| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Ad Food Science Cluster
|
|
|
2003
|
17 |
4 |
p. I-
1 p.
|
artikel
|
| 2 |
Adsorption of κ-casein onto native milk fat globule, latex particle, and emulsion surfaces
|
Su, Jiahong
|
|
2003
|
17 |
4 |
p. 529-537
9 p.
|
artikel
|
| 3 |
Aging dynamics in gelatin gel microstructure
|
Tosh, Susan M.
|
|
2003
|
17 |
4 |
p. 503-513
11 p.
|
artikel
|
| 4 |
A polyuronan blend giving novel synergistic effects and bake-stable functionality to high soluble solids fruit fillings
|
Young, Niall W.G
|
|
2003
|
17 |
4 |
p. 407-418
12 p.
|
artikel
|
| 5 |
Bibliography
|
|
|
2003
|
17 |
4 |
p. 565-568
4 p.
|
artikel
|
| 6 |
Characterization of some functional properties of edible films based on muscle proteins of Nile Tilapia
|
Paschoalick, T.M.
|
|
2003
|
17 |
4 |
p. 419-427
9 p.
|
artikel
|
| 7 |
Cryogelation of xanthan
|
Giannouli, P.
|
|
2003
|
17 |
4 |
p. 495-501
7 p.
|
artikel
|
| 8 |
Dynamic light scattering investigation of guar/dextran mixtures in aqueous solutions
|
Pinder, D.N.
|
|
2003
|
17 |
4 |
p. 463-468
6 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2003
|
17 |
4 |
p. 565-568
4 p.
|
artikel
|
| 10 |
Editorial: Sixth International Hydrocolloids Conference
|
Cui, Steve W
|
|
2003
|
17 |
4 |
p. 397-
1 p.
|
artikel
|
| 11 |
Emulsion stabilizing properties of pectin
|
Leroux, J.
|
|
2003
|
17 |
4 |
p. 455-462
8 p.
|
artikel
|
| 12 |
Gelation characteristics of acid-hydrolyzed oat beta-glucan solutions solubilized at a range of temperatures
|
Tosh, Susan M
|
|
2003
|
17 |
4 |
p. 523-527
5 p.
|
artikel
|
| 13 |
Heat-induced gelation of whey proteins observed by rheology, atomic force microscopy, and Raman scattering spectroscopy
|
Ikeda, Shinya
|
|
2003
|
17 |
4 |
p. 399-406
8 p.
|
artikel
|
| 14 |
Influence of culture and environmental conditions on the composition of exopolysaccharide produced by Agrobacterium radiobacter
|
McKellar, R.C
|
|
2003
|
17 |
4 |
p. 429-437
9 p.
|
artikel
|
| 15 |
Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 2. Whey protein isolate (WPI)
|
Singh, Harjinder
|
|
2003
|
17 |
4 |
p. 549-561
13 p.
|
artikel
|
| 16 |
Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 1. Sodium caseinate
|
Singh, Harjinder
|
|
2003
|
17 |
4 |
p. 539-548
10 p.
|
artikel
|
| 17 |
Molecular interactions in, and rheological properties of, a mixed biopolymer system undergoing order/disorder transitions
|
Haug, Ingvild
|
|
2003
|
17 |
4 |
p. 439-444
6 p.
|
artikel
|
| 18 |
Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels
|
Alting, Arno C
|
|
2003
|
17 |
4 |
p. 469-479
11 p.
|
artikel
|
| 19 |
Rheological properties of fine-stranded whey protein isolate gels
|
Lowe, Leslie L.
|
|
2003
|
17 |
4 |
p. 515-522
8 p.
|
artikel
|
| 20 |
Spherulitic crystallization of starch: influence of botanical origin and extent of thermal treatment
|
Ziegler, Gregory R.
|
|
2003
|
17 |
4 |
p. 487-494
8 p.
|
artikel
|
| 21 |
Stabilization mechanism of acid dairy drinks (ADD) induced by pectin
|
Laurent, M.A.
|
|
2003
|
17 |
4 |
p. 445-454
10 p.
|
artikel
|
| 22 |
Structural characteristics of carrageenan gels: various types of counter ions
|
Yuguchi, Yoshiaki
|
|
2003
|
17 |
4 |
p. 481-485
5 p.
|
artikel
|
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