| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Approaches to multicomponent systems of biopolymers
|
Rogovina, L.Z
|
|
1998
|
12 |
3 |
p. 325-331
7 p.
|
artikel
|
| 2 |
Comparative spectroscopic characterization of different pectins and their sources
|
Kamnev, Alexander A
|
|
1998
|
12 |
3 |
p. 263-271
9 p.
|
artikel
|
| 3 |
Dilute solution properties of guar and locust bean gum in sucrose solutions
|
Richardson, Paul H
|
|
1998
|
12 |
3 |
p. 339-348
10 p.
|
artikel
|
| 4 |
Dynamic rheology of structure development in low-methoxyl pectin+Ca2++sugar gels 1 Based on a paper presented at the 3rd International Hydrocolloids Conference, 11–16 August 1996, Sydney, Australia. 1
|
Grosso, C.R.F
|
|
1998
|
12 |
3 |
p. 357-363
7 p.
|
artikel
|
| 5 |
Editorial
|
|
|
1998
|
12 |
3 |
p. 251-252
2 p.
|
artikel
|
| 6 |
Effect of conformation and molecular weight of co-solute on the mechanical properties of gellan gum gels
|
Sworn, Graham
|
|
1998
|
12 |
3 |
p. 283-290
8 p.
|
artikel
|
| 7 |
Effects of microfluidization on the functional properties of xanthan gum
|
Lagoueyte, N
|
|
1998
|
12 |
3 |
p. 365-371
7 p.
|
artikel
|
| 8 |
Enzymic extraction of pectin preparations from pumpkin
|
Shkodina, Olga G
|
|
1998
|
12 |
3 |
p. 313-316
4 p.
|
artikel
|
| 9 |
Glass transition-related or crystalline forms in the structural properties of gelatin/oxidised starch/glucose syrup mixtures
|
Ong, Mei H.
|
|
1998
|
12 |
3 |
p. 273-281
9 p.
|
artikel
|
| 10 |
Improvement of functional properties of rapeseed (Brassica campestris var toria) meal by reducing antinutritional factors employing enzymatic modification
|
Mahajan, Anupama
|
|
1998
|
12 |
3 |
p. 349-355
7 p.
|
artikel
|
| 11 |
Interaction of deamidated soluble wheat protein with sodium alginate
|
Howell, Nazlin
|
|
1998
|
12 |
3 |
p. 317-324
8 p.
|
artikel
|
| 12 |
Interaction of food polysaccharides with ovalbumin
|
Delben, F
|
|
1998
|
12 |
3 |
p. 291-299
9 p.
|
artikel
|
| 13 |
Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilising gas-cell structure
|
Ptitchkina, Nataliya M
|
|
1998
|
12 |
3 |
p. 333-337
5 p.
|
artikel
|
| 14 |
Structural analysis of red seaweed galactans of agar and carrageenan groups
|
Usov, A.I
|
|
1998
|
12 |
3 |
p. 301-308
8 p.
|
artikel
|
| 15 |
Structure formation in liquid solutions and gels of polysaccharides A review of the authors work 1 Dedicated to the memory of Professor S. A. Glikman who contributed significantly to the understanding of association phenomena in polymer solutions and the nature of polysaccharide solutions and gels. 1
|
Braudo, Evgeny E.
|
|
1998
|
12 |
3 |
p. 253-261
9 p.
|
artikel
|
| 16 |
Supramolecular structure of gel-forming systems of pectins of different origin
|
Bogatyrev, Vladimir A
|
|
1998
|
12 |
3 |
p. 309-312
4 p.
|
artikel
|
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