| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An improved method for the quantitative determination of carboxymethyl cellulose in food products
|
Zorba, Murat
|
|
1999
|
13 |
1 |
p. 73-76
4 p.
|
artikel
|
| 2 |
Attempt to cross-link feruloylated arabinoxylans and proteins with a fungal laccase
|
Figueroa-Espinoza, M.C
|
|
1999
|
13 |
1 |
p. 65-71
7 p.
|
artikel
|
| 3 |
Characterisation of xylan-type polysaccharides and associated cell wall components by FT-IR and FT-Raman spectroscopies
|
Kačuráková, M
|
|
1999
|
13 |
1 |
p. 35-41
7 p.
|
artikel
|
| 4 |
Dynamic viscoelastic behavior of gellan-ι-carrageenan and gellan-xanthan gels
|
Rodrı́guez-Hernández, A.I
|
|
1999
|
13 |
1 |
p. 59-64
6 p.
|
artikel
|
| 5 |
Films and foams of Champagne wines
|
Senée, J.
|
|
1999
|
13 |
1 |
p. 15-26
12 p.
|
artikel
|
| 6 |
Flavour release in model bovine serum albumin/pectin/2-octanone systems
|
Burova, T.V
|
|
1999
|
13 |
1 |
p. 7-14
8 p.
|
artikel
|
| 7 |
Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan
|
Capron, Isabelle
|
|
1999
|
13 |
1 |
p. 1-5
5 p.
|
artikel
|
| 8 |
On the incompatibility of alkaline gelatin and locust bean gum in aqueous solution
|
Alves, M.M.
|
|
1999
|
13 |
1 |
p. 77-80
4 p.
|
artikel
|
| 9 |
Pasting properties of different wheat flour-hydrocolloid systems
|
Rojas, J.A.
|
|
1999
|
13 |
1 |
p. 27-33
7 p.
|
artikel
|
| 10 |
Phase separation, rheology and microstructure of micellar casein–guar gum mixtures
|
Bourriot, Sophie
|
|
1999
|
13 |
1 |
p. 43-49
7 p.
|
artikel
|
| 11 |
The effect of γ-irradiation on citrus pectin in N2O and N2O/O2 saturated aqueous solutions
|
Zegota, H.
|
|
1999
|
13 |
1 |
p. 51-58
8 p.
|
artikel
|
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