| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A response to the Institute of Food Technology Annual Meeting in New Orleans 16–20 July, 2005
|
|
|
2006
|
20 |
4 |
p. 548-549
2 p.
|
artikel
|
| 2 |
Bibliography
|
|
|
2006
|
20 |
4 |
p. 551-554
4 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2006
|
20 |
4 |
p. 555-
1 p.
|
artikel
|
| 4 |
Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper
|
Jongjareonrak, Akkasit
|
|
2006
|
20 |
4 |
p. 492-501
10 p.
|
artikel
|
| 5 |
Discussion session on food emulsions and foams
|
Kokini, Jozef
|
|
2006
|
20 |
4 |
p. 438-445
8 p.
|
artikel
|
| 6 |
Discussion session on food gels
|
Dejmek, Petr
|
|
2006
|
20 |
4 |
p. 446-447
2 p.
|
artikel
|
| 7 |
Discussion session on solid food materials
|
Lillford, Peter J.
|
|
2006
|
20 |
4 |
p. 432-437
6 p.
|
artikel
|
| 8 |
Effect of surfactants on water sorption and barrier properties of hydroxypropyl methylcellulose films
|
Villalobos, Ricardo
|
|
2006
|
20 |
4 |
p. 502-509
8 p.
|
artikel
|
| 9 |
Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domain
|
Otero, L.
|
|
2006
|
20 |
4 |
p. 449-460
12 p.
|
artikel
|
| 10 |
Food emulsions—their structures and structure-forming properties
|
Dalgleish, Douglas G.
|
|
2006
|
20 |
4 |
p. 415-422
8 p.
|
artikel
|
| 11 |
General conclusions
|
|
|
2006
|
20 |
4 |
p. 448-
1 p.
|
artikel
|
| 12 |
High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model
|
Fernández, P.P.
|
|
2006
|
20 |
4 |
p. 510-522
13 p.
|
artikel
|
| 13 |
Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin–anionic surfactant interactions
|
Wangsakan, Apiradee
|
|
2006
|
20 |
4 |
p. 461-467
7 p.
|
artikel
|
| 14 |
Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme
|
Eissa, Ahmed S.
|
|
2006
|
20 |
4 |
p. 543-547
5 p.
|
artikel
|
| 15 |
On fundamental issues in texture evaluation and texturization—A view
|
Peleg, Micha
|
|
2006
|
20 |
4 |
p. 405-414
10 p.
|
artikel
|
| 16 |
Oral administration of insulin included in fine W/O/W emulsions to rats
|
Shima, Motohiro
|
|
2006
|
20 |
4 |
p. 523-531
9 p.
|
artikel
|
| 17 |
Relationships between physicochemical, morphological, thermal, rheological properties of rice starches
|
Singh, Narpinder
|
|
2006
|
20 |
4 |
p. 532-542
11 p.
|
artikel
|
| 18 |
Soft lubrication of model hydrocolloids
|
de Vicente, J.
|
|
2006
|
20 |
4 |
p. 483-491
9 p.
|
artikel
|
| 19 |
Surface topography of heat-set whey protein gels by confocal laser scanning microscopy
|
Chen, Jianshe
|
|
2006
|
20 |
4 |
p. 468-474
7 p.
|
artikel
|
| 20 |
The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties
|
Tunçtürk, Yusuf
|
|
2006
|
20 |
4 |
p. 475-482
8 p.
|
artikel
|
| 21 |
The gap between food gel structure, texture and perception
|
Renard, Denis
|
|
2006
|
20 |
4 |
p. 423-431
9 p.
|
artikel
|
| 22 |
The 13th Gums and Stabilisers for the Food Industry Conference, 20–24 June 2005
|
Sworn, Graham
|
|
2006
|
20 |
4 |
p. 550-
1 p.
|
artikel
|
| 23 |
WCFS Food Summit 2002, January 11–13, 2002: Report of the discussion sessions
|
Hamer, R.J.
|
|
2006
|
20 |
4 |
p. 403-404
2 p.
|
artikel
|
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