| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization
|
Britten, Michel
|
|
2001
|
|
4-6 |
p. 609-617
9 p.
|
artikel
|
| 2 |
Advanced topics in the application of the WLF/free volume theory to high sugar/biopolymer mixtures: a review
|
Kasapis, Stefan
|
|
2001
|
|
4-6 |
p. 631-641
11 p.
|
artikel
|
| 3 |
Beyond Tg: optical luminescence measurements of molecular mobility in amorphous solid foods
|
Ludescher, R.D.
|
|
2001
|
|
4-6 |
p. 331-339
9 p.
|
artikel
|
| 4 |
Bibliography
|
|
|
2001
|
|
4-6 |
p. 657-662
6 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2001
|
|
4-6 |
p. 655-
1 p.
|
artikel
|
| 6 |
Contents and Author Index
|
|
|
2001
|
|
4-6 |
p. I-VIII
nvt p.
|
artikel
|
| 7 |
Editorial
|
Foegeding, E.Allen
|
|
2001
|
|
4-6 |
p. 329-
1 p.
|
artikel
|
| 8 |
Effect of fermentation temperature on the rheology of set and stirred yogurt
|
Haque, A.
|
|
2001
|
|
4-6 |
p. 593-602
10 p.
|
artikel
|
| 9 |
Effects of molecular weight and elastic segment flexibility on syneresis in Ca-alginate gels
|
Draget, Kurt Ingar
|
|
2001
|
|
4-6 |
p. 485-490
6 p.
|
artikel
|
| 10 |
Emulsions under shear—the formation and properties of partially coalesced lipid structures
|
Vanapalli, Siva A.
|
|
2001
|
|
4-6 |
p. 507-512
6 p.
|
artikel
|
| 11 |
Estimating significant causes of variation in emulsions’ droplet size distributions obtained by the electrical sensing zone and laser low angle light scattering techniques
|
Egelandsdal, B
|
|
2001
|
|
4-6 |
p. 521-532
12 p.
|
artikel
|
| 12 |
Estimation of steric exclusion and differential interaction contributions to protein transfer free energies in aqueous cosolvent solutions
|
McClements, David Julian
|
|
2001
|
|
4-6 |
p. 355-363
9 p.
|
artikel
|
| 13 |
Gel formation by β-conglycinin and glycinin and their mixtures
|
Renkema, J.M.S.
|
|
2001
|
|
4-6 |
p. 407-414
8 p.
|
artikel
|
| 14 |
Globular protein gelation—theory and experiment
|
Clark, A.H.
|
|
2001
|
|
4-6 |
p. 383-400
18 p.
|
artikel
|
| 15 |
Hydrocolloids in emulsions: particle size distribution and interfacial activity
|
Huang, X
|
|
2001
|
|
4-6 |
p. 533-542
10 p.
|
artikel
|
| 16 |
Improvement and modification of whey protein gel texture using polysaccharides
|
Turgeon, Sylvie L
|
|
2001
|
|
4-6 |
p. 583-591
9 p.
|
artikel
|
| 17 |
Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions
|
Hemar, Y.
|
|
2001
|
|
4-6 |
p. 513-519
7 p.
|
artikel
|
| 18 |
Kappa-2 carrageenan: structure and performance of commercial extracts
|
Bixler, Harris J
|
|
2001
|
|
4-6 |
p. 619-630
12 p.
|
artikel
|
| 19 |
Mechanical, water vapor barrier and thermal properties of gelatin based edible films
|
Sobral, P.J.A.
|
|
2001
|
|
4-6 |
p. 423-432
10 p.
|
artikel
|
| 20 |
Microstructure design in mixed biopolymer composites
|
Norton, I.T.
|
|
2001
|
|
4-6 |
p. 543-553
11 p.
|
artikel
|
| 21 |
Molecular structure and interaction of biopolymers as viewed by Fourier transform infrared spectroscopy: model studies on β-lactoglobulin
|
Lefèvre, Thierry
|
|
2001
|
|
4-6 |
p. 365-376
12 p.
|
artikel
|
| 22 |
On solid-like rheological behaviors of globular protein solutions
|
Ikeda, S.
|
|
2001
|
|
4-6 |
p. 401-406
6 p.
|
artikel
|
| 23 |
Pectin–sucrose–Ca2+ interactions: effects on rheological properties
|
Norziah, M.H
|
|
2001
|
|
4-6 |
p. 491-498
8 p.
|
artikel
|
| 24 |
Phase transitions of pigskin gelatin
|
Sobral, P.J.A.
|
|
2001
|
|
4-6 |
p. 377-382
6 p.
|
artikel
|
| 25 |
Physical properties of PVOH/chitosan-blended films cast from different solvents
|
Park, S.Y.
|
|
2001
|
|
4-6 |
p. 499-502
4 p.
|
artikel
|
| 26 |
Polysaccharide protein interactions
|
de Kruif, C.G
|
|
2001
|
|
4-6 |
p. 555-563
9 p.
|
artikel
|
| 27 |
Relation between the molecular structure of some polysaccharides and original properties in sol and gel states
|
Rinaudo, Marguerite
|
|
2001
|
|
4-6 |
p. 433-440
8 p.
|
artikel
|
| 28 |
Rheological studies on commercial egg white using creep and compression measurements
|
Nagano, Takao
|
|
2001
|
|
4-6 |
p. 415-421
7 p.
|
artikel
|
| 29 |
Rheology and granule size distributions of corn starch dispersions from two genotypes and grown in four regions
|
Paterson, J.L
|
|
2001
|
|
4-6 |
p. 453-459
7 p.
|
artikel
|
| 30 |
Screening among 18 novel strains of Xanthomonas campestris pv pruni
|
Moreira, A.S.
|
|
2001
|
|
4-6 |
p. 469-474
6 p.
|
artikel
|
| 31 |
Secondary structural studies of bovine caseins: temperature dependence of β-casein structure as analyzed by circular dichroism and FTIR spectroscopy and correlation with micellization
|
Farrell Jr., H.M.
|
|
2001
|
|
4-6 |
p. 341-354
14 p.
|
artikel
|
| 32 |
Structural features of the polysaccharide gum from Acacia glomerosa
|
León de Pinto, Gladys
|
|
2001
|
|
4-6 |
p. 461-467
7 p.
|
artikel
|
| 33 |
Structure and performance of commercial kappa-2 carrageenan extracts
|
Falshaw, R
|
|
2001
|
|
4-6 |
p. 441-452
12 p.
|
artikel
|
| 34 |
Structure and rheology of the κ-carrageenan/locust bean gum gels
|
Dunstan, D.E
|
|
2001
|
|
4-6 |
p. 475-484
10 p.
|
artikel
|
| 35 |
Study of xanthan gum/waxy corn starch interaction in solution by viscometry
|
Wang, F.
|
|
2001
|
|
4-6 |
p. 575-581
7 p.
|
artikel
|
| 36 |
Texture and structure of gelatin/pectin-based gummy confections
|
DeMars, Laura L
|
|
2001
|
|
4-6 |
p. 643-653
11 p.
|
artikel
|
| 37 |
The relationship between rheological parameters and whey separation in milk gels
|
Lucey, John A.
|
|
2001
|
|
4-6 |
p. 603-608
6 p.
|
artikel
|
| 38 |
Viscoelastic properties of xanthan gum hydrogels annealed in the sol state
|
Iseki, T.
|
|
2001
|
|
4-6 |
p. 503-506
4 p.
|
artikel
|
| 39 |
Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum
|
Hemar, Y.
|
|
2001
|
|
4-6 |
p. 565-574
10 p.
|
artikel
|
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