| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption dynamics and interfacial properties of α-lactalbumin in native and molten globule state conformation at air–water interface
|
Cornec, Michel
|
|
2001
|
15 |
3 |
p. 303-313
11 p.
|
artikel
|
| 2 |
Aggregation kinetics of heated whey protein-stabilised emulsions: effect of low-molecular weight emulsifiers
|
Euston, Stephen R.
|
|
2001
|
15 |
3 |
p. 253-262
10 p.
|
artikel
|
| 3 |
Application of PRODAN fluorescent probe to measure surface hydrophobicity of proteins interacting with κ-carrageenan
|
Alizadeh-Pasdar, N
|
|
2001
|
15 |
3 |
p. 285-294
10 p.
|
artikel
|
| 4 |
Bibliography of food hydrocolloids
|
|
|
2001
|
15 |
3 |
p. 323-327
5 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2001
|
15 |
3 |
p. 321-322
2 p.
|
artikel
|
| 6 |
Effects of high pressure and low temperature on β-lactoglobulin unfolding and aggregation
|
Kolakowski, P
|
|
2001
|
15 |
3 |
p. 215-232
18 p.
|
artikel
|
| 7 |
Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins
|
Molina, E
|
|
2001
|
15 |
3 |
p. 263-269
7 p.
|
artikel
|
| 8 |
Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration
|
Puyol, P
|
|
2001
|
15 |
3 |
p. 233-237
5 p.
|
artikel
|
| 9 |
Influence of sugars on high-pressure induced gelation of skim milk dispersions
|
Abbasi, S
|
|
2001
|
15 |
3 |
p. 315-319
5 p.
|
artikel
|
| 10 |
Influence of transglutaminase treatment on the thermoreversible gelation of gelatin
|
Babin, Hélène
|
|
2001
|
15 |
3 |
p. 271-276
6 p.
|
artikel
|
| 11 |
Rheological properties of soybean protein isolate gels containing emulsion droplets
|
Kim, K.-H
|
|
2001
|
15 |
3 |
p. 295-302
8 p.
|
artikel
|
| 12 |
Stability and plasma apolipoprotein binding of lipid emulsions
|
Handa, Tetsurou
|
|
2001
|
15 |
3 |
p. 277-283
7 p.
|
artikel
|
| 13 |
The influence of compression velocity on strength and structure for gellan gels
|
Nakamura, Kunio
|
|
2001
|
15 |
3 |
p. 247-252
6 p.
|
artikel
|
| 14 |
The use of Arrhenius and WLF kinetics to rationalise the rubber-to-glass transition in high sugar/κ-carrageenan systems
|
Kasapis, S
|
|
2001
|
15 |
3 |
p. 239-245
7 p.
|
artikel
|
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