| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of cooling curve to determine the end point of freezing
|
Rahman, M.Shafiur
|
|
2002
|
16 |
6 |
p. 653-659
7 p.
|
artikel
|
| 2 |
Application of a mannan-specific antibody for the detection of galactomannans in foods
|
Pettolino, Filomena A
|
|
2002
|
16 |
6 |
p. 551-556
6 p.
|
artikel
|
| 3 |
Bibliography of Food Hydrocolloids
|
|
|
2002
|
16 |
6 |
p. 681-688
8 p.
|
artikel
|
| 4 |
Binding of aroma compounds with legumin. I. Binding of hexyl acetate with 11S globulin depending on the protein molecular state in aqueous medium
|
Semenova, Maria G
|
|
2002
|
16 |
6 |
p. 557-564
8 p.
|
artikel
|
| 5 |
Binding of aroma compounds with legumin. II. Effect of hexyl acetate on thermodynamic properties of 11S globulin in aqueous medium
|
Semenova, Maria G
|
|
2002
|
16 |
6 |
p. 565-571
7 p.
|
artikel
|
| 6 |
Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds
|
Semenova, Maria G
|
|
2002
|
16 |
6 |
p. 573-584
12 p.
|
artikel
|
| 7 |
Calendar for Food Hydrocolloids
|
|
|
2002
|
16 |
6 |
p. 679-680
2 p.
|
artikel
|
| 8 |
Comparative study of the colorants monascus and cochineal used in the preparation of gels made with various gelling agents
|
Calvo, Carlos
|
|
2002
|
16 |
6 |
p. 523-526
4 p.
|
artikel
|
| 9 |
Determination of the degrees of methylation and acetylation of pectins using a C18 column and internal standards
|
Levigne, S
|
|
2002
|
16 |
6 |
p. 547-550
4 p.
|
artikel
|
| 10 |
Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk beverages model systems
|
Yanes, M
|
|
2002
|
16 |
6 |
p. 605-611
7 p.
|
artikel
|
| 11 |
Evaluation of the foaming properties of cottonseed protein isolates
|
Tsaliki, E
|
|
2002
|
16 |
6 |
p. 645-652
8 p.
|
artikel
|
| 12 |
Flow processing and gel formation—a promising combination for the design of the shape of gelatin drops
|
Walther, Bernhard
|
|
2002
|
16 |
6 |
p. 633-643
11 p.
|
artikel
|
| 13 |
Fracture and textural properties of low fat egg yolk gels containing emulsion droplets
|
Koidis, A
|
|
2002
|
16 |
6 |
p. 673-678
6 p.
|
artikel
|
| 14 |
Gelatin/carrageenan interactions in coil and ordered conformations followed by a methylene blue spectrophotometric method
|
Michon, C.
|
|
2002
|
16 |
6 |
p. 613-618
6 p.
|
artikel
|
| 15 |
Gelation properties of soya and whey protein isolate mixtures
|
Comfort, Sarah
|
|
2002
|
16 |
6 |
p. 661-672
12 p.
|
artikel
|
| 16 |
Influence of low sucrose concentrations on the compression resistance of gellan gum gels
|
Bayarri, S
|
|
2002
|
16 |
6 |
p. 593-597
5 p.
|
artikel
|
| 17 |
Interbiopolymer complexing between β-lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration
|
Girard, Maude
|
|
2002
|
16 |
6 |
p. 585-591
7 p.
|
artikel
|
| 18 |
Pressure-shift freezing of o/w emulsions: influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution
|
Thiebaud, M
|
|
2002
|
16 |
6 |
p. 527-545
19 p.
|
artikel
|
| 19 |
Rheology of acid-induced sodium caseinate gels containing added gelatin
|
Koh, May Wei Winnie
|
|
2002
|
16 |
6 |
p. 619-623
5 p.
|
artikel
|
| 20 |
Soy protein pressure-induced gels
|
Molina, Elena
|
|
2002
|
16 |
6 |
p. 625-632
8 p.
|
artikel
|
| 21 |
Structural characteristics of carrageenan gels: temperature and concentration dependence
|
Yuguchi, Yoshiaki
|
|
2002
|
16 |
6 |
p. 515-522
8 p.
|
artikel
|
| 22 |
Structural elucidation of proteic fraction isolated from Acacia glomerosa gum
|
León de Pinto, G
|
|
2002
|
16 |
6 |
p. 599-603
5 p.
|
artikel
|
| 23 |
Volume Contents and Author Index.Vol. 16
|
|
|
2002
|
16 |
6 |
p. I-IX
nvt p.
|
artikel
|
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