Publisher: Wiley-Blackwell

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Volume 39, Number 4, August 2008

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IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C
pp. 309-325(17)
Authors: BAZMI, ALI; LAUNAY, BERNARD; CUVELIER, GÉRARD; RELKIN, PERLA

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THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET-INDUCED GEL FORMATION
pp. 326-344(19)
Authors: THOMANN, STEPHAN; SCHENKEL, PHILIPP; HINRICHS, JÖRG

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STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS
pp. 345-368(24)
Authors: CHAUVIN, MAITE A.; YOUNCE, FRANK; ROSS, CAROLYN; SWANSON, BARRY

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RHEOLOGICAL BEHAVIOR OF CONCENTRATED INULIN SOLUTION: INFLUENCE OF SOLUBLE SOLIDS CONCENTRATION AND TEMPERATURE
pp. 369-392(24)
Authors: TONELI, JULIANA TÓFANO DE CAMPOS LEITE; PARK, KIL JIN; MURR, FERNANDA ELIZABETH XIDIEH; MARTINELLI, PAULA OLIVEIRA

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PHYSICOCHEMICAL, TEXTURAL AND NOODLE-MAKING PROPERTIES OF WHEAT DOUGH CONTAINING ALGINATE
pp. 393-404(12)
Authors: LEE, SUYONG; BAE, IN YOUNG; JUNG, JU-HEE; JANG, KEUM-IL; KIM, YOO WON; LEE, HYEON GYU

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BULK MECHANICAL BEHAVIOR OF COMMERCIAL PARTICLE FOOD FOAMS
pp. 405-425(21)
Authors: SANDOVAL, ALEIDA J.; CHAUNIER, LAURENT; COURCOUX, PHILIPPE; VALLE, GUY DELLA

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