| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Announcements
|
|
|
1997
|
11 |
1 |
p. 111-112
2 p.
|
artikel
|
| 2 |
Characterization of amylose—flavour complexes by DSC and X-ray diffraction
|
Nuessli, Jeannette
|
|
1997
|
11 |
1 |
p. 27-34
8 p.
|
artikel
|
| 3 |
Depletion flocculation of emulsions containing unadsorbed sodium caseinate
|
Dickinson, Eric
|
|
1997
|
11 |
1 |
p. 13-18
6 p.
|
artikel
|
| 4 |
Displacement of native and thiolated β-casein from oil—water interfaces—effect of heating, ageing and oil phase
|
Stevenson, Elizabeth M.
|
|
1997
|
11 |
1 |
p. 3-6
4 p.
|
artikel
|
| 5 |
Editorial
|
Dickinson, Eric
|
|
1997
|
11 |
1 |
p. 1-
1 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
1997
|
11 |
1 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of amylose on ovalbumin surface activity at the air/water interface in the ternary system: amylose + ovalbumin + sodium caprate
|
Semenova, M.G.
|
|
1997
|
11 |
1 |
p. 79-86
8 p.
|
artikel
|
| 8 |
Effect of neutral carbohydrate structure in the set glucose/sucrose/maltodextrin/dextran on protein surface activity at the air/water interface
|
Antipova, A.S.
|
|
1997
|
11 |
1 |
p. 71-77
7 p.
|
artikel
|
| 9 |
Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus
|
Færgemand, M.
|
|
1997
|
11 |
1 |
p. 19-25
7 p.
|
artikel
|
| 10 |
Foaming properties of a natural cyclic lipoheptapeptide belonging to a special class of amphiphilic molecules
|
Razafindralambo, Hary
|
|
1997
|
11 |
1 |
p. 59-62
4 p.
|
artikel
|
| 11 |
Gelation and flocculation of casein micelle/carrageenan mixtures
|
Langendorff, V.
|
|
1997
|
11 |
1 |
p. 35-40
6 p.
|
artikel
|
| 12 |
Interactions between hydrophilic surfaces in triglyceride media—information obtained from surface force measurements
|
Dedinaite, Andra
|
|
1997
|
11 |
1 |
p. 7-12
6 p.
|
artikel
|
| 13 |
Interfacial and foaming characteristics of protein—lipid systems
|
Patino, Juan M.Rodríguez
|
|
1997
|
11 |
1 |
p. 49-58
10 p.
|
artikel
|
| 14 |
Low-fat mayonnaise: influences of fat content, aroma compounds and thickeners
|
Wendin, Karin
|
|
1997
|
11 |
1 |
p. 87-99
13 p.
|
artikel
|
| 15 |
Milk protein-carrageenan interactions
|
Drohan, D.D.
|
|
1997
|
11 |
1 |
p. 101-107
7 p.
|
artikel
|
| 16 |
Professor Dr Etsushiro Doi, 1930–1996
|
Nishinari, Katsuyoshi
|
|
1997
|
11 |
1 |
p. 109-
1 p.
|
artikel
|
| 17 |
Stability and texture of protein foams: a study by video image analysis
|
Fains, Annie
|
|
1997
|
11 |
1 |
p. 63-69
7 p.
|
artikel
|
| 18 |
The effects of β-lactoglobulin genetic variants A and B on the functional properties of whey under different conditions
|
Bo, Antonella Dal
|
|
1997
|
11 |
1 |
p. 41-48
8 p.
|
artikel
|
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