| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Bibliography
|
|
|
2004
|
18 |
2 |
p. 357-360
4 p.
|
article
|
| 2 |
Calendar
|
|
|
2004
|
18 |
2 |
p. 361-362
2 p.
|
article
|
| 3 |
Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)
|
Rawdkuen, Saroat
|
|
2004
|
18 |
2 |
p. 259-270
12 p.
|
article
|
| 4 |
Different hydrocolloids as bread improvers and antistaling agents
|
Guarda, A
|
|
2004
|
18 |
2 |
p. 241-247
7 p.
|
article
|
| 5 |
Effective moisture diffusivity in biopolymer drops by regular regime theory
|
Báez-González, J.G.
|
|
2004
|
18 |
2 |
p. 325-333
9 p.
|
article
|
| 6 |
Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough
|
Ribotta, P.D.
|
|
2004
|
18 |
2 |
p. 305-313
9 p.
|
article
|
| 7 |
Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels
|
Matia-Merino, Lara
|
|
2004
|
18 |
2 |
p. 271-281
11 p.
|
article
|
| 8 |
Effects of temperature and glycerol on the de-organisation of hsian-tsao (Mesona procumbens Hemsl) polysaccharide solution by electron spin resonance spectroscopy
|
Hsu, Ching-I
|
|
2004
|
18 |
2 |
p. 349-355
7 p.
|
article
|
| 9 |
Extending shelf-life of peach and pear by using CMC from sugar beet pulp cellulose as a hydrophilic polymer in emulsions
|
Toğrul, Hasan
|
|
2004
|
18 |
2 |
p. 215-226
12 p.
|
article
|
| 10 |
Influence of different maltodextrins on properties of O/W emulsions
|
Dokic-Baucal, Ljubica
|
|
2004
|
18 |
2 |
p. 233-239
7 p.
|
article
|
| 11 |
Innovative method for preparing a frozen, battered food without a prefrying step
|
Sanz, T
|
|
2004
|
18 |
2 |
p. 227-231
5 p.
|
article
|
| 12 |
Irregular textural features of dried alginate–filler beads
|
Zohar-Perez, C
|
|
2004
|
18 |
2 |
p. 249-258
10 p.
|
article
|
| 13 |
Linseed pectin: gelling properties and performance as an encapsulation matrix for shark liver oil
|
Dı́az-Rojas, E.I
|
|
2004
|
18 |
2 |
p. 293-304
12 p.
|
article
|
| 14 |
Physical and rheological properties of fish gelatin compared to mammalian gelatin
|
Haug, Ingvild J.
|
|
2004
|
18 |
2 |
p. 203-213
11 p.
|
article
|
| 15 |
Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH 7
|
Gonçalves, M.P.
|
|
2004
|
18 |
2 |
p. 181-189
9 p.
|
article
|
| 16 |
Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels
|
Ould Eleya, M.M.
|
|
2004
|
18 |
2 |
p. 315-323
9 p.
|
article
|
| 17 |
Soy globulin spread films at the air–water interface
|
Sánchez, Cecilio Carrera
|
|
2004
|
18 |
2 |
p. 335-347
13 p.
|
article
|
| 18 |
Structure and functional performance of gigartinacean kappa–iota hybrid carrageenan and solieriacean kappa–iota carrageenan blends
|
Villanueva, R.D
|
|
2004
|
18 |
2 |
p. 283-292
10 p.
|
article
|
| 19 |
Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions
|
Mandala, I.G.
|
|
2004
|
18 |
2 |
p. 191-201
11 p.
|
article
|
Journal description