Support us in the fight for the freedom of knowledge
Sign the petition
Hide info
books search
books
articles search
articles
Donate
Log In
Log In
to access more features
personal recommendations
Telegram Bot
download history
send to Email or Kindle
manage booklists
save to favorites
Explore
Journals
Contribution
Donate
Litera Library
Donate paper books
Add paper books
Open LITERA Point
Volume 13; Issue 3
Main
Food Hydrocolloids
Volume 13; Issue 3
Food Hydrocolloids
Volume 13; Issue 3
1
Suspensions of cellulose microfibrils from sugar beet pulp
E. Dinand
,
H. Chanzy
,
R.M. Vignon
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 1.73 MB
Your tags:
english, 1999
2
On the importance of using a Ca2+ independent transglutaminase for cross-linking of β-lactoglobulin
M. Færgemand
,
K.B. Qvist
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 194 KB
Your tags:
english, 1999
3
Characteristics of foam prepared from starfruit (Averrhoa carambola L.) puree by using methyl cellulose
A.Abd Karim
,
C.Chee Wai
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 653 KB
Your tags:
english, 1999
4
Casein micelle/iota carrageenan interactions in milk: influence of temperature
V Langendorff
,
G Cuvelier
,
B Launay
,
C Michon
,
A Parker
,
C.G De Kruif
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 348 KB
Your tags:
english, 1999
5
A novel method for determining the dissolution kinetics of hydrocolloid powders
T.P. Kravtchenko
,
J. Renoir
,
A. Parker
,
G. Brigand
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 200 KB
Your tags:
english, 1999
6
Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights
M. Yoshimura
,
K. Nishinari
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 278 KB
Your tags:
english, 1999
7
Rennet coagulation of casein micelles and heated casein micelles: action of Ca2+ and pH
M.S. Pires
,
G.A. Orellana
,
C.A. Gatti
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 118 KB
Your tags:
english, 1999
8
Effects of lecithin on thermally induced whey protein isolate gels
S Ikeda
,
E.A Foegeding
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 148 KB
Your tags:
english, 1999
9
Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin
S. Ikeda
,
E.A. Foegeding
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 266 KB
Your tags:
english, 1999
10
Extraction of highly gelling pectic substances from sugar beet pulp and potato pulp: influence of extrinsic parameters on their gelling properties
T Turquois
,
M Rinaudo
,
F.R Taravel
,
A Heyraud
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 1.02 MB
Your tags:
english, 1999
11
Conformation of galactomannan: experimental and modelling approaches
C.L.O Petkowicz
,
M Milas
,
K Mazeau
,
T Bresolin
,
F Reicher
,
J.L.M.S Ganter
,
M Rinaudo
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 159 KB
Your tags:
english, 1999
12
Rheological properties of water-soluble soybean polysaccharides extracted under weak acidic condition
H Furuta
,
H Maeda
Journal:
Food Hydrocolloids
Year:
1999
Language:
english
File:
PDF, 224 KB
Your tags:
english, 1999
1
Follow
this link
or find "@BotFather" bot on Telegram
2
Send /newbot command
3
Specify a name for your chatbot
4
Choose a username for the bot
5
Copy an entire last message from BotFather and paste it here
×
×
Support us in the fight for the freedom of knowledge
Sign the petition
Hide info
