| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule
|
Aluko, Rotimi E.
|
|
1998
|
12 |
2 |
p. 203-210
8 p.
|
artikel
|
| 2 |
Comparison of foaming and interfacial properties of pure sucrose monolaurates, dilaurate and commercial preparations
|
Husband, F.A.
|
|
1998
|
12 |
2 |
p. 237-244
8 p.
|
artikel
|
| 3 |
Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution
|
Wang, S.T.
|
|
1998
|
12 |
2 |
p. 211-215
5 p.
|
artikel
|
| 4 |
Effects of sucrose and CMC on D2O diffusion in water
|
Wang, S.T.
|
|
1998
|
12 |
2 |
p. 115-119
5 p.
|
artikel
|
| 5 |
Gel formation in heat-treated bovine serum albumin-sodium alginate systems
|
Neiser, Susann
|
|
1998
|
12 |
2 |
p. 127-132
6 p.
|
artikel
|
| 6 |
Microstructure, permeability and appearance of acid gels made from heated skim milk
|
Lucey, John A.
|
|
1998
|
12 |
2 |
p. 159-165
7 p.
|
artikel
|
| 7 |
Multivariate analysis of the influences of locust bean gum, αs-casein, κ-casein on viscoelastic properties of Na-K-carrageenan gels
|
Lundin, Leif
|
|
1998
|
12 |
2 |
p. 175-187
13 p.
|
artikel
|
| 8 |
NIR spectra in relation to viscoelastic properties of mixtures of Na-κ-Carrageenan, locust bean gum and casein
|
Lundin, Leif
|
|
1998
|
12 |
2 |
p. 189-193
5 p.
|
artikel
|
| 9 |
Optimized thermal treatments to obtain reproducible DSC thermograms with sucrose + dextran frozen solutions
|
Blond, Geneviève
|
|
1998
|
12 |
2 |
p. 133-139
7 p.
|
artikel
|
| 10 |
Physical properties of alginate-coated onion (Allium cepa) skin
|
Hershko, V.
|
|
1998
|
12 |
2 |
p. 195-202
8 p.
|
artikel
|
| 11 |
Salt stability of casein emulsions
|
Dickinson, Eric
|
|
1998
|
12 |
2 |
p. 227-235
9 p.
|
artikel
|
| 12 |
The classification of natural gums. X. Chemometric characterization of exudate gums that conform to the revised specification of the gum arabic for food use, and the identification of adulterants
|
Mocak, J.
|
|
1998
|
12 |
2 |
p. 141-150
10 p.
|
artikel
|
| 13 |
The conformation of α-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR
|
Fang, Yuan
|
|
1998
|
12 |
2 |
p. 121-126
6 p.
|
artikel
|
| 14 |
The effect of sodium dodecylsulfate on gelatinization and gelation properties of wheat and potato starches
|
Svensson, Erik
|
|
1998
|
12 |
2 |
p. 151-158
8 p.
|
artikel
|
| 15 |
The endogenous particles of a sparkling wine and their influence on the foaming behaviour
|
Senée, J.
|
|
1998
|
12 |
2 |
p. 217-226
10 p.
|
artikel
|
| 16 |
Viscosities and apparent specific volumes of pectic acid and its lithium salt in aqueous solutions
|
Abramovic, Helena
|
|
1998
|
12 |
2 |
p. 167-173
7 p.
|
artikel
|
| 17 |
Why are gelatin solutions Newtonian?
|
Wulansari, R.
|
|
1998
|
12 |
2 |
p. 245-249
5 p.
|
artikel
|
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