| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2003
|
13 |
8 |
p. I-II
nvt p.
|
artikel
|
| 2 |
Casein–whey protein interactions in heated milk: the influence of pH
|
Vasbinder, Astrid J
|
|
2003
|
13 |
8 |
p. 669-677
9 p.
|
artikel
|
| 3 |
Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels
|
Bayarri, S
|
|
2003
|
13 |
8 |
p. 643-653
11 p.
|
artikel
|
| 4 |
Dynamics of precipitation of casein with carbon dioxide
|
Hofland, G.W.
|
|
2003
|
13 |
8 |
p. 685-697
13 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2003
|
13 |
8 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of texture and microstructure on flavour retention and release
|
de Roos, Kris B.
|
|
2003
|
13 |
8 |
p. 593-605
13 p.
|
artikel
|
| 7 |
Effects of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate
|
Kieran Keogh, M.
|
|
2003
|
13 |
8 |
p. 719-726
8 p.
|
artikel
|
| 8 |
Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
|
De Vuyst, L.
|
|
2003
|
13 |
8 |
p. 707-717
11 p.
|
artikel
|
| 9 |
3rd NIZO dairy conference on dynamics of texture, process and perception
|
Wouters, J.T.M.
|
|
2003
|
13 |
8 |
p. 583-
1 p.
|
artikel
|
| 10 |
Rheology of galactomannan–whey protein mixed systems
|
Tavares, Cláudia
|
|
2003
|
13 |
8 |
p. 699-706
8 p.
|
artikel
|
| 11 |
Sensory and instrumental textural characteristics of acid milk gels
|
Pereira, R.B
|
|
2003
|
13 |
8 |
p. 655-667
13 p.
|
artikel
|
| 12 |
Sensory and mechanical aspects of cheese texture
|
Allen Foegeding, E.
|
|
2003
|
13 |
8 |
p. 585-591
7 p.
|
artikel
|
| 13 |
Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products
|
Karoui, Romdhane
|
|
2003
|
13 |
8 |
p. 607-620
14 p.
|
artikel
|
| 14 |
Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type
|
Lethuaut, Laurent
|
|
2003
|
13 |
8 |
p. 631-641
11 p.
|
artikel
|
| 15 |
Thermoreversible gelation of caseinate-stabilized emulsions at around body temperature
|
Eliot, Caroline
|
|
2003
|
13 |
8 |
p. 679-684
6 p.
|
artikel
|
| 16 |
The role of processing and matrix design in development and control of microstructures in dairy food production—a survey
|
Kulozik, U.
|
|
2003
|
13 |
8 |
p. 621-630
10 p.
|
artikel
|
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