| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Automated image analysis as a control tool for multiple emulsions
|
Scherze, Inta
|
|
2005
|
19 |
3 |
p. 617-624
8 p.
|
artikel
|
| 2 |
Bibliography
|
|
|
2005
|
19 |
3 |
p. 641-644
4 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2005
|
19 |
3 |
p. 645-646
2 p.
|
artikel
|
| 4 |
Calorimetric investigation of the thermodynamic basis of the effect of maltodextrins on the foaming ability of legumin in the presence of small-molecule surfactant
|
Anokhina, Maria S.
|
|
2005
|
19 |
3 |
p. 455-466
12 p.
|
artikel
|
| 5 |
Calorimetric study of the interactions between small-molecule surfactants and sodium caseinate with reference to the foaming ability of their binary mixtures
|
Il'in, Michael M.
|
|
2005
|
19 |
3 |
p. 441-453
13 p.
|
artikel
|
| 6 |
Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates
|
Palazolo, Gonzalo G.
|
|
2005
|
19 |
3 |
p. 595-604
10 p.
|
artikel
|
| 7 |
Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose
|
Arboleya, Juan-Carlos
|
|
2005
|
19 |
3 |
p. 485-491
7 p.
|
artikel
|
| 8 |
Confocal microscopy of heat-induced aggregation and gelation of β-lactoglobulin in presence of non-ionic surfactant
|
Kerstens, Sven
|
|
2005
|
19 |
3 |
p. 625-633
9 p.
|
artikel
|
| 9 |
Dynamic phenomena in caseinate–monoglyceride mixed films at the air–water interface
|
Sánchez, Cecilio Carrera
|
|
2005
|
19 |
3 |
p. 395-405
11 p.
|
artikel
|
| 10 |
Effect of denaturation on temperature cycling stability of heated acidified protein-stabilised o/w emulsion gels
|
Kiokias, Sotirios
|
|
2005
|
19 |
3 |
p. 493-501
9 p.
|
artikel
|
| 11 |
Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams
|
Martinez, K.D.
|
|
2005
|
19 |
3 |
p. 361-369
9 p.
|
artikel
|
| 12 |
Effect of pH on the interactions of sodium caseinate with soy phospholipids in relation to the foaming ability of their mixtures
|
Istarova, Tatiana A.
|
|
2005
|
19 |
3 |
p. 429-440
12 p.
|
artikel
|
| 13 |
Experimental studies on the desorption of adsorbed proteins from liquid interfaces
|
Miller, R.
|
|
2005
|
19 |
3 |
p. 479-483
5 p.
|
artikel
|
| 14 |
Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions
|
Relkin, P.
|
|
2005
|
19 |
3 |
p. 503-511
9 p.
|
artikel
|
| 15 |
Factors affecting the perception of creaminess of oil-in-water emulsions
|
Akhtar, Mahmood
|
|
2005
|
19 |
3 |
p. 521-526
6 p.
|
artikel
|
| 16 |
Foam stability and interfacial properties of milk protein–surfactant systems
|
Rouimi, Sandrine
|
|
2005
|
19 |
3 |
p. 467-478
12 p.
|
artikel
|
| 17 |
Food Colloids, Harrogate, April 2004
|
Dickinson, Eric
|
|
2005
|
19 |
3 |
p. 359-
1 p.
|
artikel
|
| 18 |
Gelation of globular protein in presence of low methoxyl pectin: effect of Na+ and/or Ca2+ ions on rheology and microstructure of the systems
|
Donato, L.
|
|
2005
|
19 |
3 |
p. 549-556
8 p.
|
artikel
|
| 19 |
Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment
|
Campbell, Lydia
|
|
2005
|
19 |
3 |
p. 533-539
7 p.
|
artikel
|
| 20 |
Interactions in dispersions of sugar particles in food oils: influence of emulsifier
|
Babin, Hélène
|
|
2005
|
19 |
3 |
p. 513-520
8 p.
|
artikel
|
| 21 |
Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution
|
Sánchez, Cecilio Carrera
|
|
2005
|
19 |
3 |
p. 407-416
10 p.
|
artikel
|
| 22 |
Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers
|
Spagnuolo, P.A.
|
|
2005
|
19 |
3 |
p. 371-377
7 p.
|
artikel
|
| 23 |
Milk and soy protein films at the air–water interface
|
Rodríguez Niño, M. Rosario
|
|
2005
|
19 |
3 |
p. 417-428
12 p.
|
artikel
|
| 24 |
Milk protein-based emulsion gels for bone tissue engineering
|
Ritzoulis, C.
|
|
2005
|
19 |
3 |
p. 575-581
7 p.
|
artikel
|
| 25 |
Molecular interactions in gels prepared with egg yolk and its fractions
|
Kiosseoglou, Vassilis
|
|
2005
|
19 |
3 |
p. 527-532
6 p.
|
artikel
|
| 26 |
Phase separation and molecular weight fractionation behaviour of maltodextrin/agarose mixtures
|
Loret, Chrystel
|
|
2005
|
19 |
3 |
p. 557-565
9 p.
|
artikel
|
| 27 |
Polysaccharide gel with multiple emulsion
|
Weiss, Julia
|
|
2005
|
19 |
3 |
p. 605-615
11 p.
|
artikel
|
| 28 |
Simulating the self-association of caseins
|
Euston, Stephen R.
|
|
2005
|
19 |
3 |
p. 379-386
8 p.
|
artikel
|
| 29 |
Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin
|
Knoth, Annett
|
|
2005
|
19 |
3 |
p. 635-640
6 p.
|
artikel
|
| 30 |
Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behavior
|
Michon, C.
|
|
2005
|
19 |
3 |
p. 541-547
7 p.
|
artikel
|
| 31 |
Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides
|
Makri, E.
|
|
2005
|
19 |
3 |
p. 583-594
12 p.
|
artikel
|
| 32 |
The effect of temperature and composition on the interfacial tension and rheology of separated phases in gelatin/pullulan mixtures
|
Ding, P.
|
|
2005
|
19 |
3 |
p. 567-574
8 p.
|
artikel
|
| 33 |
The supramolecular organisation of β-casein: effect on interfacial properties
|
Dauphas, S.
|
|
2005
|
19 |
3 |
p. 387-393
7 p.
|
artikel
|
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