| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Determination of the main technological parameters of food substances by means of the additive contribution method
|
Matveev, Yu.I
|
|
1999
|
13 |
5 |
p. 381-387
7 p.
|
artikel
|
| 2 |
Emulsification properties of whey proteins in their natural environment: effect of whey protein concentration at 4 and 18% milk fat
|
McCrae, C.H
|
|
1999
|
13 |
5 |
p. 389-399
11 p.
|
artikel
|
| 3 |
Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides: comparison of thermal and high-pressure treatments
|
Galazka, V.B
|
|
1999
|
13 |
5 |
p. 425-435
11 p.
|
artikel
|
| 4 |
Hydrocolloid Applications, A. Nussinovitch, Blackie Academic and Professional (Chapman and Hall, London), 354 pp., ISBN 0 412 62120 7, US$105
|
Phillips, G.O
|
|
1999
|
13 |
5 |
p. 437-
1 p.
|
artikel
|
| 5 |
Influence of copper on the stability of whey protein stabilized emulsions
|
Silvestre, M.P.C.
|
|
1999
|
13 |
5 |
p. 419-424
6 p.
|
artikel
|
| 6 |
Interfacial ageing effect on the rheology of a heat-set protein emulsion gel
|
Chen, J
|
|
1999
|
13 |
5 |
p. 363-369
7 p.
|
artikel
|
| 7 |
Rheological properties and phase transition of red algal polysaccharide–starch composites
|
Lai, V.M.-F.
|
|
1999
|
13 |
5 |
p. 409-418
10 p.
|
artikel
|
| 8 |
Structural and morphological characteristics of β-casein monolayers at the air–water interface
|
Rodrı́guez Patino, J.M.
|
|
1999
|
13 |
5 |
p. 401-408
8 p.
|
artikel
|
| 9 |
The influence of sucrose and sorbitol on gel–sol transition of low-methoxyl pectin+Ca2+ gels
|
Fu, J.-T
|
|
1999
|
13 |
5 |
p. 371-380
10 p.
|
artikel
|
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