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Publisher: Elsevier

Volume 16, Number 3, May 2002

The effect of potassium salt on the structural characteristics of gellan gum gel
pp. 191-195(5)
Authors: Yuguchi, Y.; Urakawa, H.; Kajiwara, K.

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Characterization of gelatin gels induced by high pressure
pp. 197-205(9)
Authors: Montero, P.; Fernandez-Daz, M.D.; Gomez-Guillen, M.C.

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Mesoscopic structure and viscoelastic properties of -lactoglobulin gels at low pH and low ionic strength
pp. 207-213(7)
Authors: Sagis, L.M.C.; Veerman, C.; Ganzevles, R.; Ramaekers, M.; Bolder, S.G.; van der Linden, E.

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Formation of carboxymethyl cellulose-casein complexes by electrosynthesis
pp. 215-224(10)
Authors: Zaleska, H.; Tomasik, P.; Lii C.-y.

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Self-aggregation of gelatine above the gelling temperature analysed by SEC-MALLS
pp. 235-239(5)
Authors: Tromp, R.H.; ten Grotenhuis, E.; Olieman, C.

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Functionality of lupin seed protein isolate in relation to its interfacial behaviour
pp. 241-247(7)
Authors: Pozani, S.; Doxastakis, G.; Kiosseoglou, V.

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Emulsion stabilizing properties of depolymerized pectin
pp. 249-256(8)
Authors: Akhtar, M.; Dickinson, E.; Mazoyer, J.; Langendorff, V.

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Structure and rheological properties of acacia gum dispersions
pp. 257-267(11)
Authors: Sanchez, C.; Renard, D.; Robert, P.; Schmitt, C.; Lefebvre, J.

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Rheology and structure of ovalbumin gels at low pH and low ionic strength
pp. 269-276(8)
Authors: Weijers, M.; Sagis, L.M.C.; Veerman, C.; Sperber, B.; van der Linden, E.

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