| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography
|
|
|
2005
|
19 |
1 |
p. 171-176
6 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2005
|
19 |
1 |
p. 177-178
2 p.
|
artikel
|
| 3 |
1D- and 2D-NMR spectroscopy studies of the polysaccharide gum from Spondias purpurea var. lutea
|
Gutiérrez de G, Omaira
|
|
2005
|
19 |
1 |
p. 37-43
7 p.
|
artikel
|
| 4 |
Effect of apolar phase dielectric constant on interfacial properties of β-lactoglobulin (dielectric constant and interfacial properties of β-lactoglobulin)
|
Cases, E.
|
|
2005
|
19 |
1 |
p. 165-170
6 p.
|
artikel
|
| 5 |
Effect of fatty acids and ‘Brazilian elemi’ on composite films based on gelatin
|
Bertan, L.C.
|
|
2005
|
19 |
1 |
p. 73-82
10 p.
|
artikel
|
| 6 |
Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆
|
Funami, Takahiro
|
|
2005
|
19 |
1 |
p. 1-13
13 p.
|
artikel
|
| 7 |
Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch
|
Funami, Takahiro
|
|
2005
|
19 |
1 |
p. 15-24
10 p.
|
artikel
|
| 8 |
Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch
|
Funami, Takahiro
|
|
2005
|
19 |
1 |
p. 25-36
12 p.
|
artikel
|
| 9 |
Functionality of native and succinylated Lablab bean (Lablab purpureus) protein concentrate
|
Lawal, Olayide S.
|
|
2005
|
19 |
1 |
p. 63-72
10 p.
|
artikel
|
| 10 |
Gloss and transparency of hydroxypropyl methylcellulose films containing surfactants as affected by their microstructure
|
Villalobos, Ricardo
|
|
2005
|
19 |
1 |
p. 53-61
9 p.
|
artikel
|
| 11 |
Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions
|
Gu, Yeun Suk
|
|
2005
|
19 |
1 |
p. 83-91
9 p.
|
artikel
|
| 12 |
Instability and structural change in an aerated system containing egg albumen and invert sugar
|
Lau, Cathy Ka
|
|
2005
|
19 |
1 |
p. 111-121
11 p.
|
artikel
|
| 13 |
Interactions of hydrocolloids and sonicated-gluten proteins
|
Ribotta, P.D.
|
|
2005
|
19 |
1 |
p. 93-99
7 p.
|
artikel
|
| 14 |
Mechanical and thermal properties of yam starch films
|
Mali, Suzana
|
|
2005
|
19 |
1 |
p. 157-164
8 p.
|
artikel
|
| 15 |
Rheological characterization of semisolid dairy desserts. Effect of temperature ☆ ☆ Part of this paper was presented as a poster at ‘The Twelfth Gums and Stabilisers for the Food Industry Conference’, Wrexham, June 24–27, 2003.
|
Tárrega, A.
|
|
2005
|
19 |
1 |
p. 133-139
7 p.
|
artikel
|
| 16 |
Rheological effects of soy protein addition to tomato juice
|
Tiziani, Stefano
|
|
2005
|
19 |
1 |
p. 45-52
8 p.
|
artikel
|
| 17 |
The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems
|
Auty, M.A.E.
|
|
2005
|
19 |
1 |
p. 101-109
9 p.
|
artikel
|
| 18 |
The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions
|
Zorba, Ömer
|
|
2005
|
19 |
1 |
p. 149-155
7 p.
|
artikel
|
| 19 |
Thermogelation properties of methylcellulose (MC) and their effect on a batter formula
|
Sanz, T.
|
|
2005
|
19 |
1 |
p. 141-147
7 p.
|
artikel
|
| 20 |
Water vapour permeability and mechanical properties of mixed starch-monoglyceride films and effect of film forming conditions
|
Petersson, Maria
|
|
2005
|
19 |
1 |
p. 123-132
10 p.
|
artikel
|
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