| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A novel application of neutron scattering on dairy products
|
Tromp, R. Hans
|
|
2007
|
21 |
2 |
p. 154-158
5 p.
|
artikel
|
| 2 |
Bibliography
|
|
|
2007
|
21 |
2 |
p. 313-316
4 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2007
|
21 |
2 |
p. 317-
1 p.
|
artikel
|
| 4 |
CERMAV announcement
|
|
|
2007
|
21 |
2 |
p. I-II
nvt p.
|
artikel
|
| 5 |
Chemical investigation of the structural basis of the emulsifying activity of gum arabic
|
Yadav, Madhav P.
|
|
2007
|
21 |
2 |
p. 297-308
12 p.
|
artikel
|
| 6 |
Comparison of alcohol precipitation and membrane filtration effects on sugar beet pulp pectin chemical features and surface properties
|
Yapo, Beda Marcel
|
|
2007
|
21 |
2 |
p. 245-255
11 p.
|
artikel
|
| 7 |
Extraction, purification and characterization of durian (Durio zibethinus) seed gum
|
Amin, Amiza Mat
|
|
2007
|
21 |
2 |
p. 273-279
7 p.
|
artikel
|
| 8 |
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes
|
Gómez, Manuel
|
|
2007
|
21 |
2 |
p. 167-173
7 p.
|
artikel
|
| 9 |
Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction
|
Wang, Jin-Shui
|
|
2007
|
21 |
2 |
p. 174-179
6 p.
|
artikel
|
| 10 |
Gelation properties of chickpea protein isolates
|
Zhang, Tao
|
|
2007
|
21 |
2 |
p. 280-286
7 p.
|
artikel
|
| 11 |
Improved gelling properties of whey protein isolate by addition of xanthan gum
|
Bertrand, Marie-Eve
|
|
2007
|
21 |
2 |
p. 159-166
8 p.
|
artikel
|
| 12 |
Influence of the dosing process on the rheological and microstructural properties of a bakery product
|
Baixauli, Raquel
|
|
2007
|
21 |
2 |
p. 230-236
7 p.
|
artikel
|
| 13 |
In vitro evaluation of genistein bioaccessibility from enriched custards
|
Sanz, T.
|
|
2007
|
21 |
2 |
p. 203-211
9 p.
|
artikel
|
| 14 |
Modifications of the charges at the N-terminus of bovine β-casein: Consequences on its structure and its micellisation
|
Gangnard, Stéphane
|
|
2007
|
21 |
2 |
p. 180-190
11 p.
|
artikel
|
| 15 |
Monitoring of water ordering in aqueous protein systems
|
Vorob’ev, Mikhail
|
|
2007
|
21 |
2 |
p. 309-312
4 p.
|
artikel
|
| 16 |
NMRI studies of the free drainage of egg white and meringue mixture froths
|
Stevenson, Paul
|
|
2007
|
21 |
2 |
p. 221-229
9 p.
|
artikel
|
| 17 |
Phospholipids and hydrolysates from a sunflower protein isolate adsorbed films at the air–water interface
|
Miñones Conde, José
|
|
2007
|
21 |
2 |
p. 212-220
9 p.
|
artikel
|
| 18 |
Protein interactions and filler effects in heat-set gels based on egg
|
Kalkani, A.
|
|
2007
|
21 |
2 |
p. 191-197
7 p.
|
artikel
|
| 19 |
Quantification of the degree of blockiness in pectins using 1H NMR spectroscopy and chemometrics
|
Winning, Hanne
|
|
2007
|
21 |
2 |
p. 256-266
11 p.
|
artikel
|
| 20 |
Rheological properties of cellulose hydrogels prepared from Cladophora cellulose powder
|
Mihranyan, Albert
|
|
2007
|
21 |
2 |
p. 267-272
6 p.
|
artikel
|
| 21 |
Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt
|
Raikos, Vassilios
|
|
2007
|
21 |
2 |
p. 237-244
8 p.
|
artikel
|
| 22 |
Structure of heat-induced plasma protein gels studied by fractal and lacunarity analysis
|
Dàvila, Eduard
|
|
2007
|
21 |
2 |
p. 147-153
7 p.
|
artikel
|
| 23 |
The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature
|
Razavi, Seyed M.A.
|
|
2007
|
21 |
2 |
p. 198-202
5 p.
|
artikel
|
| 24 |
Transfers of small analytes in a multiphasic stirred fruit yoghurt model
|
Nongonierma, Alice B.
|
|
2007
|
21 |
2 |
p. 287-296
10 p.
|
artikel
|
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