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Publisher: Elsevier

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Volume 14, Number 2, March 2000

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Gel formation in heat-treated bovine serum albumin--carrageenan systems
pp. 95-110(16)
Authors: Neiser, S.; Draget, K.I.; Smidsrod, O.

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Cryotropic structuring of aqueous dispersions of fibrous collagen: influence of the initial pH values
pp. 111-120(10)
Authors: Podorozhko, E.A.; Kurskaya, E.A.; Kulakova, V.K.; Lozinsky, V.I.

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Thermal measurements of curdlan in aqueous suspension during gelation
pp. 121-124(4)
Authors: Zhang, H.; Huang, L.; Nishinari, K.; Watase, M.; Konno, A.

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Gelation of tamarind seed polysaccharide xyloglucan in the presence of ethanol
pp. 125-128(4)
Authors: Yamanaka, S.; Yuguchi, Y.; Urakawa, H.; Kajiwara, K.; Shirakawa, M.; Yamatoya, K.

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The stability of guar gum in an aqueous system under acidic conditions
pp. 129-134(6)
Authors: Wang, Q.; Ellis, P.R.; Ross-Murphy, S.B.

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Aggregation kinetics of heated whey protein-stabilized emulsions
pp. 155-161(7)
Authors: Euston, S.R.; Finnigan, S.R.; Hirst, R.L.

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