Digitale Bibliotheek
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                             28 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Attractive interactions between selected anionic exopolysaccharides and milk proteins Girard, Maude
2008
22 8 p. 1425-1434
10 p.
artikel
2 Bibliography 2008
22 8 p. 1642-1647
6 p.
artikel
3 Calendar 2008
22 8 p. 1648-
1 p.
artikel
4 Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering HadjSadok, Abdelkader
2008
22 8 p. 1460-1466
7 p.
artikel
5 Characterization of α-carrageenan solution behavior by field-flow fractionation and multiangle light scattering Bourgoin, Angelique
2008
22 8 p. 1607-1611
5 p.
artikel
6 Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot Casariego, A.
2008
22 8 p. 1452-1459
8 p.
artikel
7 Editorial Board 2008
22 8 p. IFC-
1 p.
artikel
8 Effect of the extent of pasting on the dynamic rheological properties of acidified skim milk gels containing normal rice starch Zuo, J.Y.
2008
22 8 p. 1567-1573
7 p.
artikel
9 Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins Yang, Hongshun
2008
22 8 p. 1541-1550
10 p.
artikel
10 Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic Funami, Takahiro
2008
22 8 p. 1528-1540
13 p.
artikel
11 Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat Stangierski, Jerzy
2008
22 8 p. 1629-1636
8 p.
artikel
12 Erratum to “Dynamic adsorption of beta-casein at the gas–liquid interface” [Food Hydrocolloids 20 (2006) 299–304] Phan, C.M.
2008
22 8 p. 1641-
1 p.
artikel
13 Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media Eromosele, C.O.
2008
22 8 p. 1622-1628
7 p.
artikel
14 Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain Piermaria, Judith A.
2008
22 8 p. 1520-1527
8 p.
artikel
15 Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate Luo, Yongkang
2008
22 8 p. 1513-1519
7 p.
artikel
16 Gel texture and chain structure of amylomaltase-modified starches compared to gelatin Hansen, Michael Riis
2008
22 8 p. 1551-1566
16 p.
artikel
17 Impact of cosolvents (polyols) on globular protein functionality: Ultrasonic velocity, density, surface tension and solubility study Chanasattru, Wanlop
2008
22 8 p. 1475-1484
10 p.
artikel
18 Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality Noronha, N.
2008
22 8 p. 1612-1621
10 p.
artikel
19 Investigation of molecular weight distribution of LBG galactomannan for flours prepared from individual seeds, mixtures, and commercial samples Pollard, Michael A.
2008
22 8 p. 1596-1606
11 p.
artikel
20 Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer Chen, Chien-Hsien
2008
22 8 p. 1584-1595
12 p.
artikel
21 Molecular flexibility of citrus pectins by combined sedimentation and viscosity analysis Morris, Gordon A.
2008
22 8 p. 1435-1442
8 p.
artikel
22 Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing Mandala, I.
2008
22 8 p. 1443-1451
9 p.
artikel
23 Quantification of a 3D structural evolution of food composites under large deformations using microrheology van den Berg, Ladislava
2008
22 8 p. 1574-1583
10 p.
artikel
24 Synthesis and partial characterization of octenylsuccinic starch from Phaseolus lunatus Segura-Campos, M.
2008
22 8 p. 1467-1474
8 p.
artikel
25 Thermomechanical properties of biodegradable films based on blends of gelatin and poly(vinyl alcohol) Mendieta-Taboada, Oscar
2008
22 8 p. 1485-1492
8 p.
artikel
26 Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya Tapia, M.S.
2008
22 8 p. 1493-1503
11 p.
artikel
27 Using fish gelatin and pectin to make a low-fat spread Cheng, L.H.
2008
22 8 p. 1637-1640
4 p.
artikel
28 Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties Spahn, G.
2008
22 8 p. 1504-1512
9 p.
artikel
                             28 gevonden resultaten
 
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