| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A rheological study on the effects of heating rate and dispersing method on the gelling characteristics of curdlan aqueous dispersions
|
Funami, T
|
|
2000
|
14 |
5 |
p. 509-518
10 p.
|
artikel
|
| 2 |
Effect of glucose concentration on the rheological properties of wheat-starch dispersions
|
Al-Malah, K.I
|
|
2000
|
14 |
5 |
p. 491-496
6 p.
|
artikel
|
| 3 |
Emulsifying properties of BSA in different vegetable oil emulsions using conductivity technique
|
Al-Malah, K.I.
|
|
2000
|
14 |
5 |
p. 485-490
6 p.
|
artikel
|
| 4 |
Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids
|
Montero, P
|
|
2000
|
14 |
5 |
p. 455-461
7 p.
|
artikel
|
| 5 |
Rheological characterisation of ‘weak gel’ carrageenan stabilised milks
|
Rodd, A.B.
|
|
2000
|
14 |
5 |
p. 445-454
10 p.
|
artikel
|
| 6 |
Rheological influence of non-gelling amylopectins on β-lactoglobulin gel structures
|
Olsson, C
|
|
2000
|
14 |
5 |
p. 473-483
11 p.
|
artikel
|
| 7 |
Rheological properties of the mucilage gum (Opuntia ficus indica)
|
Medina-Torres, L
|
|
2000
|
14 |
5 |
p. 417-424
8 p.
|
artikel
|
| 8 |
The effect of sodium chloride on the formation and stability of sodium caseinate emulsions
|
Srinivasan, M
|
|
2000
|
14 |
5 |
p. 497-507
11 p.
|
artikel
|
| 9 |
The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds
|
Matveev, Yu.I
|
|
2000
|
14 |
5 |
p. 425-437
13 p.
|
artikel
|
| 10 |
The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface
|
Pezennec, S
|
|
2000
|
14 |
5 |
p. 463-472
10 p.
|
artikel
|
| 11 |
Use of natural colorants in food gels. Influence of composition of gels on their colour and study of their stability during storage
|
Calvo, C
|
|
2000
|
14 |
5 |
p. 439-443
5 p.
|
artikel
|
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