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Publisher: Elsevier

Volume 15, Number 3, May 2001

Effects of high pressure and low temperature on -lactoglobulin unfolding and aggregation
pp. 215-232(18)
Authors: Kolakowski, P.; Dumay, E.; Cheftel, J.

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The influence of compression velocity on strength and structure for gellan gels
pp. 247-252(6)
Authors: Nakamura, K.; Shinoda, E.; Tokita, M.

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Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins
pp. 263-269(7)
Authors: Molina, E.; Papadopoulou, A.; Ledward, D.A.

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Rheological properties of soybean protein isolate gels containing emulsion droplets
pp. 295-302(8)
Authors: Kim, K.; Renkema, J.M.S.; van Vliet, T.

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Influence of sugars on high-pressure induced gelation of skim milk dispersions
pp. 315-319(5)
Authors: Abbasi, S.; Dickinson, E.

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