Publisher: Elsevier

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Volume 14, Number 3, May 2000

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Editorial(s)
pp. 189-189(1)
Author: Williams, P.A.

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Rheological characterisation of gelatins from mammalian and marine sources
pp. 191-195(5)
Authors: Gilsenan, P.M.; Ross-Murphy, S.B.

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Gelatin/iota-carrageenan interactions in non-gelling conditions
pp. 203-208(6)
Authors: Michon, C.; Vigouroux, F.; Boulenguer, P.; Cuvelier, G.; Launay, B.

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Shear-induced anisotropic microstructure in phase-separated biopolymer mixtures
pp. 217-225(9)
Authors: Wolf, B.; Scirocco, R.; Frith, W.J.; Norton, I.T.

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The effect of the degree of esterification on the hydrodynamic properties of citrus pectin
pp. 227-235(9)
Authors: Morris, G.A.; Foster, T.J.; Harding, S.E.

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Enzymatic gelation of sugar beet pectin in food products
pp. 237-243(7)
Authors: Norsker, M.; Jensen, M.; Adler-Nissen, J.

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The effects of pH on the rheology of -lactoglobulin/-carrageenan mixed gels
pp. 245-251(7)
Authors: Ould Eleya, M.M.; Turgeon, S.L.

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Species widely disseminated in Venezuela which producegum exudates
pp. 253-257(5)
Authors: Clamens, C.; Rincon, F.; Vera, A.; Sanabria, L.; Leon de Pinto, G.

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The composition of two Spondias gum exudates
pp. 259-263(5)
Authors: de Pinto, G.L.; Martnez, M.; Sanabria, L.; Rincon, F.; Vera, A.; Beltran, O.; Clamens, C.

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