| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsii
|
Viñarta, S.C.
|
|
2006
|
20 |
5 |
p. 619-629
11 p.
|
artikel
|
| 2 |
Bibliography
|
|
|
2006
|
20 |
5 |
p. 758-765
8 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2006
|
20 |
5 |
p. 766-
1 p.
|
artikel
|
| 4 |
Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study
|
Harnsilawat, Thepkunya
|
|
2006
|
20 |
5 |
p. 577-585
9 p.
|
artikel
|
| 5 |
Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels
|
Kontogiorgos, Vassilis
|
|
2006
|
20 |
5 |
p. 749-756
8 p.
|
artikel
|
| 6 |
Effect of thickening agent in the in vitro mouth, stomach and intestine release of tyrosol from enriched custards
|
Sanz, T.
|
|
2006
|
20 |
5 |
p. 703-711
9 p.
|
artikel
|
| 7 |
Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
|
Badii, Farah
|
|
2006
|
20 |
5 |
p. 630-640
11 p.
|
artikel
|
| 8 |
Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties
|
Li, J.
|
|
2006
|
20 |
5 |
p. 678-686
9 p.
|
artikel
|
| 9 |
Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions
|
Surh, Jeonghee
|
|
2006
|
20 |
5 |
p. 607-618
12 p.
|
artikel
|
| 10 |
Influence of purified konjac glucomannan on the gelatinisation and retrogradation properties of maize and potato starches
|
Khanna, S.
|
|
2006
|
20 |
5 |
p. 567-576
10 p.
|
artikel
|
| 11 |
Influence of tautomerism of mono- and disaccharides on their glass transition temperatures
|
Matveev, Yu. I.
|
|
2006
|
20 |
5 |
p. 663-668
6 p.
|
artikel
|
| 12 |
Interchain association of locust bean gum in sucrose solutions: An interpretation based on thixotropic behavior
|
Mao, Ching-Feng
|
|
2006
|
20 |
5 |
p. 730-739
10 p.
|
artikel
|
| 13 |
Interfacial properties and structural conformation of thermosonicated bovine serum albumin
|
Güzey, Demet
|
|
2006
|
20 |
5 |
p. 669-677
9 p.
|
artikel
|
| 14 |
Measuring shapes for application in complex food structures
|
Lorén, Niklas
|
|
2006
|
20 |
5 |
p. 712-722
11 p.
|
artikel
|
| 15 |
Microstructure and sensory properties of high pressure processed dressings stabilized by different whey proteins
|
Christiansen, K.F.
|
|
2006
|
20 |
5 |
p. 650-662
13 p.
|
artikel
|
| 16 |
Morphology and functional properties of corn, potato and tapioca starches
|
Mishra, Sangeetha
|
|
2006
|
20 |
5 |
p. 557-566
10 p.
|
artikel
|
| 17 |
[No title]
|
Phillips, Glyn O.
|
|
2006
|
20 |
5 |
p. 757-
1 p.
|
artikel
|
| 18 |
Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum
|
Chaisawang, Montri
|
|
2006
|
20 |
5 |
p. 641-649
9 p.
|
artikel
|
| 19 |
Poly(l-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio
|
Poncet-Legrand, C.
|
|
2006
|
20 |
5 |
p. 687-697
11 p.
|
artikel
|
| 20 |
Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions
|
Kim, Hyun-Jung
|
|
2006
|
20 |
5 |
p. 586-595
10 p.
|
artikel
|
| 21 |
Properties and stability of oil-in-water emulsions stabilized by fish gelatin
|
Surh, Jeonghee
|
|
2006
|
20 |
5 |
p. 596-606
11 p.
|
artikel
|
| 22 |
Rheological behavior of Aeromonas gum in aqueous solutions
|
Xu, Xiaojuan
|
|
2006
|
20 |
5 |
p. 723-729
7 p.
|
artikel
|
| 23 |
Rheological behaviour of whey protein concentrate and λ-carrageenan aqueous mixtures
|
Lizarraga, M.S.
|
|
2006
|
20 |
5 |
p. 740-748
9 p.
|
artikel
|
| 24 |
The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins
|
Zorba, Ömer
|
|
2006
|
20 |
5 |
p. 698-702
5 p.
|
artikel
|
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