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Publisher: Elsevier

Volume 14, Number 1, January 2000

The effect of depolymerised guar gum on the stability of skim milk
pp. 1-7(7)
Authors: Tuinier, R.; ten Grotenhuis, E.; de Kruif, C.G.

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Quantitative analysis of hydrocolloids in food systems by methanolysis coupled to reverse HPLC. Part 1. Gelling carrageenans
pp. 9-17(9)
Authors: Quemener, B.; Marot, C.; Mouillet, L.; Da Riz, V.; Diris, J.

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Rheology of -carrageenan and -lactoglobulin mixed gels
pp. 29-40(12)
Authors: Ould Eleya, M.M.; Turgeon, S.L.

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On the structure of particulate gels-the case of salt-induced cold gelation of heat-denatured whey protein isolate
pp. 61-74(14)
Authors: Marangoni, A.G.; Barbut, S.; McGauley, S.E.; Marcone, M.; Narine, S.S.

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Determination of the adiabatic compressibility of bovine serum albumen in concentrated solution by a new ultrasonic method
pp. 83-91(9)
Authors: Apenten, R.K.O.; Buttner, B.; Mignot, B.; Pascal, D.; Povey, M.J.W.

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