Publisher: Elsevier

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Volume 18, Number 1, January 2004

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Publishers Note
pp. iii-iii(1)

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Surface characterization and dissolution properties of high amylose corn starch-pectin coatings
pp. 29-37(9)
Authors: Dimantov, A.; Kesselman, E.; Shimoni, E.

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Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology
pp. 49-59(11)
Authors: Ngarize, S.; Adams, A.; Howell, N.K.

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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
pp. 61-70(10)
Authors: Shima, M.; Kobayashi, Y.; Fujii, T.; Tanaka, M.; Kimura, Y.; Adachi, S.; Matsuno, R.

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Mechanical properties of acid sodium caseinate--carrageenan gels: effect of co-solute addition
pp. 71-79(9)
Authors: Ribeiro, K.O.; Rodrigues, M.I.; Sabadini, E.; Cunha, R.L.

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Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin
pp. 91-100(10)
Authors: Baier, S.K.; Decker, E.A.; McClements, D.J.

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Mechanical properties of composite gels consisting of fractionated whey proteins and fractionated milk fat
pp. 153-166(14)
Authors: Mor-Rosenberg, Y.; Shoemaker, C.F.; Rosenberg, M.

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Bibliography
pp. 171-177(7)

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Calendar
pp. 179-180(2)

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