| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography
|
|
|
2004
|
18 |
4 |
p. 695-700
6 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2004
|
18 |
4 |
p. 701-702
2 p.
|
artikel
|
| 3 |
Competitive adsorption between a dry-heated soy protein–dextran mixture and surface-active materials in oil-in-water emulsions
|
Diftis, N.
|
|
2004
|
18 |
4 |
p. 639-646
8 p.
|
artikel
|
| 4 |
Effect of thermal treatments on functional properties of edible films made from wheat gluten fractions
|
Hernández-Muñoz, Pilar
|
|
2004
|
18 |
4 |
p. 647-654
8 p.
|
artikel
|
| 5 |
Effect of water activity and solvent-ordering on intermolecular interaction of high-methoxyl pectins in various sugar solutions
|
Sato, Yukinori
|
|
2004
|
18 |
4 |
p. 527-534
8 p.
|
artikel
|
| 6 |
Erythrosin B phosphorescence as a probe of oxygen diffusion in amorphous gelatin films
|
Simon-Lukasik, Kristine V.
|
|
2004
|
18 |
4 |
p. 621-630
10 p.
|
artikel
|
| 7 |
Evaluation of the emulsifying properties of cottonseed protein isolates
|
Tsaliki, E.
|
|
2004
|
18 |
4 |
p. 631-637
7 p.
|
artikel
|
| 8 |
Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin
|
Muyonga, J.H
|
|
2004
|
18 |
4 |
p. 581-592
12 p.
|
artikel
|
| 9 |
Fast determination of the degree of methyl esterification of pectins by head-space GC
|
Huisman, M.M.H
|
|
2004
|
18 |
4 |
p. 665-668
4 p.
|
artikel
|
| 10 |
Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products
|
Dı́az, Olga
|
|
2004
|
18 |
4 |
p. 601-610
10 p.
|
artikel
|
| 11 |
Heat treatment of whey proteins in the presence of anionic surfactants
|
Giroux, Hélène J
|
|
2004
|
18 |
4 |
p. 685-692
8 p.
|
artikel
|
| 12 |
Influence of crystallisation conditions on the large deformation rheology of inulin gels
|
Bot, Arjen
|
|
2004
|
18 |
4 |
p. 547-556
10 p.
|
artikel
|
| 13 |
Influence of sweeteners on the viscoelasticity of hydrocolloids gelled systems
|
Bayarri, S.
|
|
2004
|
18 |
4 |
p. 611-619
9 p.
|
artikel
|
| 14 |
Interaction of pectin with amino acids and other amino compounds in aqueous solution
|
Kratchanova, Maria
|
|
2004
|
18 |
4 |
p. 677-683
7 p.
|
artikel
|
| 15 |
On the mechanism of stabilisation of acidified milk drinks by pectin
|
Tromp, R.Hans
|
|
2004
|
18 |
4 |
p. 565-572
8 p.
|
artikel
|
| 16 |
Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis
|
Vansteenkiste, E.
|
|
2004
|
18 |
4 |
p. 557-564
8 p.
|
artikel
|
| 17 |
Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage
|
Cho, S.M
|
|
2004
|
18 |
4 |
p. 573-579
7 p.
|
artikel
|
| 18 |
Single-phase mixed gels of xyloglucan and gellan
|
Ikeda, Shinya
|
|
2004
|
18 |
4 |
p. 669-675
7 p.
|
artikel
|
| 19 |
The function of α-crystalline emulsifiers on expanding foam surfaces
|
Richardson, Gisela
|
|
2004
|
18 |
4 |
p. 655-663
9 p.
|
artikel
|
| 20 |
Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels
|
Konuklar, G.
|
|
2004
|
18 |
4 |
p. 535-545
11 p.
|
artikel
|
| 21 |
Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran
|
Koksoy, Aysel
|
|
2004
|
18 |
4 |
p. 593-600
8 p.
|
artikel
|
| 22 |
Water-soluble polymer applications in foods
|
Phillips, Glyn O.
|
|
2004
|
18 |
4 |
p. 693-
1 p.
|
artikel
|
Tijdschrift beschrijving