| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Changes in the molecular weight distribution of three commercial pectins after valve homogenization
|
Corredig, M.
|
|
2001
|
15 |
1 |
p. 17-23
7 p.
|
artikel
|
| 2 |
Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels
|
Bayarri, S
|
|
2001
|
15 |
1 |
p. 67-73
7 p.
|
artikel
|
| 3 |
Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing
|
Labat, E.
|
|
2001
|
15 |
1 |
p. 47-52
6 p.
|
artikel
|
| 4 |
Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions
|
Buffo, R.A
|
|
2001
|
15 |
1 |
p. 53-66
14 p.
|
artikel
|
| 5 |
Functional improvement of whey protein concentrate on interaction with pectin
|
Mishra, S
|
|
2001
|
15 |
1 |
p. 9-15
7 p.
|
artikel
|
| 6 |
Influence of hydrocolloids on dough rheology and bread quality
|
Rosell, C.M
|
|
2001
|
15 |
1 |
p. 75-81
7 p.
|
artikel
|
| 7 |
Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsions
|
Chanamai, R.
|
|
2001
|
15 |
1 |
p. 83-91
9 p.
|
artikel
|
| 8 |
Relationships between water activity and viscosity of solutions
|
Mazurkiewicz, J
|
|
2001
|
15 |
1 |
p. 43-46
4 p.
|
artikel
|
| 9 |
Rheological characterization of cellulosic microfibril suspensions. Role of polymeric additives
|
Lowys, M.-P
|
|
2001
|
15 |
1 |
p. 25-32
8 p.
|
artikel
|
| 10 |
Rheology and structure development during gelation of low-methoxyl pectin gels: the effect of sucrose
|
Fu, J-T.
|
|
2001
|
15 |
1 |
p. 93-100
8 p.
|
artikel
|
| 11 |
The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
|
Genovese, D.B.
|
|
2001
|
15 |
1 |
p. 1-7
7 p.
|
artikel
|
| 12 |
Weight, mechanical and structural changes induced in alginate gel beads by DC electrical field
|
Zvitov, R
|
|
2001
|
15 |
1 |
p. 33-42
10 p.
|
artikel
|
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