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Publisher: Elsevier

Volume 12, Number 4, October 1998

Analytical data for Acacia senegal var. senegal gum samples collected between 1993 and 1995 from Sudan
pp. 373-378(6)
Authors: Karamalla, K.A.; Siddig, N.E.; Osman, M.E.

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Moisture migration in idealized bilayer systems: relationships among water-associated properties, structure, and texture
pp. 401-408(8)
Authors: Barrett, A.; Prakash, A.; Sakelakos, D.; Taub, I.; Cohen, S.; Ohashi, Y.

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Influence of -carrageenan on the properties of a protein-stabilized emulsion
pp. 417-423(7)
Authors: Dickinson, E.; Pawlowsky, K.

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Effect of high-methoxy pectin on properties of casein-stabilized emulsions
pp. 425-432(8)
Authors: Dickinson, E.; Semenova, M.G.; Antipova, A.S.; Pelan, E.G.

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Voluminosity of some food proteins in aqueous dispersions at various pH and ionic strengths
pp. 433-441(9)
Authors: Boulet, M.; Britten, M.; Lamarche, F.

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Some molecular and colloidal aspects of tea cream formation
pp. 443-450(8)
Authors: Penders, M.H.G.M.; Scollard, D.J.P.; Needham, D.; Pelan, E.G.; Davies, A.P.

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Shear-induced structuring of particulate whey protein gels
pp. 459-468(10)
Authors: Walkenstrom, P.; Windhab, E.; Hermansson, A.

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Effects of fluid shear and temperature on whey protein gels, pure or mixed with xanthan
pp. 469-479(11)
Authors: Walkenstrom, P.; Panighetti, N.; Windhab, E.; Hermansson, A.

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