| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography
|
|
|
2006
|
20 |
2-3 |
p. 394-399
6 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2006
|
20 |
2-3 |
p. 400-401
2 p.
|
artikel
|
| 3 |
Characterisation of a high acyl gellan polysaccharide using light scattering and rheological techniques
|
Goh, Kelvin K.T.
|
|
2006
|
20 |
2-3 |
p. 176-183
8 p.
|
artikel
|
| 4 |
Controlling the molecular structure of food hydrocolloids
|
Al-Assaf, Saphwan
|
|
2006
|
20 |
2-3 |
p. 369-377
9 p.
|
artikel
|
| 5 |
Definition and applications of the network glass transition temperature
|
Kasapis, Stefan
|
|
2006
|
20 |
2-3 |
p. 218-228
11 p.
|
artikel
|
| 6 |
Diffusing wave spectroscopy of gelling food systems: The importance of the photon transport mean free path (l*) parameter
|
Alexander, Marcela
|
|
2006
|
20 |
2-3 |
p. 325-331
7 p.
|
artikel
|
| 7 |
Dynamic adsorption of beta-casein at the gas–liquid interface
|
Phan, C.M.
|
|
2006
|
20 |
2-3 |
p. 299-304
6 p.
|
artikel
|
| 8 |
Effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solutions
|
Ogawa, Etsuyo
|
|
2006
|
20 |
2-3 |
p. 378-385
8 p.
|
artikel
|
| 9 |
Effects of storage temperature on the solubility of milk protein concentrate (MPC85)
|
Anema, S.G.
|
|
2006
|
20 |
2-3 |
p. 386-393
8 p.
|
artikel
|
| 10 |
Effects of type and concentration of polyols on the molecular structure of corn starch kneaded with pullulanase in a Farinograph
|
Lin, Jheng-Hua
|
|
2006
|
20 |
2-3 |
p. 340-347
8 p.
|
artikel
|
| 11 |
Elimination of aggregates of (1→3) (1→4)-β-D-glucan in dilute solutions for light scattering and size exclusion chromatography study
|
Li, W.
|
|
2006
|
20 |
2-3 |
p. 361-368
8 p.
|
artikel
|
| 12 |
Factors determining the physical properties of protein foams
|
Foegeding, E. Allen
|
|
2006
|
20 |
2-3 |
p. 284-292
9 p.
|
artikel
|
| 13 |
Fluid gels, mixed fluid gels and satiety
|
Norton, I.T.
|
|
2006
|
20 |
2-3 |
p. 229-239
11 p.
|
artikel
|
| 14 |
Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: influence of polysaccharides
|
Ye, A.
|
|
2006
|
20 |
2-3 |
p. 269-276
8 p.
|
artikel
|
| 15 |
Influence of fat on the perceived texture of set acid milk gels: a sensory perspective
|
Pereira, Rogerio
|
|
2006
|
20 |
2-3 |
p. 305-313
9 p.
|
artikel
|
| 16 |
In situ study of flocculation of whey protein-stabilized emulsions caused by addition of high methoxyl pectin
|
Gancz, Keren
|
|
2006
|
20 |
2-3 |
p. 293-298
6 p.
|
artikel
|
| 17 |
Mechanism for formation of ovalbumin–fatty acid salt mixed gels
|
Yuno-Ohta, Naoko
|
|
2006
|
20 |
2-3 |
p. 357-360
4 p.
|
artikel
|
| 18 |
Micro-rheological investigation of dextran solutions using diffusing wave spectroscopy
|
Pinder, D.N.
|
|
2006
|
20 |
2-3 |
p. 240-244
5 p.
|
artikel
|
| 19 |
Molecular mass distribution and degradation rate of xylan sonicated in acid and alkaline media
|
Chang, Yung-Ho
|
|
2006
|
20 |
2-3 |
p. 348-356
9 p.
|
artikel
|
| 20 |
Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids
|
Amatayakul, T.
|
|
2006
|
20 |
2-3 |
p. 314-324
11 p.
|
artikel
|
| 21 |
Physicochemical properties of waxy and normal corn starches treated in different anhydrous alcohols with hydrochloric acid
|
Chang, Yung-Ho
|
|
2006
|
20 |
2-3 |
p. 332-339
8 p.
|
artikel
|
| 22 |
Rheological studies on mixtures of agar (Gracilaria changii) and κ-carrageenan
|
Norziah, M.H.
|
|
2006
|
20 |
2-3 |
p. 204-217
14 p.
|
artikel
|
| 23 |
Similarities and differences between alginic acid gels and ionically crosslinked alginate gels
|
Draget, Kurt Ingar
|
|
2006
|
20 |
2-3 |
p. 170-175
6 p.
|
artikel
|
| 24 |
Solubilisation of soybean oil in microemulsions using various surfactants
|
Flanagan, John
|
|
2006
|
20 |
2-3 |
p. 253-260
8 p.
|
artikel
|
| 25 |
Soy soluble polysaccharide stabilization at oil–water interfaces
|
Nakamura, Akihiro
|
|
2006
|
20 |
2-3 |
p. 277-283
7 p.
|
artikel
|
| 26 |
Structure and rheological properties of acid-induced egg white protein gels
|
Weijers, Mireille
|
|
2006
|
20 |
2-3 |
p. 146-159
14 p.
|
artikel
|
| 27 |
Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions
|
Su, Jiahong
|
|
2006
|
20 |
2-3 |
p. 261-268
8 p.
|
artikel
|
| 28 |
Temperature cycling stability of pre-heated acidified whey protein-stabilised o/w emulsion gels in relation to the internal surface area of the emulsion
|
Kiokias, Sotirios
|
|
2006
|
20 |
2-3 |
p. 245-252
8 p.
|
artikel
|
| 29 |
Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture
|
Barrangou, Lisa M.
|
|
2006
|
20 |
2-3 |
p. 196-203
8 p.
|
artikel
|
| 30 |
Textural properties of agarose gels. I. Rheological and fracture properties
|
Barrangou, Lisa M.
|
|
2006
|
20 |
2-3 |
p. 184-195
12 p.
|
artikel
|
| 31 |
Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity
|
Fuchigami, Michiko
|
|
2006
|
20 |
2-3 |
p. 160-169
10 p.
|
artikel
|
| 32 |
The 7th International Hydrocolloids Conference August 29–September 1, 2004
|
Dunstan, D.E.
|
|
2006
|
20 |
2-3 |
p. 145-
1 p.
|
artikel
|
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