| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
bibliography
|
|
|
2002
|
16 |
2 |
p. 185-190
6 p.
|
artikel
|
| 2 |
calendar
|
|
|
2002
|
16 |
2 |
p. 183-184
2 p.
|
artikel
|
| 3 |
Collapse, shrinkage and structural changes in dried alginate gels containing fillers
|
Rassis, D.K
|
|
2002
|
16 |
2 |
p. 139-151
13 p.
|
artikel
|
| 4 |
Formation and stability of sodium caseinate emulsions: influence of retorting (121°C for 15 min) before or after emulsification
|
Srinivasan, M.
|
|
2002
|
16 |
2 |
p. 153-160
8 p.
|
artikel
|
| 5 |
Microstructures of β-lactoglobulin/amylopectin gels on different length scales and their significance for rheological properties
|
Olsson, Camilla
|
|
2002
|
16 |
2 |
p. 111-126
16 p.
|
artikel
|
| 6 |
Particle and matrix gels of gellan gum: effects of filler particles on rheological properties of matrix gels
|
Moritaka, H
|
|
2002
|
16 |
2 |
p. 175-182
8 p.
|
artikel
|
| 7 |
Phase separation in milk protein and amylopectin mixtures
|
de Bont, Petra W.
|
|
2002
|
16 |
2 |
p. 127-138
12 p.
|
artikel
|
| 8 |
Rheological properties of mixed starch-κ-carrageenan gels in relation to enzymatic digestibility
|
Autio, K.
|
|
2002
|
16 |
2 |
p. 169-174
6 p.
|
artikel
|
| 9 |
Stability of egg white-stabilized edible oil emulsions using conductivity technique
|
Azzam, M.O.J
|
|
2002
|
16 |
2 |
p. 105-110
6 p.
|
artikel
|
| 10 |
Stability parameters for β-lactoglobulin thermal dissociation and unfolding in phosphate buffer at pH 7.0
|
Apenten, R.K.O.
|
|
2002
|
16 |
2 |
p. 95-103
9 p.
|
artikel
|
| 11 |
Structural properties in relation to oral enzymatic digestibility of starch gels based on pure starch components and high amylose content
|
Vesterinen, Elina
|
|
2002
|
16 |
2 |
p. 161-167
7 p.
|
artikel
|
| 12 |
The effect of centrifugation on agar/sucrose gels
|
Shin, Jin-E
|
|
2002
|
16 |
2 |
p. 89-94
6 p.
|
artikel
|
Tijdschrift beschrijving