| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
|
Georgopoulos, Theofanis
|
|
2004
|
18 |
1 |
p. 143-151
9 p.
|
article
|
| 2 |
Bibliography
|
|
|
2004
|
18 |
1 |
p. 171-177
7 p.
|
article
|
| 3 |
Calendar
|
|
|
2004
|
18 |
1 |
p. 179-180
2 p.
|
article
|
| 4 |
Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood
|
Sanz, T
|
|
2004
|
18 |
1 |
p. 127-131
5 p.
|
article
|
| 5 |
Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel
|
Baek, M.H
|
|
2004
|
18 |
1 |
p. 133-142
10 p.
|
article
|
| 6 |
Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin
|
Baier, Stefan K.
|
|
2004
|
18 |
1 |
p. 91-100
10 p.
|
article
|
| 7 |
Influence of KCl on the physicochemical properties of whey protein stabilized emulsions
|
Kulmyrzaev, A.A.
|
|
2004
|
18 |
1 |
p. 13-19
7 p.
|
article
|
| 8 |
Mechanical properties of acid sodium caseinate-κ-carrageenan gels: effect of co-solute addition
|
Ribeiro, K.O
|
|
2004
|
18 |
1 |
p. 71-79
9 p.
|
article
|
| 9 |
Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat
|
Mor-Rosenberg, Y.
|
|
2004
|
18 |
1 |
p. 153-166
14 p.
|
article
|
| 10 |
Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients
|
Strauss, George
|
|
2004
|
18 |
1 |
p. 81-89
9 p.
|
article
|
| 11 |
Preparation of fine W/O/W emulsion through membrane filtration of coarse W/O/W emulsion and disappearance of the inclusion of outer phase solution
|
Shima, Motohiro
|
|
2004
|
18 |
1 |
p. 61-70
10 p.
|
article
|
| 12 |
Publishers Note
|
|
|
2004
|
18 |
1 |
p. iii-
1 p.
|
article
|
| 13 |
Relations between rheological properties and network structure of soy protein gels
|
Renkema, Jacoba M.S.
|
|
2004
|
18 |
1 |
p. 39-47
9 p.
|
article
|
| 14 |
Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology
|
Ngarize, Sekai
|
|
2004
|
18 |
1 |
p. 49-59
11 p.
|
article
|
| 15 |
Surface characterization and dissolution properties of high amylose corn starch–pectin coatings
|
Dimantov, Anna
|
|
2004
|
18 |
1 |
p. 29-37
9 p.
|
article
|
| 16 |
Temperature, sample and time dependent structural characteristics of gelatine gels studied by near infrared spectroscopy
|
Segtnan, Vegard H
|
|
2004
|
18 |
1 |
p. 1-11
11 p.
|
article
|
| 17 |
The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates
|
Malhotra, Anupam
|
|
2004
|
18 |
1 |
p. 101-108
8 p.
|
article
|
| 18 |
The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients
|
McSweeney, Seamus L.
|
|
2004
|
18 |
1 |
p. 109-125
17 p.
|
article
|
| 19 |
The use of carboxymethylcellulose to recover potato proteins and control their functional properties
|
Vikelouda, M
|
|
2004
|
18 |
1 |
p. 21-27
7 p.
|
article
|
| 20 |
Variations of Konjac glucomannan (KGM) from Amorphophallus konjac and its refined powder in China
|
Fang, Weixuan
|
|
2004
|
18 |
1 |
p. 167-170
4 p.
|
article
|
Journal description