| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alkali hydroxide-induced gelation of pectin
|
Wehr, J.Bernhard
|
|
2004
|
18 |
3 |
p. 375-378
4 p.
|
artikel
|
| 2 |
Bibliography
|
|
|
2004
|
18 |
3 |
p. 517-524
8 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2004
|
18 |
3 |
p. 525-526
2 p.
|
artikel
|
| 4 |
κ-Carrageenan and β-lactoglobulin interactions visualized by atomic force microscopy
|
Roesch, Rodrigo
|
|
2004
|
18 |
3 |
p. 429-439
11 p.
|
artikel
|
| 5 |
Concentration dependence of dynamic moduli of heat-induced soy protein gels
|
Renkema, J.M.S.
|
|
2004
|
18 |
3 |
p. 483-487
5 p.
|
artikel
|
| 6 |
Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi-axial extension measurements
|
Bollaı́n, C
|
|
2004
|
18 |
3 |
p. 499-507
9 p.
|
artikel
|
| 7 |
Dynamic tensiometric characterization of espresso coffee beverage
|
Navarini, Luciano
|
|
2004
|
18 |
3 |
p. 387-393
7 p.
|
artikel
|
| 8 |
Effect of cross-linking using aldehydes on properties of glutenin-rich films
|
Hernández-Muñoz, Pilar
|
|
2004
|
18 |
3 |
p. 403-411
9 p.
|
artikel
|
| 9 |
Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum
|
Ahmed, Jasim
|
|
2004
|
18 |
3 |
p. 367-373
7 p.
|
artikel
|
| 10 |
Effect of homogenization and surfactant type on the exchange of oil between emulsion droplets
|
Elwell, Mark W.
|
|
2004
|
18 |
3 |
p. 413-418
6 p.
|
artikel
|
| 11 |
Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)
|
Benjakul, Soottawat
|
|
2004
|
18 |
3 |
p. 395-401
7 p.
|
artikel
|
| 12 |
Heat stability and flow behaviour of buffalo milk added with corn starch
|
Nayak, S.K.
|
|
2004
|
18 |
3 |
p. 379-386
8 p.
|
artikel
|
| 13 |
Modification of the method for calculation of the C′g and T′g intersection point in state diagrams of frozen solutions
|
Matveev, Yu.I.
|
|
2004
|
18 |
3 |
p. 363-366
4 p.
|
artikel
|
| 14 |
Phase diagram, rheology and interfacial tension of aqueous mixtures of Na-caseinate and Na-alginate
|
Simeone, M.
|
|
2004
|
18 |
3 |
p. 463-470
8 p.
|
artikel
|
| 15 |
Raman spectroscopy of heat-induced fine-stranded and particulate β-lactoglobulin gels
|
Ikeda, Shinya
|
|
2004
|
18 |
3 |
p. 489-498
10 p.
|
artikel
|
| 16 |
Rheological characteristics of commercial canola protein isolate–κ-carrageenan systems
|
Uruakpa, F.O.
|
|
2004
|
18 |
3 |
p. 419-427
9 p.
|
artikel
|
| 17 |
Steady and oscillatory shear behavior of fluid gels formed by binary mixtures of xanthan and gellan
|
Martı́nez-Padilla, L.P.
|
|
2004
|
18 |
3 |
p. 471-481
11 p.
|
artikel
|
| 18 |
Surface rheology of aqueous casein–monoglyceride dispersions
|
Golding, Matt
|
|
2004
|
18 |
3 |
p. 451-461
11 p.
|
artikel
|
| 19 |
The effect of surfactant type on protein displacement from the air–water interface
|
Gunning, P.A.
|
|
2004
|
18 |
3 |
p. 509-515
7 p.
|
artikel
|
| 20 |
Theoretical analysis of water 1H T 2 based on chemical exchange and polysaccharide mobility during gelation
|
Zhang, Qiujin
|
|
2004
|
18 |
3 |
p. 441-449
9 p.
|
artikel
|
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