Publisher: Elsevier

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Volume 17, Number 4, July 2003

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Characterization of some functional properties of edible films based on muscle proteins of Nile Tilapia
pp. 419-427(9)
Authors: Paschoalick, T.M.; Garcia, F.T.; Sobral, P.J.A.; Habitante, A.M.Q.B.

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Molecular interactions in, and rheological properties of, a mixed biopolymer system undergoing order/disorder transitions
pp. 439-444(6)
Authors: Haug, I.; Williams, M.A.K.; Lundin, L.; Smidsrod, O.; Draget, K.I.

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Stabilization mechanism of acid dairy drinks (ADD) induced by pectin
pp. 445-454(10)
Authors: Laurent, M.A.; Boulenguer, P.

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Emulsion stabilizing properties of pectin
pp. 455-462(8)
Authors: Leroux, J.; Langendorff, V.; Schick, G.; Vaishnav, V.; Mazoyer, J.

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Dynamic light scattering investigation of guar/dextran mixtures in aqueous solutions
pp. 463-468(6)
Authors: Pinder, D.N.; Nash, W.; Hemar, Y.; Singh, H.

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Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels
pp. 469-479(11)
Authors: Alting, A.C.; Hamer, R.J.; de Kruif, C.G.; Paques, M.; Visschers, R.W.

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Structural characteristics of carrageenan gels: various types of counter ions
pp. 481-485(5)
Authors: Yuguchi, Y.; Urakawa, H.; Kajiwara, K.

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Spherulitic crystallization of starch: influence of botanical origin and extent of thermal treatment
pp. 487-494(8)
Authors: Ziegler, G.R.; Nordmark, T.S.; Woodling, S.E.

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Cryogelation of xanthan
pp. 495-501(7)
Authors: Giannouli, P.; Morris, E.R.

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Aging dynamics in gelatin gel microstructure
pp. 503-513(11)
Authors: Tosh, S.M.; Marangoni, A.G.; Ross Hallett, F.; Britt, I.J.

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Rheological properties of fine-stranded whey protein isolate gels
pp. 515-522(8)
Authors: Lowe, L.L.; Allen Foegeding, E.; Daubert, C.R.

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Editorial Board
pp. 563-564(2)

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Bibliography
pp. 565-568(4)

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