| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography
|
|
|
2004
|
18 |
6 |
p. 1057-1060
4 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2004
|
18 |
6 |
p. 1061-
1 p.
|
artikel
|
| 3 |
Cryogelation of cereal β-glucans: structure and molecular size effects
|
Lazaridou, A
|
|
2004
|
18 |
6 |
p. 933-947
15 p.
|
artikel
|
| 4 |
Effect of some hydrocolloids on the rheological properties of different formulated ketchups
|
Sahin, Hilal
|
|
2004
|
18 |
6 |
p. 1015-1022
8 p.
|
artikel
|
| 5 |
Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin–pectin membranes
|
Guzey, D.
|
|
2004
|
18 |
6 |
p. 967-975
9 p.
|
artikel
|
| 6 |
Food emulsions (4th edition)
|
Dickinson, Eric
|
|
2004
|
18 |
6 |
p. 1055-
1 p.
|
artikel
|
| 7 |
Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins
|
Neirynck, N
|
|
2004
|
18 |
6 |
p. 949-957
9 p.
|
artikel
|
| 8 |
Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions
|
Thanasukarn, P
|
|
2004
|
18 |
6 |
p. 1033-1043
11 p.
|
artikel
|
| 9 |
Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air–water interface
|
Baeza, R
|
|
2004
|
18 |
6 |
p. 959-966
8 p.
|
artikel
|
| 10 |
Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates
|
Morris, Gordon A
|
|
2004
|
18 |
6 |
p. 1007-1014
8 p.
|
artikel
|
| 11 |
On the stability of oil-in-water emulsions to freezing
|
Cramp, Grace L
|
|
2004
|
18 |
6 |
p. 899-905
7 p.
|
artikel
|
| 12 |
Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems
|
Molina Ortiz, S.E.
|
|
2004
|
18 |
6 |
p. 1045-1053
9 p.
|
artikel
|
| 13 |
Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding
|
Tsoga, A
|
|
2004
|
18 |
6 |
p. 921-932
12 p.
|
artikel
|
| 14 |
Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols
|
Tsoga, A
|
|
2004
|
18 |
6 |
p. 907-919
13 p.
|
artikel
|
| 15 |
Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size
|
Kontogiorgos, V
|
|
2004
|
18 |
6 |
p. 987-998
12 p.
|
artikel
|
| 16 |
Strain-hardening properties of physical weak gels of biopolymers
|
Michon, C
|
|
2004
|
18 |
6 |
p. 999-1005
7 p.
|
artikel
|
| 17 |
The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate–xanthan gels
|
Braga, A.L.M.
|
|
2004
|
18 |
6 |
p. 977-986
10 p.
|
artikel
|
| 18 |
The prediction of the characteristics of some polysaccharides from molecular modeling. Comparison with effective behavior
|
Mazeau, Karim
|
|
2004
|
18 |
6 |
p. 885-898
14 p.
|
artikel
|
| 19 |
Time evolution of phase separating milk protein and amylopectin mixtures
|
de Bont, Petra W
|
|
2004
|
18 |
6 |
p. 1023-1031
9 p.
|
artikel
|
| 20 |
Volume Contents and Author Index
|
|
|
2004
|
18 |
6 |
p. I-X
nvt p.
|
artikel
|
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