| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study on structure–function relations of mixed-linkage (1→3), (1→4) linear β-d-glucans
|
Lazaridou, A
|
|
2004
|
18 |
5 |
p. 837-855
19 p.
|
artikel
|
| 2 |
Atomic force microscopy studies on cation-induced network formation of gellan
|
Ikeda, Shinya
|
|
2004
|
18 |
5 |
p. 727-735
9 p.
|
artikel
|
| 3 |
Bibliography
|
|
|
2004
|
18 |
5 |
p. 879-882
4 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2004
|
18 |
5 |
p. 883-884
2 p.
|
artikel
|
| 5 |
Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde
|
de Carvalho, R.A
|
|
2004
|
18 |
5 |
p. 717-726
10 p.
|
artikel
|
| 6 |
Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose
|
Blijdenstein, T.B.J
|
|
2004
|
18 |
5 |
p. 857-863
7 p.
|
artikel
|
| 7 |
Emulsifying properties of soybean soluble polysaccharide
|
Nakamura, Akihiro
|
|
2004
|
18 |
5 |
p. 795-803
9 p.
|
artikel
|
| 8 |
Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins
|
Ye, A
|
|
2004
|
18 |
5 |
p. 737-746
10 p.
|
artikel
|
| 9 |
Formation and stability of shark liver oil loaded chitosan/calcium alginate capsules
|
Peniche, C
|
|
2004
|
18 |
5 |
p. 865-871
7 p.
|
artikel
|
| 10 |
Fractal pore-size distribution on freeze-dried agar-texturized fruit surfaces
|
Nussinovitch, A.
|
|
2004
|
18 |
5 |
p. 825-835
11 p.
|
artikel
|
| 11 |
Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings
|
Christiansen, Kirsti Forstrom
|
|
2004
|
18 |
5 |
p. 757-767
11 p.
|
artikel
|
| 12 |
Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough
|
Gugerli, R
|
|
2004
|
18 |
5 |
p. 703-715
13 p.
|
artikel
|
| 13 |
Influence of elongational flow on phase separated inclusions within gelling biopolymer drops
|
Lundell, Camilla
|
|
2004
|
18 |
5 |
p. 805-815
11 p.
|
artikel
|
| 14 |
Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions
|
Ravindra, P
|
|
2004
|
18 |
5 |
p. 775-781
7 p.
|
artikel
|
| 15 |
Studies of the acid gelation of milk using ultrasonic spectroscopy and diffusing wave spectroscopy
|
Dalgleish, D.
|
|
2004
|
18 |
5 |
p. 747-755
9 p.
|
artikel
|
| 16 |
Textural properties of gelled dairy desserts containing κ-carrageenan and starch
|
Verbeken, Dirk
|
|
2004
|
18 |
5 |
p. 817-823
7 p.
|
artikel
|
| 17 |
Time–temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes
|
Nickerson, M.T
|
|
2004
|
18 |
5 |
p. 783-794
12 p.
|
artikel
|
| 18 |
Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage
|
Bárcenas, Marı́a Eugenia
|
|
2004
|
18 |
5 |
p. 769-774
6 p.
|
artikel
|
| 19 |
Why are polysaccharides necessary?
|
Tolstoguzov, Vladimir
|
|
2004
|
18 |
5 |
p. 873-877
5 p.
|
artikel
|
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