| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Competitive adsorption in O/W emulsions stabilized by the new Portulaca oleracea hydrocolloid and nonionic emulsifiers
|
Garti, N
|
|
1999
|
13 |
2 |
p. 139-144
6 p.
|
artikel
|
| 2 |
Confocal laser scanning microscopy and image analysis of kinetically trapped phase-separated gelatin/maltodextrin gels
|
Lorén, N.
|
|
1999
|
13 |
2 |
p. 185-198
14 p.
|
artikel
|
| 3 |
Effects of L-ascorbic acid on the conversion of cassava starch
|
Sriburi, P
|
|
1999
|
13 |
2 |
p. 177-183
7 p.
|
artikel
|
| 4 |
Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry
|
Yoshimura, Miki
|
|
1999
|
13 |
2 |
p. 101-111
11 p.
|
artikel
|
| 5 |
Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment
|
Galazka, VandaB.
|
|
1999
|
13 |
2 |
p. 81-88
8 p.
|
artikel
|
| 6 |
Microstructure and image analysis of mayonnaises
|
Langton, Maud
|
|
1999
|
13 |
2 |
p. 113-125
13 p.
|
artikel
|
| 7 |
Portulaca oleracea gum and casein interactions and emulsion stability
|
Garti, N
|
|
1999
|
13 |
2 |
p. 127-138
12 p.
|
artikel
|
| 8 |
Rheological properties of acidic soybean protein gels: Salt addition effect
|
Puppo, Marı́a Cecilia
|
|
1999
|
13 |
2 |
p. 167-176
10 p.
|
artikel
|
| 9 |
Surface and emulsification properties of a new gum extracted from Portulaca oleracea L.
|
Garti, N.
|
|
1999
|
13 |
2 |
p. 145-155
11 p.
|
artikel
|
| 10 |
The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media.
|
Alves, M.M.
|
|
1999
|
13 |
2 |
p. 157-166
10 p.
|
artikel
|
| 11 |
Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems
|
Schorsch, C.
|
|
1999
|
13 |
2 |
p. 89-99
11 p.
|
artikel
|
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