| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Author index to Volume 9
|
|
|
1995
|
9 |
4 |
p. 349-
1 p.
|
artikel
|
| 2 |
Effect of isolation procedures on the molecular composition and physical properties of Eucheuma cottonii carrageenan
|
Hoffmann, Rainer A.
|
|
1995
|
9 |
4 |
p. 281-289
9 p.
|
artikel
|
| 3 |
Effect of mesquite seed gum addition to kappa-carrageenan or xanthan gum mixed systems
|
Fernandes, Paulo B.
|
|
1995
|
9 |
4 |
p. 251-255
5 p.
|
artikel
|
| 4 |
Factors that determine the fracture properties and microstructure of globular protein gels
|
Foegeding, E. Allen
|
|
1995
|
9 |
4 |
p. 237-249
13 p.
|
artikel
|
| 5 |
Food regulations: an EC perspective
|
Russell, J.C.N.
|
|
1995
|
9 |
4 |
p. 257-264
8 p.
|
artikel
|
| 6 |
Gellan gum fluid gels
|
Sworn, G.
|
|
1995
|
9 |
4 |
p. 265-271
7 p.
|
artikel
|
| 7 |
Glass transitions and product stability—an overview
|
Schenz, Timothy W.
|
|
1995
|
9 |
4 |
p. 307-315
9 p.
|
artikel
|
| 8 |
How does xanthan stabilise salad dressing?
|
Parker, Alan
|
|
1995
|
9 |
4 |
p. 333-342
10 p.
|
artikel
|
| 9 |
International Conference on Food Hydrocolloids
|
Hansen, P.M.T.
|
|
1995
|
9 |
4 |
p. 223-
1 p.
|
artikel
|
| 10 |
Probe microscopies: feeling their way
|
Morris, V.J.
|
|
1995
|
9 |
4 |
p. 273-280
8 p.
|
artikel
|
| 11 |
Rates of structure development during gelation and softening of high-methoxyl pectin—sodium alginate—fructose mixtures
|
Rao, M.A.
|
|
1995
|
9 |
4 |
p. 229-235
7 p.
|
artikel
|
| 12 |
Some physico-chemical aspects of protein processing in foods. Multicomponent gels
|
Tolstoguzov, V.B.
|
|
1995
|
9 |
4 |
p. 317-332
16 p.
|
artikel
|
| 13 |
Subject index to Volume 9
|
|
|
1995
|
9 |
4 |
p. 351-
1 p.
|
artikel
|
| 14 |
The dielectric properties of whey protein as indicators of change in polymer mobility
|
Barringer, Sheryl A.
|
|
1995
|
9 |
4 |
p. 343-348
6 p.
|
artikel
|
| 15 |
The rheology of engineered polysaccharides
|
Dunstan, Dave E.
|
|
1995
|
9 |
4 |
p. 225-228
4 p.
|
artikel
|
| 16 |
Ultrastructure of low-fat ground beef patties with added whey protein concentrate
|
El-Magoli, Salwa B.
|
|
1995
|
9 |
4 |
p. 291-306
16 p.
|
artikel
|
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