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                             15 results found
no title author magazine year volume issue page(s) type
1 Catanionic surfactants: microemulsion formation and solubilization Li, Xingfu
2003
8 4-5 p. 327-336
10 p.
article
2 Colloidal destabilisation mechanisms in protein-stabilised emulsions van Aken, George A
2003
8 4-5 p. 371-379
9 p.
article
3 Computer simulation and modeling of food colloids Ettelaie, Rammile
2003
8 4-5 p. 415-421
7 p.
article
4 Editorial Board 2003
8 4-5 p. IFC-
1 p.
article
5 Egg yolk protein gels and emulsions Kiosseoglou, V
2003
8 4-5 p. 365-370
6 p.
article
6 Food Colloids … Drifting into the Age of Nanoscience Dickinson, Eric
2003
8 4-5 p. 346-348
3 p.
article
7 Influence of thermal processing on the properties of dairy colloids Livney, Yoav D
2003
8 4-5 p. 359-364
6 p.
article
8 Interaction in polysaccharide solutions and gels Nishinari, Katsuyoshi
2003
8 4-5 p. 396-400
5 p.
article
9 Kinetics of morphological changes in surfactant systems Gradzielski, Michael
2003
8 4-5 p. 337-345
9 p.
article
10 Linker molecules in surfactant mixtures Sabatini, David A.
2003
8 4-5 p. 316-326
11 p.
article
11 Polymer thermodynamics of adsorbed protein layers Douillard, Roger
2003
8 4-5 p. 380-386
7 p.
article
12 Protein–emulsifier interactions at the air–water interface Rodrı́guez Patino, Juan M
2003
8 4-5 p. 387-395
9 p.
article
13 Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects Turgeon, S.L
2003
8 4-5 p. 401-414
14 p.
article
14 Rheo-optics and food systems van der Linden, Erik
2003
8 4-5 p. 349-358
10 p.
article
15 Surfactants Fletcher, Paul D.I.
2003
8 4-5 p. 315-
1 p.
article
                             15 results found
 
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