Publisher: Elsevier

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Volume 16, Number 6, November 2002

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Structural characteristics of carrageenan gels: temperature and concentration dependence
pp. 515-522(8)
Authors: Yuguchi, Y.; Thu Thuy, T.T.; Urakawa, H.; Kajiwara, K.

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Determination of the degrees of methylation and acetylation of pectins using a C18 column and internal standards
pp. 547-550(4)
Authors: Levigne, S.; Thomas, M.; Ralet M.-C.; Quemener, B.; Thibault, J.

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Application of a mannan-specific antibody for the detection of galactomannans in foods
pp. 551-556(6)
Authors: Pettolino, F.A.; Hoogenraad, N.J.; Stone, B.A.

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Binding of aroma compounds with legumin. II. Effect of hexyl acetate on thermodynamic properties of 11S globulin in aqueous medium
pp. 565-571(7)
Authors: Semenova, M.G.; Antipova, A.S.; Wasserman, L.A.; Misharina, T.A.; Golovnya, R.V.

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Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds
pp. 573-584(12)
Authors: Semenova, M.G.; Antipova, A.S.; Belyakova, L.E.; Polikarpov, Y.N.; Wasserman, L.A.; Misharina, T.A.; Terenina, M.B.; Golovnya, R.V.

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Influence of low sucrose concentrations on the compression resistance of gellan gum gels
pp. 593-597(5)
Authors: Bayarri, S.; Costell, E.; Duran, L.

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Structural elucidation of proteic fraction isolated from Acacia glomerosa gum
pp. 599-603(5)
Authors: Leon de Pinto, G.; Sanabria, L.; Martnez, M.; Beltran, O.; Manuel Igartuburu, J.

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Rheology of acid-induced sodium caseinate gels containing added gelatin
pp. 619-623(5)
Authors: Koh, M.W.W.; Matia Merino, L.; Dickinson, E.

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Soy protein pressure-induced gels
pp. 625-632(8)
Authors: Molina, E.; Defaye, A.B.; Ledward, D.A.

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Flow processing and gel formation-a promising combination for the design of the shape of gelatin drops
pp. 633-643(11)
Authors: Walther, B.; Walkenstrom, P.; Hermansson A.-M.; Fischer, P.; Windhab, E.J.

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Evaluation of the foaming properties of cottonseed protein isolates
pp. 645-652(8)
Authors: Tsaliki, E.; Kechagia, U.; Doxastakis, G.

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Analysis of cooling curve to determine the end point of freezing
pp. 653-659(7)
Authors: Rahman, M.S.; Guizani, N.; Al-Khaseibi, M.; Ali Al-Hinai, S.; Al-Maskri, S.S.; Al-Hamhami, K.

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Gelation properties of soya and whey protein isolate mixtures
pp. 661-672(12)
Authors: Comfort, S.; Howell, N.K.

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Fracture and textural properties of low fat egg yolk gels containing emulsion droplets
pp. 673-678(6)
Authors: Koidis, A.; Paraskevopoulou, A.; Kiosseoglou, V.

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