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Publisher: Elsevier

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Volume 14, Number 4, July 2000

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Effects of carrageenan type on the behaviour of carrageenan/milk mixtures
pp. 273-280(8)
Authors: Langendorff, V.; Cuvelier, G.; Michon, C.; Launay, B.; Parker, A.; de kruif, C.G.

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Dairy glycoconjugate emulsifiers: casein-maltodextrins
pp. 281-286(6)
Authors: Shepherd, R.; Robertson, A.; Ofman, D.

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Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum
pp. 287-294(8)
Authors: Lai, L.S.; Tung, J.; Lin, P.S.

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Effect of preparation conditions on the characteristics of whey protein-xanthan gum complexes
pp. 305-314(10)
Authors: Laneuville, S.I.; Paquin, P.; Turgeon, S.L.

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Characterization of food colloids by phase analysis light scattering
pp. 315-317(3)
Authors: vanapalli, S.; Coupland, J.N.

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The role of xanthan gum in traditional coatings of easy peelers
pp. 319-326(8)
Authors: Chen, S.; Nussinovitch, A.

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Phase behaviour of pure micellar casein/-carrageenan systems in milk salt ultrafiltrate
pp. 347-358(12)
Authors: Schorsch, C.; Jones, M.G.; Norton, I.T.

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Scaling analysis on elasticity of agarose gel near the sol-gel transition temperature
pp. 359-363(5)
Authors: Fujii, T.; Yano, T.; Kumagai, H.; Miyawaki, O.

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Apple pectin complexes with whey protein isolate
pp. 377-382(6)
Authors: Zaleska, H.; Ring, S.G.; Tomasik, P.

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Interaction of pectin and casein micelles
pp. 391-394(4)
Authors: Maroziene, A.; de Kruif, C.G.

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Effect of protein aggregates on the complex coacervation between -lactoglobulin and acacia gum at pH 4.2
pp. 403-413(11)
Authors: Schmitt, C.; Sanchez, C.; despond, S.; Renard, D.; Thomas, F.; Hardy, J.

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