| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A diffusing wave spectroscopy study of the kinetics of Ostwald ripening in protein-stabilised oil/water emulsions
|
Hemar, Yacine
|
|
1999
|
12 |
3-6 |
p. 239-246
8 p.
|
artikel
|
| 2 |
A fluorescence method for quantitative measurements of specific protein at powder surfaces
|
Landström, Karin
|
|
1999
|
12 |
3-6 |
p. 429-440
12 p.
|
artikel
|
| 3 |
A multi point conductivity measurement system for characterisation of protein foams
|
Phianmongkhol, A
|
|
1999
|
12 |
3-6 |
p. 247-259
13 p.
|
artikel
|
| 4 |
A simple and rapid method for the determination of particle size in emulsions from ultrasound data
|
Wang, Yongtao
|
|
1999
|
12 |
3-6 |
p. 417-427
11 p.
|
artikel
|
| 5 |
Behaviour of milk protein/polysaccharide systems in high sucrose
|
Schorsch, C
|
|
1999
|
12 |
3-6 |
p. 317-329
13 p.
|
artikel
|
| 6 |
Consistency of surface mechanical properties of spread protein layers at the liquid–air interface at different spreading conditions
|
Krägel, Jürgen
|
|
1999
|
12 |
3-6 |
p. 391-397
7 p.
|
artikel
|
| 7 |
Development of a new Langmuir-type pendant-drop film balance
|
Wege, H.A
|
|
1999
|
12 |
3-6 |
p. 339-349
11 p.
|
artikel
|
| 8 |
Editorial
|
|
|
1999
|
12 |
3-6 |
p. 105-
1 p.
|
artikel
|
| 9 |
Effect of film ageing on the surface properties of lactoglobulin and lactoglobulin+sucrose stearate monolayers
|
Garofalakis, G
|
|
1999
|
12 |
3-6 |
p. 231-237
7 p.
|
artikel
|
| 10 |
Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk
|
Anton, Marc
|
|
1999
|
12 |
3-6 |
p. 351-358
8 p.
|
artikel
|
| 11 |
Effect of small molecule surfactants on molecular parameters and thermodynamic properties of legumin in a bulk and at the air–water interface depending on a protein structure in an aqueous medium
|
Belyakova, Larisa E
|
|
1999
|
12 |
3-6 |
p. 271-285
15 p.
|
artikel
|
| 12 |
Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels
|
Chen, Jianshe
|
|
1999
|
12 |
3-6 |
p. 373-381
9 p.
|
artikel
|
| 13 |
Electrophoretic studies for determining soy proteins–xanthan gum interactions in foams
|
Carp, D.J
|
|
1999
|
12 |
3-6 |
p. 309-316
8 p.
|
artikel
|
| 14 |
Emulsification using micro porous glass (MPG): surface behaviour of milk proteins
|
Scherze, Inta
|
|
1999
|
12 |
3-6 |
p. 213-221
9 p.
|
artikel
|
| 15 |
Evaluation of the interactions between lipids and γ-globulin protein at the air–liquid interface
|
Sánchez-González, J
|
|
1999
|
12 |
3-6 |
p. 123-138
16 p.
|
artikel
|
| 16 |
Foam formation and stabilisation by pre-denatured ovalbumin
|
Relkin, P
|
|
1999
|
12 |
3-6 |
p. 409-416
8 p.
|
artikel
|
| 17 |
Index
|
|
|
1999
|
12 |
3-6 |
p. 441-
1 p.
|
artikel
|
| 18 |
Index
|
|
|
1999
|
12 |
3-6 |
p. 443-444
2 p.
|
artikel
|
| 19 |
Influence of ionic calcium on stability of sodium caseinate emulsions
|
Dickinson, Eric
|
|
1999
|
12 |
3-6 |
p. 203-212
10 p.
|
artikel
|
| 20 |
Influence of maltodextrins with different dextrose equivalent on the thermodynamic properties of legumin in a bulk and at the air–water interface
|
G. Semenova, Maria
|
|
1999
|
12 |
3-6 |
p. 287-297
11 p.
|
artikel
|
| 21 |
Influence of reduced-cholesterol yolk on the viscoelastic behaviour of concentrated O/W emulsions
|
Paraskevopoulou, A.
|
|
1999
|
12 |
3-6 |
p. 107-111
5 p.
|
artikel
|
| 22 |
Influence of whey protein denaturation on κ-carrageenan gelation
|
Tziboula, A
|
|
1999
|
12 |
3-6 |
p. 299-308
10 p.
|
artikel
|
| 23 |
Interfacial characteristics of β-casein spread films at the air–water interface
|
Niño, Ma Rosario Rodrı́guez
|
|
1999
|
12 |
3-6 |
p. 161-173
13 p.
|
artikel
|
| 24 |
Methylcellulose-induced stability changes in protein-based emulsions
|
Sarker, Dipak K
|
|
1999
|
12 |
3-6 |
p. 147-160
14 p.
|
artikel
|
| 25 |
Ostwald ripening of protein-stabilized emulsions: effect of transglutaminase crosslinking
|
Dickinson, Eric
|
|
1999
|
12 |
3-6 |
p. 139-146
8 p.
|
artikel
|
| 26 |
Physical properties of diglycerol esters in relation to rheology and stability of protein-stabilised emulsions
|
Holstborg, J
|
|
1999
|
12 |
3-6 |
p. 383-390
8 p.
|
artikel
|
| 27 |
Properties of mixed protein/surfactant adsorption layers
|
Krägel, J
|
|
1999
|
12 |
3-6 |
p. 399-407
9 p.
|
artikel
|
| 28 |
Relaxation phenomena in monoglyceride films at the air–water interface
|
Sánchez, Cecilio Carrera
|
|
1999
|
12 |
3-6 |
p. 175-192
18 p.
|
artikel
|
| 29 |
Rheological properties of mixed gels made of microparticulated whey proteins and β-lactoglobulin
|
Renard, D
|
|
1999
|
12 |
3-6 |
p. 113-121
9 p.
|
artikel
|
| 30 |
The effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air–water interface
|
Antipova, Anna S
|
|
1999
|
12 |
3-6 |
p. 261-270
10 p.
|
artikel
|
| 31 |
The emulsifying properties of β-lactoglobulin genetic variants A, B and C
|
R. Euston, Stephen
|
|
1999
|
12 |
3-6 |
p. 193-202
10 p.
|
artikel
|
| 32 |
The rheology of lupin seed (Lupinus albus ssp. graecus) protein isolate films at the corn oil–water interface
|
Vasilakis, K
|
|
1999
|
12 |
3-6 |
p. 331-337
7 p.
|
artikel
|
| 33 |
Ultrasonic characterisation of colloidal dispersions: detection of flocculation and adsorbed layers
|
Hibberd, David J
|
|
1999
|
12 |
3-6 |
p. 359-371
13 p.
|
artikel
|
| 34 |
Using freezing and drying techniques of emulsions for the microencapsulation of fish oil to improve oxidation stability
|
Heinzelmann, Katrin
|
|
1999
|
12 |
3-6 |
p. 223-229
7 p.
|
artikel
|
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