| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bibliography
|
|
|
2008
|
22 |
6 |
p. 1184-1189
6 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2008
|
22 |
6 |
p. 1190-
1 p.
|
artikel
|
| 3 |
Characteristics of imitation cheese containing native or modified rice starches
|
Mounsey, John S.
|
|
2008
|
22 |
6 |
p. 1160-1169
10 p.
|
artikel
|
| 4 |
Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin
|
Carvalho, R.A.
|
|
2008
|
22 |
6 |
p. 1117-1123
7 p.
|
artikel
|
| 5 |
Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures
|
Kontogiorgos, Vassilis
|
|
2008
|
22 |
6 |
p. 1135-1147
13 p.
|
artikel
|
| 6 |
Effect of carrageenan type on viscoelastic properties of processed cheese
|
Černíková, Michaela
|
|
2008
|
22 |
6 |
p. 1054-1061
8 p.
|
artikel
|
| 7 |
Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments
|
Grácia-Juliá, Alvar
|
|
2008
|
22 |
6 |
p. 1014-1032
19 p.
|
artikel
|
| 8 |
Influence of chemical composition of polysaccharides on aroma retention
|
Jouquand, Céline
|
|
2008
|
22 |
6 |
p. 1097-1104
8 p.
|
artikel
|
| 9 |
Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology
|
Rossetti, D.
|
|
2008
|
22 |
6 |
p. 1068-1078
11 p.
|
artikel
|
| 10 |
Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach
|
Alexander, Marcela
|
|
2008
|
22 |
6 |
p. 1124-1134
11 p.
|
artikel
|
| 11 |
Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium
|
Noda, Sakie
|
|
2008
|
22 |
6 |
p. 1148-1159
12 p.
|
artikel
|
| 12 |
Molecular weight determination of hydrolyzed collagens
|
Denis, Alain
|
|
2008
|
22 |
6 |
p. 989-994
6 p.
|
artikel
|
| 13 |
Multilevel structural nature and interactions of bovine serum albumin during heat-induced aggregation process
|
Su, Rongxin
|
|
2008
|
22 |
6 |
p. 995-1005
11 p.
|
artikel
|
| 14 |
Pasting and retrogradation properties of alkali-treated sago (Metroxylon sagu) starch
|
Karim, A.A.
|
|
2008
|
22 |
6 |
p. 1044-1053
10 p.
|
artikel
|
| 15 |
Performance of methyl cellulose in coating batters for fried products
|
Salvador, A.
|
|
2008
|
22 |
6 |
p. 1062-1067
6 p.
|
artikel
|
| 16 |
pH-induced rheological changes for semi-dilute solutions of wheat gliadins
|
Sun, Shaomin
|
|
2008
|
22 |
6 |
p. 1090-1096
7 p.
|
artikel
|
| 17 |
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment
|
Puppo, M.C.
|
|
2008
|
22 |
6 |
p. 1079-1089
11 p.
|
artikel
|
| 18 |
Rheological properties and phase transition of starch under shear stress
|
Xue, Tao
|
|
2008
|
22 |
6 |
p. 973-978
6 p.
|
artikel
|
| 19 |
Rheology and droplet size distribution of emulsions stabilized by crayfish flour
|
Romero, Alberto
|
|
2008
|
22 |
6 |
p. 1033-1043
11 p.
|
artikel
|
| 20 |
Structural, thermal and viscoelastic properties of potato starches
|
Singh, Narpinder
|
|
2008
|
22 |
6 |
p. 979-988
10 p.
|
artikel
|
| 21 |
Study of the influence of surfactants on the size distribution and mass ratio of wheat starch granules by sedimentation/steric field-flow fractionation
|
Farmakis, Lambros
|
|
2008
|
22 |
6 |
p. 961-972
12 p.
|
artikel
|
| 22 |
The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat
|
Dresselhuis, D.M.
|
|
2008
|
22 |
6 |
p. 1170-1183
14 p.
|
artikel
|
| 23 |
Thermo-molded wheat gluten plastics plasticized with glycerol: Effect of molding temperature
|
Sun, Shaomin
|
|
2008
|
22 |
6 |
p. 1006-1013
8 p.
|
artikel
|
| 24 |
The role of static and dynamic characteristics of diglycerol esters and β-lactoglobulin mixed films foaming. 1. Dynamic phenomena at the air–water interface
|
Álvarez Gómez, José M.
|
|
2008
|
22 |
6 |
p. 1105-1116
12 p.
|
artikel
|
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