| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Announcements
|
|
|
1987
|
1 |
3 |
p. 267-269
3 p.
|
artikel
|
| 2 |
Calorimetric study of galactans
|
Rochas, C.
|
|
1987
|
1 |
3 |
p. 215-225
11 p.
|
artikel
|
| 3 |
Charge and structural requirements of basic proteins for foam enhancement
|
Poole, S.
|
|
1987
|
1 |
3 |
p. 227-241
15 p.
|
artikel
|
| 4 |
Differences between the amino acid compositions of apple and various citrus pectins
|
Anderson, D.M.W.
|
|
1987
|
1 |
3 |
p. 243-246
4 p.
|
artikel
|
| 5 |
Enzymatic hydrolysis of carrot for extraction of a cloud-stable juice
|
Anastasakis, M.
|
|
1987
|
1 |
3 |
p. 247-261
15 p.
|
artikel
|
| 6 |
Factors influencing the molecular weight of sodium alginate preparations
|
Wedlock, David J.
|
|
1987
|
1 |
3 |
p. 207-213
7 p.
|
artikel
|
| 7 |
Flavour/taste perception in thickened systems: the effect of guar gum above and below c *
|
Baines, Zoë V.
|
|
1987
|
1 |
3 |
p. 197-205
9 p.
|
artikel
|
| 8 |
Gelled food or animal feed — using a gel formed by Chinese grass extract and amylose or high-amylose starch
|
|
|
1987
|
1 |
3 |
p. 263-
1 p.
|
artikel
|
| 9 |
Heat-induced conformational changes in arachin at low pH: mechanism of gel formation
|
Kella, Navin Kumar D.
|
|
1987
|
1 |
3 |
p. 181-190
10 p.
|
artikel
|
| 10 |
Interfacial and emulsifying behaviour of acetylated field bean protein isolate
|
Muschiolik, Geral
|
|
1987
|
1 |
3 |
p. 191-196
6 p.
|
artikel
|
| 11 |
[No title]
|
Williams, P.A.
|
|
1987
|
1 |
3 |
p. 265-266
2 p.
|
artikel
|
| 12 |
Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide
|
Watase, M.
|
|
1987
|
1 |
3 |
p. 270-
1 p.
|
artikel
|
| 13 |
Use of alginate to produce calcium-gel structured meat products
|
|
|
1987
|
1 |
3 |
p. 263-
1 p.
|
artikel
|
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