| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Ca2+ -induced gelation of whey protein isolate: effects of pre-heating
|
Hongsprabhas, Parichat
|
|
1996
|
29 |
2 |
p. 135-139
5 p.
|
article
|
| 2 |
Characterization of starches from wild and long grain brown rice
|
Hoover, R.
|
|
1996
|
29 |
2 |
p. 99-107
9 p.
|
article
|
| 3 |
Conference calendar
|
|
|
1996
|
29 |
2 |
p. 215-218
4 p.
|
article
|
| 4 |
Effect of certain additives on sorbate stability
|
Campos, Carmen A.
|
|
1996
|
29 |
2 |
p. 147-154
8 p.
|
article
|
| 5 |
Effect of composition on the rheological properties of tomato thin pulp
|
Sharma, S.K.
|
|
1996
|
29 |
2 |
p. 175-179
5 p.
|
article
|
| 6 |
Effect of pH during the dry heating on the gelling properties of egg white proteins
|
Mine, Yoshinori
|
|
1996
|
29 |
2 |
p. 155-161
7 p.
|
article
|
| 7 |
Effect of the centrifugal force on osmotic dehydration of potatoes and apples
|
Azuara, Ebner
|
|
1996
|
29 |
2 |
p. 195-199
5 p.
|
article
|
| 8 |
Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes
|
Sebedio, J.L.
|
|
1996
|
29 |
2 |
p. 109-116
8 p.
|
article
|
| 9 |
Importance of autolysis and microbiological activity on quality of cold-smoked salmon
|
Hansen, Lisbeth Truelstrup
|
|
1996
|
29 |
2 |
p. 181-188
8 p.
|
article
|
| 10 |
Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles
|
Vega-Mercado, Humberto
|
|
1996
|
29 |
2 |
p. 117-121
5 p.
|
article
|
| 11 |
Methodology for preparation and testing of chapattis produced from different classes of Canadian wheat
|
Dhaliwal, Y.S.
|
|
1996
|
29 |
2 |
p. 163-168
6 p.
|
article
|
| 12 |
Microfiltration of milk with ceramic membranes
|
Pafylias, I.
|
|
1996
|
29 |
2 |
p. 141-146
6 p.
|
article
|
| 13 |
Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatment, pH and calcium ions
|
Chronakis, Ioannis S.
|
|
1996
|
29 |
2 |
p. 123-134
12 p.
|
article
|
| 14 |
Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO2 gas evolution
|
Bruce, H.L.
|
|
1996
|
29 |
2 |
p. 189-193
5 p.
|
article
|
| 15 |
Structure and stability of the glassy state in rapidly and slowly cooled carbohydrate solutions
|
Carrington, A.K.
|
|
1996
|
29 |
2 |
p. 207-213
7 p.
|
article
|
| 16 |
Structures and properties of vesicles formed from phospholipids and caseins
|
Fang, Yuan
|
|
1996
|
29 |
2 |
p. 201-206
6 p.
|
article
|
| 17 |
Study of carbon dioxide release from Feta cheese
|
Vivier, D.
|
|
1996
|
29 |
2 |
p. 169-174
6 p.
|
article
|
Journal description