| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Associative and segregative interactions between gelatin and low-methoxy pectin: Part 1. Associative interactions in the absence of Ca2+
|
Gilsenan, P.M.
|
|
2003
|
17 |
6 |
p. 723-737
15 p.
|
artikel
|
| 2 |
Associative and segregative interactions between gelatin and low-methoxy pectin: Part 2—co-gelation in the presence of Ca2+
|
Gilsenan, P.M.
|
|
2003
|
17 |
6 |
p. 739-749
11 p.
|
artikel
|
| 3 |
Associative and segregative interactions between gelatin and low-methoxy pectin. Part 3. Quantitative analysis of co-gel moduli
|
Gilsenan, P.M.
|
|
2003
|
17 |
6 |
p. 751-761
11 p.
|
artikel
|
| 4 |
Bibliography
|
|
|
2003
|
17 |
6 |
p. 915-918
4 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2003
|
17 |
6 |
p. 919-920
2 p.
|
artikel
|
| 6 |
Characterization of gelation time and texture of gelatin and gelatin–polysaccharide mixed gels
|
Fonkwe, Linus G.
|
|
2003
|
17 |
6 |
p. 871-883
13 p.
|
artikel
|
| 7 |
Dedication
|
Cui, Ph. D, Steve W
|
|
2003
|
17 |
6 |
p. 719-
1 p.
|
artikel
|
| 8 |
Effect of sugars on the mechanical and thermal properties of agarose gels
|
Deszczynski, Marcin
|
|
2003
|
17 |
6 |
p. 793-799
7 p.
|
artikel
|
| 9 |
Effects of different kind of sesame materials on the physical properties of gomatofu (sesame tofu)
|
Sato, Emiko
|
|
2003
|
17 |
6 |
p. 901-906
6 p.
|
artikel
|
| 10 |
Gelling property of soy protein–gum mixtures
|
Hua, Yufei
|
|
2003
|
17 |
6 |
p. 889-894
6 p.
|
artikel
|
| 11 |
Heat-induced phase behavior of β-lactoglobulin/polysaccharide mixtures
|
Zhang, Guoyan
|
|
2003
|
17 |
6 |
p. 785-792
8 p.
|
artikel
|
| 12 |
Interaction of wheat and rice starches with yellow mustard mucilage
|
Liu, Huijuin
|
|
2003
|
17 |
6 |
p. 863-869
7 p.
|
artikel
|
| 13 |
Mechanical properties of the capsules of chitosan–soy globulin polyelectrolyte complex
|
Murakami, Ryoichi
|
|
2003
|
17 |
6 |
p. 885-888
4 p.
|
artikel
|
| 14 |
Microrheology: new methods to approach the functional properties of food
|
Nicolas, Yves
|
|
2003
|
17 |
6 |
p. 907-913
7 p.
|
artikel
|
| 15 |
Modification of pectin by pectinmethylesterase and the role in stability of juice beverages
|
Wicker, L
|
|
2003
|
17 |
6 |
p. 809-814
6 p.
|
artikel
|
| 16 |
Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations
|
Malone, M.E
|
|
2003
|
17 |
6 |
p. 763-773
11 p.
|
artikel
|
| 17 |
Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release
|
Malone, M.E.
|
|
2003
|
17 |
6 |
p. 775-784
10 p.
|
artikel
|
| 18 |
Phase separation in gelatin/dextran and gelatin/maltodextrin mixtures
|
Butler, Michael F
|
|
2003
|
17 |
6 |
p. 815-830
16 p.
|
artikel
|
| 19 |
Physical aging of glassy normal and waxy rice starches: effect of aging time on glass transition and enthalpy relaxation
|
Chung, Hyun-Jung
|
|
2003
|
17 |
6 |
p. 855-861
7 p.
|
artikel
|
| 20 |
Preparation and characterization of molecular weight standards of low polydispersity from oat and barley (1→3)(1→4)-β-d-glucan
|
Wang, Q
|
|
2003
|
17 |
6 |
p. 845-853
9 p.
|
artikel
|
| 21 |
Sixth International Hydrocolloids Conference
|
Goff, H.D
|
|
2003
|
17 |
6 |
p. 721-
1 p.
|
artikel
|
| 22 |
Structure and physicochemical properties of β-glucans and arabinoxylans isolated from hull-less barley
|
Storsley, J.M.
|
|
2003
|
17 |
6 |
p. 831-844
14 p.
|
artikel
|
| 23 |
Temperature dependence of the formation and melting of pectin–Ca2+ networks: a rheological study
|
Cardoso, Susana M.
|
|
2003
|
17 |
6 |
p. 801-807
7 p.
|
artikel
|
| 24 |
Texture and structure of high-pressure-frozen gellan gum gel
|
Fuchigami, Michiko
|
|
2003
|
17 |
6 |
p. 895-899
5 p.
|
artikel
|
| 25 |
Volume Contents
|
|
|
2003
|
17 |
6 |
p. I-IX
nvt p.
|
artikel
|
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