| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid beverage floc: protein–saponin interactions and an unstable emulsion model
|
Morton, Patrick A.J
|
|
2001
|
21 |
1-3 |
p. 101-106
6 p.
|
artikel
|
| 2 |
Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy
|
Vasbinder, Astrid J
|
|
2001
|
21 |
1-3 |
p. 245-250
6 p.
|
artikel
|
| 3 |
Behaviour of a protein isolate from rapeseed (Brassica napus) and its main protein components — globulin and albumin — at air/solution and solid interfaces, and in emulsions
|
Krause, J.-P
|
|
2001
|
21 |
1-3 |
p. 29-36
8 p.
|
artikel
|
| 4 |
Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins
|
Tirok, Susanne
|
|
2001
|
21 |
1-3 |
p. 149-162
14 p.
|
artikel
|
| 5 |
Calender
|
|
|
2001
|
21 |
1-3 |
p. 251-
1 p.
|
artikel
|
| 6 |
Dilatational rheology and foaming properties of sucrose monoesters in the presence of β-lactoglobulin
|
Garofalakis, G
|
|
2001
|
21 |
1-3 |
p. 3-17
15 p.
|
artikel
|
| 7 |
Dynamic surface tension and surface rheology of biological liquids
|
Trukhin, D.V
|
|
2001
|
21 |
1-3 |
p. 231-238
8 p.
|
artikel
|
| 8 |
Effect of limited hydrolysis on the interfacial rheology and foaming properties of β-lactoglobulin A
|
Ipsen, Richard
|
|
2001
|
21 |
1-3 |
p. 173-178
6 p.
|
artikel
|
| 9 |
Effects of denaturation on soy protein–xanthan interactions: comparison of a whipping–rheological and a bubbling method
|
Carp, D.J
|
|
2001
|
21 |
1-3 |
p. 163-171
9 p.
|
artikel
|
| 10 |
Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin
|
Scherze, Inta
|
|
2001
|
21 |
1-3 |
p. 107-117
11 p.
|
artikel
|
| 11 |
Emulsifying and foaming properties of amaranth seed protein isolates
|
Fidantsi, A.
|
|
2001
|
21 |
1-3 |
p. 119-124
6 p.
|
artikel
|
| 12 |
Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions
|
Anton, M.
|
|
2001
|
21 |
1-3 |
p. 137-147
11 p.
|
artikel
|
| 13 |
Foaming properties of potato proteins recovered by complexation with carboxymethylcellulose
|
Partsia, Z
|
|
2001
|
21 |
1-3 |
p. 69-74
6 p.
|
artikel
|
| 14 |
Food Colloids 2000 — Fundamentals of Formulation
|
Miller, Reinhard
|
|
2001
|
21 |
1-3 |
p. 1-
1 p.
|
artikel
|
| 15 |
Interactions, desorption and mixing thermodynamics in mixed monolayers of β-lactoglobulin and bovine serum albumin
|
Sánchez-González, J
|
|
2001
|
21 |
1-3 |
p. 19-27
9 p.
|
artikel
|
| 16 |
Interfacial behaviour and mechanical properties of spread lung surfactant protein/lipid layers
|
Wüstneck, N
|
|
2001
|
21 |
1-3 |
p. 191-205
15 p.
|
artikel
|
| 17 |
Modification of bovine β-lactoglobulin by glycation in a powdered state or in aqueous solution: adsorption at the air–water interface
|
Gauthier, Fabien
|
|
2001
|
21 |
1-3 |
p. 37-45
9 p.
|
artikel
|
| 18 |
On relationships between molecular structure, interaction and surface behavior in mixture: small-molecule surfactant+protein
|
Antipova, Anna S
|
|
2001
|
21 |
1-3 |
p. 217-230
14 p.
|
artikel
|
| 19 |
Physico-chemical characteristics of oil-in-water emulsions based on whey protein–phospholipid mixtures
|
Sünder, Angela
|
|
2001
|
21 |
1-3 |
p. 75-85
11 p.
|
artikel
|
| 20 |
Protein–lipid interactions at the oil–water interface
|
Rodrı́guez Patino, Juan M.
|
|
2001
|
21 |
1-3 |
p. 207-216
10 p.
|
artikel
|
| 21 |
Specific cation adsorption on protein-covered particles and its influence on colloidal stability
|
Molina-Bolı́var, J.A
|
|
2001
|
21 |
1-3 |
p. 125-135
11 p.
|
artikel
|
| 22 |
Surface activity at the planar interface in relation to the thermodynamics of intermolecular interactions in the ternary system: maltodextrin–small-molecule surfactant-legumin
|
Myasoedova, Maria S
|
|
2001
|
21 |
1-3 |
p. 179-189
11 p.
|
artikel
|
| 23 |
Surface composition of spray-dried milk protein-stabilised emulsions in relation to pre-heat treatment of proteins
|
Millqvist-Fureby, Anna
|
|
2001
|
21 |
1-3 |
p. 47-58
12 p.
|
artikel
|
| 24 |
The effect of temperature on food emulsifiers at fluid–fluid interfaces
|
Rodrı́guez Patino, Juan M
|
|
2001
|
21 |
1-3 |
p. 87-99
13 p.
|
artikel
|
| 25 |
The exchange rate between dissolved tripalmitin and tripalmitin crystals
|
Haghshenas, Negin
|
|
2001
|
21 |
1-3 |
p. 239-243
5 p.
|
artikel
|
| 26 |
The ζ-potential of the endogenous particles of a wine of Champagne in relation to the foaming behaviour
|
Senée, J.
|
|
2001
|
21 |
1-3 |
p. 59-67
9 p.
|
artikel
|
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