| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Announcements
|
|
|
1990
|
4 |
3 |
p. 251-255
5 p.
|
artikel
|
| 2 |
Creaming and flocculation in emulsions containing polysaccharide
|
Cao, Yunhong
|
|
1990
|
4 |
3 |
p. 185-195
11 p.
|
artikel
|
| 3 |
Effect of ammonium salts on rheological and thermal properties of kappa-carrageenan gels
|
Watase, M.
|
|
1990
|
4 |
3 |
p. 227-237
11 p.
|
artikel
|
| 4 |
Effects of calcium anions on the rates of casein aggregation
|
Kim, B.Y.
|
|
1990
|
4 |
3 |
p. 239-244
6 p.
|
artikel
|
| 5 |
[No title]
|
Williams, P.A.
|
|
1990
|
4 |
3 |
p. 249-
1 p.
|
artikel
|
| 6 |
Procedure for the detection of aflatoxins in gum arabic samples
|
Smith, C.J.
|
|
1990
|
4 |
3 |
p. 221-225
5 p.
|
artikel
|
| 7 |
Quantitative definition of polysaccharide hydrophilicity
|
Walter, Reginald H.
|
|
1990
|
4 |
3 |
p. 197-203
7 p.
|
artikel
|
| 8 |
Stability of lecithin-stabilized emulsions in the presence of sucrose or hydroxyethylcellulose
|
Castelain, C.
|
|
1990
|
4 |
3 |
p. 205-214
10 p.
|
artikel
|
| 9 |
Studies on the effect of heat on alginates
|
Oates, C.G.
|
|
1990
|
4 |
3 |
p. 215-220
6 p.
|
artikel
|
| 10 |
The effect of pH, thiol reagent and time on properties of urea-induced whey protein gels
|
Xiong, Y.L.
|
|
1990
|
4 |
3 |
p. 245-248
4 p.
|
artikel
|
| 11 |
The effects of added proteins on the functionality of gum arabic in soft drink emulsion systems
|
Prakash, A.
|
|
1990
|
4 |
3 |
p. 177-184
8 p.
|
artikel
|
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