| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of the fluctuating patterns of microbial counts in frozen industrial food products
|
Nussinovitch, Amos
|
|
2000
|
33 |
1 |
p. 53-62
10 p.
|
artikel
|
| 2 |
Effect of oligomeric or polymeric additives on glass transition, viscosity and crystallization of amorphous isomalt
|
Raudonus, J
|
|
2000
|
33 |
1 |
p. 41-51
11 p.
|
artikel
|
| 3 |
Fat crystals and emulsion stability — a review
|
Rousseau, Dérick
|
|
2000
|
33 |
1 |
p. 3-14
12 p.
|
artikel
|
| 4 |
Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions
|
Kulmyrzaev, Asylbek
|
|
2000
|
33 |
1 |
p. 15-20
6 p.
|
artikel
|
| 5 |
Master curve for concentration dependence of semi-dilute solution viscosity of chitosan homologues: the Martin equation
|
Kasaai, Mohammad R
|
|
2000
|
33 |
1 |
p. 63-67
5 p.
|
artikel
|
| 6 |
Molecular origin for the thermal stability of Koshihikari rice amylopectin
|
Tako, Masakuni
|
|
2000
|
33 |
1 |
p. 35-40
6 p.
|
artikel
|
| 7 |
[No title]
|
Marangoni, Alejandro G
|
|
2000
|
33 |
1 |
p. 1-
1 p.
|
artikel
|
| 8 |
Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations
|
Kulmyrzaev, Asylbek
|
|
2000
|
33 |
1 |
p. 21-25
5 p.
|
artikel
|
| 9 |
Stabilization of emulsions and foams using barley β-glucan
|
Burkus, Zvonko
|
|
2000
|
33 |
1 |
p. 27-33
7 p.
|
artikel
|
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