| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature
|
Farhoosh, Reza
|
|
2007
|
21 |
4 |
p. 660-666
7 p.
|
artikel
|
| 2 |
Autolysis study of bigeye snapper (Priacanthus macracanthus) skin and its effect on gelatin
|
Intarasirisawat, Rossawan
|
|
2007
|
21 |
4 |
p. 537-544
8 p.
|
artikel
|
| 3 |
Bibliography
|
|
|
2007
|
21 |
4 |
p. 667-670
4 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2007
|
21 |
4 |
p. 671-672
2 p.
|
artikel
|
| 5 |
Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast β-glucan as a fat replacer
|
Santipanichwong, Rujirat
|
|
2007
|
21 |
4 |
p. 565-574
10 p.
|
artikel
|
| 6 |
Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry
|
Fitzsimons, Sinead M.
|
|
2007
|
21 |
4 |
p. 638-644
7 p.
|
artikel
|
| 7 |
Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions
|
Sun, Changhui
|
|
2007
|
21 |
4 |
p. 555-564
10 p.
|
artikel
|
| 8 |
Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure
|
Fernández, P.P.
|
|
2007
|
21 |
4 |
p. 507-515
9 p.
|
artikel
|
| 9 |
Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy cornstarches
|
Chang, Yung-Ho
|
|
2007
|
21 |
4 |
p. 645-653
9 p.
|
artikel
|
| 10 |
Fiber-rich functional fish food from striped mullet (Mugil cephalus) using amidated low methoxyl pectin
|
Ramírez, J.A.
|
|
2007
|
21 |
4 |
p. 527-536
10 p.
|
artikel
|
| 11 |
Foaming behavior of mixed bovine serum albumin–protamine systems
|
Glaser, L.A.
|
|
2007
|
21 |
4 |
p. 495-506
12 p.
|
artikel
|
| 12 |
Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets
|
Gu, Yeun-Suk
|
|
2007
|
21 |
4 |
p. 516-526
11 p.
|
artikel
|
| 13 |
Hydration characteristics of guar gum samples and their fractions
|
Parvathy, Kattera S.
|
|
2007
|
21 |
4 |
p. 630-637
8 p.
|
artikel
|
| 14 |
Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations
|
Funami, Takahiro
|
|
2007
|
21 |
4 |
p. 617-629
13 p.
|
artikel
|
| 15 |
Mechanical properties of gelatin films cross-linked, respectively, by ferulic acid and tannin acid
|
Cao, Na
|
|
2007
|
21 |
4 |
p. 575-584
10 p.
|
artikel
|
| 16 |
Relation between pH-induced stickiness and gelation behaviour of sodium caseinate aggregates as determined by light scattering and rheology
|
Ruis, Hilde G.M.
|
|
2007
|
21 |
4 |
p. 545-554
10 p.
|
artikel
|
| 17 |
Surface properties of enzymatic hydrolysis products of octenylsuccinate starch derivatives
|
Prochaska, Krystyna
|
|
2007
|
21 |
4 |
p. 654-659
6 p.
|
artikel
|
| 18 |
The role of electrostatics in saliva-induced emulsion flocculation
|
Silletti, Erika
|
|
2007
|
21 |
4 |
p. 596-606
11 p.
|
artikel
|
| 19 |
Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic
|
Akhtar, Mahmood
|
|
2007
|
21 |
4 |
p. 607-616
10 p.
|
artikel
|
| 20 |
Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation
|
Bönisch, Martin P.
|
|
2007
|
21 |
4 |
p. 585-595
11 p.
|
artikel
|
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