| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Announcements
|
|
|
1994
|
|
3-4 |
p. 403-405
3 p.
|
artikel
|
| 2 |
Characterization and thermal behavior of six sulphated polysaccharides from seaweeds
|
Lai, Min-feng
|
|
1994
|
|
3-4 |
p. 215-232
18 p.
|
artikel
|
| 3 |
Comparison of the steady rheological characterization of normal and light mayonnaises
|
Pons, M.
|
|
1994
|
|
3-4 |
p. 389-400
12 p.
|
artikel
|
| 4 |
Editorial
|
Williams, P.A.
|
|
1994
|
|
3-4 |
p. 201-
1 p.
|
artikel
|
| 5 |
Effect of structural changes on foaming properties of soy proteins
|
Rawel, Harshadrai M.
|
|
1994
|
|
3-4 |
p. 287-298
12 p.
|
artikel
|
| 6 |
Effects of concentration, pH and salt content on flow characteristics of xanthan gum solutions
|
Pastor, M.V.
|
|
1994
|
|
3-4 |
p. 265-275
11 p.
|
artikel
|
| 7 |
Fractionation and characterization of gum arabic samples from various African countries
|
Osman, M.E.
|
|
1994
|
|
3-4 |
p. 233-242
10 p.
|
artikel
|
| 8 |
Influence of immobilization of bacteria, yeasts and fungal spores on the mechanical properties of agar and alginate gels
|
Nussinovitch, A.
|
|
1994
|
|
3-4 |
p. 361-372
12 p.
|
artikel
|
| 9 |
Low sugar bakery jams with gellan gum—guar gum mixtures. Influence of composition on texture
|
Durán, E.
|
|
1994
|
|
3-4 |
p. 373-381
9 p.
|
artikel
|
| 10 |
Measurement of hydration of polysaccharides
|
To, Kar-Mun
|
|
1994
|
|
3-4 |
p. 243-249
7 p.
|
artikel
|
| 11 |
Microscopic imaging of network strands in agar, carrageenan, locust bean gum and kappa carrageenan/locust bean gum gels
|
Brigham, J.E.
|
|
1994
|
|
3-4 |
p. 331-344
14 p.
|
artikel
|
| 12 |
[No title]
|
Wedlock, D.J.
|
|
1994
|
|
3-4 |
p. 401-
1 p.
|
artikel
|
| 13 |
[No title]
|
Wedlock, D.J.
|
|
1994
|
|
3-4 |
p. 401-402
2 p.
|
artikel
|
| 14 |
Phase behaviour and rheology of mixed polymer systems containing starch
|
Annable, P.
|
|
1994
|
|
3-4 |
p. 351-359
9 p.
|
artikel
|
| 15 |
Protein-polysaccharide interactions at the oil-water interface
|
Ward-Smith, R.S.
|
|
1994
|
|
3-4 |
p. 309-315
7 p.
|
artikel
|
| 16 |
Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems
|
Fernandes, Paulo B.
|
|
1994
|
|
3-4 |
p. 345-349
5 p.
|
artikel
|
| 17 |
Sorgo syrup in gels of seaweed polysaccharides
|
Ptitchkina, N.M.
|
|
1994
|
|
3-4 |
p. 383-388
6 p.
|
artikel
|
| 18 |
Sorption of water vapour by K- and Ca-furcellaran films
|
Ptitchkina, N.M.
|
|
1994
|
|
3-4 |
p. 251-258
8 p.
|
artikel
|
| 19 |
Structural changes in oil-in-water emulsions during the manufacture of ice cream
|
Gelin, J.L.
|
|
1994
|
|
3-4 |
p. 299-308
10 p.
|
artikel
|
| 20 |
The effect of sulphite on the integrity of the starch granule
|
Paterson, L.A.
|
|
1994
|
|
3-4 |
p. 259-263
5 p.
|
artikel
|
| 21 |
The influence of caseins on the rheology of ι-carrageenan gels
|
Lynch, M.G.
|
|
1994
|
|
3-4 |
p. 317-329
13 p.
|
artikel
|
| 22 |
Viscoelastic characteristics of whey protein systems at neutral pH
|
Fernandes, Paulo B.
|
|
1994
|
|
3-4 |
p. 277-285
9 p.
|
artikel
|
| 23 |
Yellow mustard mucilage: chemical structure and rheological properties
|
Cui, W.
|
|
1994
|
|
3-4 |
p. 203-214
12 p.
|
artikel
|
Tijdschrift beschrijving