| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream
|
Smith, A.K
|
|
2000
|
33 |
8 |
p. 697-706
10 p.
|
article
|
| 2 |
Current challenges facing the further understanding of the inter-relationships between protein structure and function
|
Marcone, Massimo F
|
|
2000
|
33 |
8 |
p. 635-
1 p.
|
article
|
| 3 |
Gelation of mixed systems whey protein concentrate–gluten in acidic conditions
|
Lupano, Cecilia Elena
|
|
2000
|
33 |
8 |
p. 691-696
6 p.
|
article
|
| 4 |
Influence of sucrose on NaCl-induced gelation of heat denatured whey protein solutions
|
Bryant, Cory M
|
|
2000
|
33 |
8 |
p. 649-653
5 p.
|
article
|
| 5 |
Investigation of the composite system of β-lactoglobulin and pectin in aqueous solutions
|
Wang, Q.
|
|
2000
|
33 |
8 |
p. 683-690
8 p.
|
article
|
| 6 |
Proximate composition and functional properties of African breadfruit kernel and flour blends
|
Akubor, P.I.
|
|
2000
|
33 |
8 |
p. 707-712
6 p.
|
article
|
| 7 |
Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties
|
Jahaniaval, Firouz
|
|
2000
|
33 |
8 |
p. 637-647
11 p.
|
article
|
| 8 |
Texture profile and turbidity of gellan/gelatin mixed gels
|
Lau, M.H
|
|
2000
|
33 |
8 |
p. 665-671
7 p.
|
article
|
| 9 |
Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study
|
Boye, J.I
|
|
2000
|
33 |
8 |
p. 673-682
10 p.
|
article
|
| 10 |
Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk
|
Pandey, P.K.
|
|
2000
|
33 |
8 |
p. 655-663
9 p.
|
article
|
Journal description