| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography
|
|
|
2005
|
19 |
5 |
p. 933-938
6 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2005
|
19 |
5 |
p. 939-940
2 p.
|
artikel
|
| 3 |
Corrigendum to “Rheological characteristics of commercial canola protein isolate–κ–carrageenan systems” [Food Hydrocolloids 18 (3) 419–427]☆
|
Uruakpa, F.O.
|
|
2005
|
19 |
5 |
p. 929-
1 p.
|
artikel
|
| 4 |
Dynamic rheological study of Sterculia striata and karaya polysaccharides in aqueous solution
|
de Brito, Ana Cristina F.
|
|
2005
|
19 |
5 |
p. 861-867
7 p.
|
artikel
|
| 5 |
Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches
|
Kaur, Lovedeep
|
|
2005
|
19 |
5 |
p. 839-849
11 p.
|
artikel
|
| 6 |
Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction
|
Jiménez-Castaño, Laura
|
|
2005
|
19 |
5 |
p. 831-837
7 p.
|
artikel
|
| 7 |
Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes
|
Hirashima, Madoka
|
|
2005
|
19 |
5 |
p. 909-914
6 p.
|
artikel
|
| 8 |
Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films
|
Vanin, F.M.
|
|
2005
|
19 |
5 |
p. 899-907
9 p.
|
artikel
|
| 9 |
Emulsion flocculation induced by saliva and mucin
|
Vingerhoeds, Monique H.
|
|
2005
|
19 |
5 |
p. 915-922
8 p.
|
artikel
|
| 10 |
Erratum to “A comparative study on functional properties of beet and citrus pectins in food systems” [Food Hydrocolloids 19 (4) 731–738]☆
|
Mesbahi, Gholamreza
|
|
2005
|
19 |
5 |
p. 931-
1 p.
|
artikel
|
| 11 |
Extraction and physicochemical characterization of Krueo Ma Noy pectin
|
Singthong, Jittra
|
|
2005
|
19 |
5 |
p. 793-801
9 p.
|
artikel
|
| 12 |
Extraction of gelatin from fish skins by high pressure treatment
|
Gómez-Guillén, M.C.
|
|
2005
|
19 |
5 |
p. 923-928
6 p.
|
artikel
|
| 13 |
Influence of ingredients on the thermo-rheological behaviour of batters containing methylcellulose
|
Sanz, T.
|
|
2005
|
19 |
5 |
p. 869-877
9 p.
|
artikel
|
| 14 |
Isothermal titration calorimetry study of the interactions between chitosan and a bile salt (sodium taurocholate)
|
Thongngam, Masubon
|
|
2005
|
19 |
5 |
p. 813-819
7 p.
|
artikel
|
| 15 |
Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosan
|
Baxter, Shari
|
|
2005
|
19 |
5 |
p. 821-830
10 p.
|
artikel
|
| 16 |
Rheological characterization of amaranth protein gels
|
Avanza, M.V.
|
|
2005
|
19 |
5 |
p. 889-898
10 p.
|
artikel
|
| 17 |
Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk
|
Anema, Skelte G.
|
|
2005
|
19 |
5 |
p. 879-887
9 p.
|
artikel
|
| 18 |
The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels
|
Resch, J.J.
|
|
2005
|
19 |
5 |
p. 851-860
10 p.
|
artikel
|
| 19 |
The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multi-angle laser light scattering detection
|
Beaulieu, Martin
|
|
2005
|
19 |
5 |
p. 803-812
10 p.
|
artikel
|
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