| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Announcements
|
|
|
1991
|
5 |
4 |
p. 407-408
2 p.
|
artikel
|
| 2 |
Effect of salts on the thermal properties of pectin solution on freezing and thawing
|
Sawayama, S.
|
|
1991
|
5 |
4 |
p. 393-405
13 p.
|
artikel
|
| 3 |
Fractionation and viscometric characterization of a (1→3), (1→4)-β-d-glucan from oat, and universal calibration of a high-performance size-exclusion chromatographic system by the use of fractionated β-glucans, alginates and pullulans
|
Vårum, Kjell M.
|
|
1991
|
5 |
4 |
p. 363-374
12 p.
|
artikel
|
| 4 |
Influence of pectin on the stability of casein solutions studied in dependence of varying pH and salt concentration
|
Ambjerg Pedersen, H.C.
|
|
1991
|
5 |
4 |
p. 323-328
6 p.
|
artikel
|
| 5 |
Interaction of thaumatin with carrageenans. IV. Method for prevention of reduction of sweetness intensity of thaumatin in interaction with carrageenan at pH 4
|
Ohashi, Shiro
|
|
1991
|
5 |
4 |
p. 375-391
17 p.
|
artikel
|
| 6 |
Investigation of viscosity and gelation properties of different mammalian and fish gelatins
|
Leuenberger, Bruno H.
|
|
1991
|
5 |
4 |
p. 353-361
9 p.
|
artikel
|
| 7 |
Large deformation properties of β-lactoglobulin gel structures
|
Stading, Mats
|
|
1991
|
5 |
4 |
p. 339-352
14 p.
|
artikel
|
| 8 |
Surface and interfacial activities and emulsion characteristics of some food hydrocolloids
|
Gaonkar, Anilkumar G.
|
|
1991
|
5 |
4 |
p. 329-337
9 p.
|
artikel
|
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