Publisher: Elsevier

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Volume 12, Number 2, April 1998

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Effects of sucrose and CMC on D2O diffusion in water
pp. 115-119(5)
Authors: Wang, S.T.; Hansen, P.M.T.; Barringer, S.A.

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Gel formation in heat-treated bovine serum albumin-sodium alginate systems
pp. 127-132(6)
Authors: Neiser, S.; Draget, K.I.; Smidsrod, O.

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Microstructure, permeability and appearance of acid gels made from heated skim milk
pp. 159-165(7)
Authors: Lucey, J.A.; Teo, C.T.; Munro, P.A.; Singh, H.

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Physical properties of alginate-coated onion (Allium cepa) skin
pp. 195-202(8)
Authors: Hershko, V.; Nussinovitch, A.

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Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution
pp. 211-215(5)
Authors: Wang, S.T.; Barringer, S.A.; Hansen, P.M.T.

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The endogenous particles of a sparkling wine and their influence on the foaming behaviour
pp. 217-226(10)
Authors: Senee, J.; Viaux, L.; Robillard, B.; Duteurtre, B.; Vignes-Adler, M.

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Salt stability of casein emulsions
pp. 227-235(9)
Authors: Dickinson, E.; Semenova, M.G.; Antipova, A.S.

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Comparison of foaming and interfacial properties of pure sucrose monolaurates, dilaurate and commercial preparations
pp. 237-244(8)
Authors: Husband, F.A.; Sarney, D.B.; Barnard, M.J.; Wilde, P.J.

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Why are gelatin solutions Newtonian?
pp. 245-249(5)
Authors: Wulansari, R.; Mitchell, J.R.; Blanshard, J.M.V.; Paterson, J.L.

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