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Temperature, sample and time dependent structural characteristics of gelatine gels studied by near infrared spectroscopy
Segtnan, V.H.; Isaksson, T.
Influence of KCl on the physicochemical properties of whey protein stabilized emulsions
Kulmyrzaev, A.A.; Schubert, H.
The use of carboxymethylcellulose to recover potato proteins and control their functional properties
Vikelouda, M.; Kiosseoglou, V.
Surface characterization and dissolution properties of high amylose corn starch-pectin coatings
Dimantov, A.; Kesselman, E.; Shimoni, E.
Relations between rheological properties and network structure of soy protein gels
Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology
Ngarize, S.; Adams, A.; Howell, N.K.
Preparation of fine W/O/W emulsion through membrane filtration of coarse W/O/W emulsion and disappearance of the inclusion of outer phase solution
Shima, M.; Kobayashi, Y.; Fujii, T.; Tanaka, M.; Kimura, Y.; Adachi, S.; Matsuno, R.
Mechanical properties of acid sodium caseinate--carrageenan gels: effect of co-solute addition
Ribeiro, K.O.; Rodrigues, M.I.; Sabadini, E.; Cunha, R.L.
Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients
Strauss, G.; Gibson, S.M.
Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin
Baier, S.K.; Decker, E.A.; McClements, D.J.
The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates
Malhotra, A.; Coupland, J.N.
The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients
McSweeney, S.L.; Mulvihill, D.M.; O'Callaghan, D.M.
Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood
Sanz, T.; Salvador, A.; Fiszman, S.M.
Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel
Baek, M.H.; Yoo, B.; Lim S.-T.
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
Georgopoulos, T.; Larsson, H.; Eliasson A.-C.
Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat
Mor-Rosenberg, Y.; Shoemaker, C.F.; Rosenberg, M.
Variations of Konjac glucomannan (KGM) from Amorphophallus konjac and its refined powder in China
Fang, W.; Wu, P.