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Volume 11; Issue 2
Main
Food Hydrocolloids
Volume 11; Issue 2
Food Hydrocolloids
Volume 11; Issue 2
1
Cryotropic gelation of ovalbumin solutions
Natalie R. Konstantinova
,
Vladimir I . Lozinsky
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 3.20 MB
Your tags:
english, 1997
2
Glass transition temperature of proteins. Calculation based on the additive contribution method and experimental data
Y.I. Matveev
,
V.Y. Grinberg
,
I.V. Sochava
,
V.B. Tolstoguzov
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 913 KB
Your tags:
english, 1997
3
Shear effects on phase behaviour of the legumin—salt—water system. Modelling protein recovery
V.V. Suchkov
,
I.A. Popello
,
V.Ya. Grinberg
,
V.B. Tolstoguzov
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 1.18 MB
Your tags:
english, 1997
4
Thermodynamic incompatibility of proteins and polysaccharides in solutions
V.Ya. Grinberg
,
V.B. Tolstoguzov
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 1.41 MB
Your tags:
english, 1997
5
Multicomponent biopolymer gels
D.V. Zasypkin
,
E.E. Braudo
,
V.B. Tolstoguzov
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 1.26 MB
Your tags:
english, 1997
6
Thermodynamic incompatibility of proteins
V.I. Polyakov
,
V.Ya. Grinberg
,
V.B. Tolstoguzov
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 1.05 MB
Your tags:
english, 1997
7
Thermodynamic aspects of dough formation and functionality
Vladimir Tolstoguzov
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 1.57 MB
Your tags:
english, 1997
8
High-pressure treated mixed gels of gelatin and whey proteins
Pernilla Walkenström
,
Anne-Marie Hermansson
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 5.06 MB
Your tags:
english, 1997
9
Temperature stable liquid core hydrocolloid capsules
A. Nussinovitch
,
Z. Gershon
,
M. Nussinovitch
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 1.46 MB
Your tags:
english, 1997
10
Influence of the microstructure on the sensory quality of whey protein gels
Maud Langton
,
Annika Åström
,
Anne-Marie Hermansson
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 3.05 MB
Your tags:
english, 1997
11
Physical characteristics of agar—yeast sponges
A. Nussinovitch
,
Z. Gershon
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 1.52 MB
Your tags:
english, 1997
12
Effects of hydrolyzed guar gum on cholesterol and glucose in humans
Kazuhiko Yamatoya
,
Kazutami Kuwano
,
Junko Suzuki
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 621 KB
Your tags:
english, 1997
13
Announcements
Journal:
Food Hydrocolloids
Year:
1997
Language:
english
File:
PDF, 162 KB
Your tags:
english, 1997
1
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