| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Arabinoxylan/protein gels: Structural, rheological and controlled release properties
|
Carvajal-Millan, Elizabeth
|
|
2006
|
20 |
1 |
p. 53-61
9 p.
|
artikel
|
| 2 |
Bibliography
|
|
|
2006
|
20 |
1 |
p. 138-141
4 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2006
|
20 |
1 |
p. 142-143
2 p.
|
artikel
|
| 4 |
Characterization of β-lactoglobulin–chitosan interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study
|
Guzey, Demet
|
|
2006
|
20 |
1 |
p. 124-131
8 p.
|
artikel
|
| 5 |
Dextran—low-molecular saccharide sweetener interactions in aqueous solutions
|
Mazurkiewicz, Józef
|
|
2006
|
20 |
1 |
p. 21-23
3 p.
|
artikel
|
| 6 |
Effect of plasticizer on dynamic site heterogeneity in cold-cast gelatin films
|
Lukasik, Kristine V.
|
|
2006
|
20 |
1 |
p. 88-95
8 p.
|
artikel
|
| 7 |
Effect of thickeners on the coalescence of protein-stabilized air bubbles undergoing a pressure drop
|
Murray, Brent S.
|
|
2006
|
20 |
1 |
p. 114-123
10 p.
|
artikel
|
| 8 |
Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
|
de Wijk, R.A.
|
|
2006
|
20 |
1 |
p. 24-34
11 p.
|
artikel
|
| 9 |
Flow characteristics and gelatinization kinetics of rice starch under strong alkali conditions
|
Yamamoto, H.
|
|
2006
|
20 |
1 |
p. 9-20
12 p.
|
artikel
|
| 10 |
β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise
|
Worrasinchai, Supachai
|
|
2006
|
20 |
1 |
p. 68-78
11 p.
|
artikel
|
| 11 |
Interactive plasticizing–antiplasticizing effects of water and glycerol on the tensile properties of tapioca starch films
|
Chang, Y.P.
|
|
2006
|
20 |
1 |
p. 1-8
8 p.
|
artikel
|
| 12 |
Molecular mobility in water and glycerol plasticized cold- and hot-cast gelatin films
|
Lukasik, Kristine V.
|
|
2006
|
20 |
1 |
p. 96-105
10 p.
|
artikel
|
| 13 |
[No title]
|
Dickinson, Eric
|
|
2006
|
20 |
1 |
p. 137-
1 p.
|
artikel
|
| 14 |
Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin
|
Castellani, Oscar
|
|
2006
|
20 |
1 |
p. 35-43
9 p.
|
artikel
|
| 15 |
Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions
|
Nunes, M.C.
|
|
2006
|
20 |
1 |
p. 106-113
8 p.
|
artikel
|
| 16 |
Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases
|
Batista, Ana Paula
|
|
2006
|
20 |
1 |
p. 44-52
9 p.
|
artikel
|
| 17 |
The effect of mixing conditions on the material properties of an agar gel—microstructural and macrostructural considerations
|
Ross, K.A.
|
|
2006
|
20 |
1 |
p. 79-87
9 p.
|
artikel
|
| 18 |
The morphology of the gellan network in a high-sugar environment
|
Kasapis, Stefan
|
|
2006
|
20 |
1 |
p. 132-136
5 p.
|
artikel
|
| 19 |
Viscometric behavior of high-methoxy and low-methoxy pectin solutions
|
Yoo, Sang-Ho
|
|
2006
|
20 |
1 |
p. 62-67
6 p.
|
artikel
|
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