117

Protein/protein and protein/surfactant interactions in emulsion systems

Year:
1994
Language:
english
File:
PDF, 120 KB
english, 1994
120

Chocolate demoulding and effects of processing conditions

Year:
2010
Language:
english
File:
PDF, 528 KB
english, 2010
124

VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS

Year:
1998
Language:
english
File:
PDF, 821 KB
english, 1998
125

RHEOLOGY OF ACID-INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS

Year:
1999
Language:
english
File:
PDF, 880 KB
english, 1999
127

ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITS

Year:
2005
Language:
english
File:
PDF, 365 KB
english, 2005
133

Food oral processing—A review

Year:
2009
Language:
english
File:
PDF, 1.15 MB
english, 2009
135

The determining role of bolus rheology in triggering a swallowing

Year:
2011
Language:
english
File:
PDF, 588 KB
english, 2011
140

Oxidation behavior of Cr films by Nd:YAG pulsed laser

Year:
2003
Language:
english
File:
PDF, 385 KB
english, 2003
150

Rheology and tribology: Two distinctive regimes of food texture sensation

Year:
2012
Language:
english
File:
PDF, 550 KB
english, 2012