| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aggregation kinetics of heated whey protein-stabilized emulsions
|
Euston, S.R
|
|
2000
|
14 |
2 |
p. 155-161
7 p.
|
artikel
|
| 2 |
Aggregation of some food proteins in aqueous dispersions: effects of concentration, pH and ionic strength
|
Boulet, M
|
|
2000
|
14 |
2 |
p. 135-144
10 p.
|
artikel
|
| 3 |
Comments on viscosity enhancement and depletion flocculation by polysaccharides
|
McClements, D.J
|
|
2000
|
14 |
2 |
p. 173-177
5 p.
|
artikel
|
| 4 |
Comparative study of the action of anionic and non-ionic hydrophobic fluorescent markers on the enzymic coagulation of heated bovine casein micelles
|
Risso, P.H.
|
|
2000
|
14 |
2 |
p. 179-185
7 p.
|
artikel
|
| 5 |
Cryotropic structuring of aqueous dispersions of fibrous collagen: influence of the initial pH values
|
Podorozhko, E.A
|
|
2000
|
14 |
2 |
p. 111-120
10 p.
|
artikel
|
| 6 |
Effect of concentration on rheological properties of acid-hydrolyzed amylopectin solutions
|
Chamberlain, E.K
|
|
2000
|
14 |
2 |
p. 163-171
9 p.
|
artikel
|
| 7 |
Gelation of tamarind seed polysaccharide xyloglucan in the presence of ethanol
|
Yamanaka, S
|
|
2000
|
14 |
2 |
p. 125-128
4 p.
|
artikel
|
| 8 |
Gel formation in heat-treated bovine serum albumin–κ-carrageenan systems
|
Neiser, S
|
|
2000
|
14 |
2 |
p. 95-110
16 p.
|
artikel
|
| 9 |
Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals
|
Davies, E
|
|
2000
|
14 |
2 |
p. 145-153
9 p.
|
artikel
|
| 10 |
Thermal measurements of curdlan in aqueous suspension during gelation
|
Zhang, H
|
|
2000
|
14 |
2 |
p. 121-124
4 p.
|
artikel
|
| 11 |
The stability of guar gum in an aqueous system under acidic conditions
|
Wang, Q
|
|
2000
|
14 |
2 |
p. 129-134
6 p.
|
artikel
|
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