| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state
|
Anton, M.
|
|
2000
|
14 |
4 |
p. 327-335
9 p.
|
artikel
|
| 2 |
Apple pectin complexes with whey protein isolate
|
Zaleska, H
|
|
2000
|
14 |
4 |
p. 377-382
6 p.
|
artikel
|
| 3 |
Characterization of food colloids by phase analysis light scattering
|
Vanapalli, S
|
|
2000
|
14 |
4 |
p. 315-317
3 p.
|
artikel
|
| 4 |
Dairy glycoconjugate emulsifiers: casein–maltodextrins
|
Shepherd, R
|
|
2000
|
14 |
4 |
p. 281-286
6 p.
|
artikel
|
| 5 |
Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes
|
Laneuville, S.I.
|
|
2000
|
14 |
4 |
p. 305-314
10 p.
|
artikel
|
| 6 |
Effect of protein aggregates on the complex coacervation between β-lactoglobulin and acacia gum at pH 4.2
|
Schmitt, C.
|
|
2000
|
14 |
4 |
p. 403-413
11 p.
|
artikel
|
| 7 |
Effects of carrageenan type on the behaviour of carrageenan/milk mixtures
|
Langendorff, V.
|
|
2000
|
14 |
4 |
p. 273-280
8 p.
|
artikel
|
| 8 |
Effects of concentration dependence of retrogradation behaviour of dispersions for native and chemically modified potato starch
|
Morikawa, K
|
|
2000
|
14 |
4 |
p. 395-401
7 p.
|
artikel
|
| 9 |
Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate
|
Ye, A.
|
|
2000
|
14 |
4 |
p. 337-346
10 p.
|
artikel
|
| 10 |
Influence of high-pressure treatment on β-lactoglobulin–pectin associations in emulsions and gels
|
Dickinson, E.
|
|
2000
|
14 |
4 |
p. 365-376
12 p.
|
artikel
|
| 11 |
Influence of non-starch polysaccharides isolated from wheat flour on the gelatinization and gelation of wheat starches
|
Sasaki, T
|
|
2000
|
14 |
4 |
p. 295-303
9 p.
|
artikel
|
| 12 |
Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels
|
Bryant, C.M
|
|
2000
|
14 |
4 |
p. 383-390
8 p.
|
artikel
|
| 13 |
Interaction of pectin and casein micelles
|
Maroziene, A
|
|
2000
|
14 |
4 |
p. 391-394
4 p.
|
artikel
|
| 14 |
Phase behaviour of pure micellar casein/κ-carrageenan systems in milk salt ultrafiltrate
|
Schorsch, C.
|
|
2000
|
14 |
4 |
p. 347-358
12 p.
|
artikel
|
| 15 |
Scaling analysis on elasticity of agarose gel near the sol–gel transition temperature
|
Fujii, T
|
|
2000
|
14 |
4 |
p. 359-363
5 p.
|
artikel
|
| 16 |
Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum
|
Lai, L.S.
|
|
2000
|
14 |
4 |
p. 287-294
8 p.
|
artikel
|
| 17 |
The role of xanthan gum in traditional coatings of easy peelers
|
Chen, S.
|
|
2000
|
14 |
4 |
p. 319-326
8 p.
|
artikel
|
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