| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Bread properties and crumb structure
|
Scanlon, M.G.
|
|
2001
|
34 |
10 |
p. 841-864
24 p.
|
article
|
| 2 |
Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides
|
Hans Tromp, R.
|
|
2001
|
34 |
10 |
p. 931-938
8 p.
|
article
|
| 3 |
Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry
|
Mazzobre, Marı́a F
|
|
2001
|
34 |
10 |
p. 903-911
9 p.
|
article
|
| 4 |
Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels
|
Lau, M.H
|
|
2001
|
34 |
10 |
p. 879-886
8 p.
|
article
|
| 5 |
Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels
|
Nussinovitch, A
|
|
2001
|
34 |
10 |
p. 871-878
8 p.
|
article
|
| 6 |
Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems
|
Kouassi, Kouame
|
|
2001
|
34 |
10 |
p. 895-901
7 p.
|
article
|
| 7 |
Microstructural changes of potato cells and starch granules heated in oil
|
Aguilera, José Miguel
|
|
2001
|
34 |
10 |
p. 939-947
9 p.
|
article
|
| 8 |
Non-contact ultrasonic measurements in food materials
|
Saggin, Raffaella
|
|
2001
|
34 |
10 |
p. 865-870
6 p.
|
article
|
| 9 |
Physical properties of foods special issue
|
Scanlon, Martin G
|
|
2001
|
34 |
10 |
p. 839-
1 p.
|
article
|
| 10 |
Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing–thawing processes
|
Camacho, M.M
|
|
2001
|
34 |
10 |
p. 887-894
8 p.
|
article
|
| 11 |
The microstructure of foamed maltodextrin/sodium caseinate powders: a comparative study by microscopy and physical techniques
|
Schoonman, Annemarie
|
|
2001
|
34 |
10 |
p. 913-929
17 p.
|
article
|
Journal description