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                             14 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Bibliography of Food Hydrocolloids 2002
16 5 p. 509-514
6 p.
artikel
2 Calculation of the C′g and T′g intersection point in the state diagram of frozen solutions Matveev, Yu.I
2002
16 5 p. 419-422
4 p.
artikel
3 Calendar for 16/5 2002
16 5 p. 507-508
2 p.
artikel
4 Dynamic measurements of β-lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems Olsson, Camilla
2002
16 5 p. 477-488
12 p.
artikel
5 Effect of pectins on the gelling properties of surimi from silver carp Barrera, A.M
2002
16 5 p. 441-447
7 p.
artikel
6 Effects of sucrose and sorbitol on the gel formation of a whey protein isolate Dierckx, Stephan
2002
16 5 p. 489-497
9 p.
artikel
7 Gelling behaviour of polyose from tamarind kernel polysaccharide Marathe, R.M
2002
16 5 p. 423-426
4 p.
artikel
8 Influence of glycerol on optical properties and large-strain rheology of heat-induced whey protein isolate gels Chantrapornchai, Withida
2002
16 5 p. 461-466
6 p.
artikel
9 Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels Chantrapornchai, Withida
2002
16 5 p. 467-476
10 p.
artikel
10 Interaction between the galactomannan from Mimosa scabrella and milk proteins Perissutti, G.E
2002
16 5 p. 403-417
15 p.
artikel
11 Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides Euston, Stephen R
2002
16 5 p. 499-505
7 p.
artikel
12 Measurement of average drop size in aqueous mixtures of Na-alginate and Na-caseinate by linear oscillatory tests Simeone, M
2002
16 5 p. 449-459
11 p.
artikel
13 Rheology of decolorized hsian-tsao leaf gum in the dilute domain Lai, Lih-Shiuh
2002
16 5 p. 427-440
14 p.
artikel
14 Rheo-optical measurement of the interfacial tension of aqueous biopolymer mixtures Van Puyvelde, P
2002
16 5 p. 395-402
8 p.
artikel
                             14 gevonden resultaten
 
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