| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A method to determine free fat in emulsions
|
Palanuwech, Jirin
|
|
2003
|
17 |
1 |
p. 55-62
8 p.
|
artikel
|
| 2 |
Bibliography of Food Hydrocolloids
|
|
|
2003
|
17 |
1 |
p. 119-126
8 p.
|
artikel
|
| 3 |
Calander: Food Hydraulics
|
|
|
2003
|
17 |
1 |
p. 117-118
2 p.
|
artikel
|
| 4 |
Competitive protein adsorption between β-casein and β-lactoglobulin during spray-drying: effect of calcium induced association
|
Landström, Karin
|
|
2003
|
17 |
1 |
p. 103-116
14 p.
|
artikel
|
| 5 |
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
|
Dickinson, Eric
|
|
2003
|
17 |
1 |
p. 25-39
15 p.
|
artikel
|
| 6 |
Influence of sodium dodecyl sulfate on the thermal stability of bovine serum albumin stabilized oil-in-water emulsions
|
Kelley, D
|
|
2003
|
17 |
1 |
p. 87-93
7 p.
|
artikel
|
| 7 |
Interactions of bovine serum albumin with ionic surfactants in aqueous solutions
|
Kelley, D
|
|
2003
|
17 |
1 |
p. 73-85
13 p.
|
artikel
|
| 8 |
Some thermodynamic considerations in food formulation
|
Tolstoguzov, Vladimir
|
|
2003
|
17 |
1 |
p. 1-23
23 p.
|
artikel
|
| 9 |
Structure and ice recrystallization in frozen stabilized ice cream model systems
|
Regand, Alejandra
|
|
2003
|
17 |
1 |
p. 95-102
8 p.
|
artikel
|
| 10 |
Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches
|
Singh, Jaspreet
|
|
2003
|
17 |
1 |
p. 63-72
10 p.
|
artikel
|
| 11 |
The effects of non-starch polysaccharides on the extent of gelatinisation, swelling and α-amylase hydrolysis of maize and wheat starches
|
Tester, R.F
|
|
2003
|
17 |
1 |
p. 41-54
14 p.
|
artikel
|
| 12 |
The food hydrocolloids trust announce the twelfth gums and stabilisers for the food industry international conference and industrial exhibition : designing structure into foods
|
|
|
2003
|
17 |
1 |
p. 127-
1 p.
|
artikel
|
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