| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A chitosan–gelatin blend as a coating for fish patties
|
López-Caballero, M.E.
|
|
2005
|
19 |
2 |
p. 303-311
9 p.
|
artikel
|
| 2 |
Bibliography
|
|
|
2005
|
19 |
2 |
p. 351-356
6 p.
|
artikel
|
| 3 |
Binding of alkylsulfonate ligands to bovine β-lactoglobulin: effects on protein denaturation by urea
|
Busti, Pablo
|
|
2005
|
19 |
2 |
p. 249-255
7 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2005
|
19 |
2 |
p. 357-358
2 p.
|
artikel
|
| 5 |
Cold gelation of β-lactoglobulin oil-in-water emulsions
|
Sok Line, Valérie Leung
|
|
2005
|
19 |
2 |
p. 269-278
10 p.
|
artikel
|
| 6 |
Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum
|
Vega, C.
|
|
2005
|
19 |
2 |
p. 187-195
9 p.
|
artikel
|
| 7 |
Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand
|
Benjakul, Soottawat
|
|
2005
|
19 |
2 |
p. 197-207
11 p.
|
artikel
|
| 8 |
Effect of high-pressure treatment on emulsifying properties of soybean proteins
|
Puppo, M.C.
|
|
2005
|
19 |
2 |
p. 289-296
8 p.
|
artikel
|
| 9 |
Effect of stabilizers on stabilization of idli (traditional south Indian food) batter during storage
|
Nisha, P.
|
|
2005
|
19 |
2 |
p. 179-186
8 p.
|
artikel
|
| 10 |
Enhancement in transport of a hydrophilic marker through intestinal epithelial cell (Caco-2) monolayer by W/O/W multiple emulsion containing C8TG
|
Shima, Motohiro
|
|
2005
|
19 |
2 |
p. 321-328
8 p.
|
artikel
|
| 11 |
Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins
|
Cho, S.M.
|
|
2005
|
19 |
2 |
p. 221-229
9 p.
|
artikel
|
| 12 |
Formation of milk protein–pectin conjugates with improved emulsifying properties by controlled dry heating
|
Einhorn-Stoll, Ulrike
|
|
2005
|
19 |
2 |
p. 329-340
12 p.
|
artikel
|
| 13 |
Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique
|
Aoki, Tomoko
|
|
2005
|
19 |
2 |
p. 209-220
12 p.
|
artikel
|
| 14 |
Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air–water interface
|
Baeza, Rosa
|
|
2005
|
19 |
2 |
p. 239-248
10 p.
|
artikel
|
| 15 |
Mechanical properties, hydrophilicity and water activity of starch-gum films: effect of additives and deacetylated xanthan gum
|
Veiga-Santos, P.
|
|
2005
|
19 |
2 |
p. 341-349
9 p.
|
artikel
|
| 16 |
Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step
|
Llorca, Empar
|
|
2005
|
19 |
2 |
p. 297-302
6 p.
|
artikel
|
| 17 |
Particle size changes and casein solubilisation in high-pressure-treated skim milk
|
Anema, Skelte G.
|
|
2005
|
19 |
2 |
p. 257-267
11 p.
|
artikel
|
| 18 |
Rheological behaviour of carboxymethylcellulose manufactured from TCF-bleached Milox pulps
|
Dapía, Sonia
|
|
2005
|
19 |
2 |
p. 313-320
8 p.
|
artikel
|
| 19 |
Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy
|
Eliot, Caroline
|
|
2005
|
19 |
2 |
p. 279-287
9 p.
|
artikel
|
| 20 |
X-ray and light scattering study of the structure of large protein aggregates at neutral pH
|
Pouzot, M.
|
|
2005
|
19 |
2 |
p. 231-238
8 p.
|
artikel
|
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