 |
4 |
p. 305-311
7 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2004
|
14 |
4 |
p. I-III
nvt p.
|
artikel
|
| 3 |
Comprehensive study of acid gelation of heated milk with model protein systems
|
Famelart, Marie-Hélène
|
|
2004
|
14 |
4 |
p. 313-321
9 p.
|
artikel
|
| 4 |
Control of texture of cold-set gels through programmed bacterial acidification
|
Alting, A.C.
|
|
2004
|
14 |
4 |
p. 323-329
7 p.
|
artikel
|
| 5 |
Effect of protein composition and homogenisation on the stability of acidified milk drinks
|
Sedlmeyer, F.
|
|
2004
|
14 |
4 |
p. 331-336
6 p.
|
artikel
|
| 6 |
Flow behaviour of semi-solid dairy desserts. Effect of temperature
|
Tárrega, A
|
|
2004
|
14 |
4 |
p. 345-353
9 p.
|
artikel
|
| 7 |
Heat induced aggregation and gelation of casein submicelles
|
Panouillé, Maud
|
|
2004
|
14 |
4 |
p. 297-303
7 p.
|
artikel
|
| 8 |
IFC - Aims; Scope / Editorial Board
|
|
|
2004
|
14 |
4 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Influence of protein concentration on rheological properties of carrageenan gels in milk
|
Trčková, Jana
|
|
2004
|
14 |
4 |
p. 337-343
7 p.
|
artikel
|
| 10 |
Influence of stabilizing bonds on the texture properties of high-pressure-induced whey protein gels
|
Keim, S.
|
|
2004
|
14 |
4 |
p. 355-363
9 p.
|
artikel
|
| 11 |
New preservation technologies: Possibilities and limitations
|
Devlieghere, Frank
|
|
2004
|
14 |
4 |
p. 273-285
13 p.
|
artikel
|
| 12 |
3rd NIZO Dairy Conference on dynamics of texture, process and perception
|
Wouters, J.T.M.
|
|
2004
|
14 |
4 |
p. 271-
1 p.
|
artikel
|
| 13 |
Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers
|
Koca, Nurcan
|
|
2004
|
14 |
4 |
p. 365-373
9 p.
|
artikel
|
| 14 |
The use of static light scattering and pulsed-field gradient NMR to measure droplet sizes in heat-treated acidified protein-stabilised oil-in-water emulsion gels
|
Kiokias, Sotirios
|
|
2004
|
14 |
4 |
p. 287-295
9 p.
|
artikel
|
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