Volume 15; Issue 1

Food Hydrocolloids

Volume 15; Issue 1
1

Functional improvement of whey protein concentrate on interaction with pectin

S Mishra, B Mann, V.K Joshi
Journal:
Food Hydrocolloids
Year:
2001
Language:
english
File:
PDF, 558 KB
english, 2001
4

Weight, mechanical and structural changes induced in alginate gel beads by DC electrical field

R Zvitov, A Nussinovitch
Journal:
Food Hydrocolloids
Year:
2001
Language:
english
File:
PDF, 1.41 MB
english, 2001
5

Relationships between water activity and viscosity of solutions

J Mazurkiewicz, P Tomasik, J Zapłotny
Journal:
Food Hydrocolloids
Year:
2001
Language:
english
File:
PDF, 87 KB
english, 2001
6

Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing

E. Labat, M.H. Morel, X. Rouau
Journal:
Food Hydrocolloids
Year:
2001
Language:
english
File:
PDF, 240 KB
english, 2001
8

Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels

S Bayarri, I Rivas, E Costell, L Durán
Journal:
Food Hydrocolloids
Year:
2001
Language:
english
File:
PDF, 341 KB
english, 2001
9

The effect of hydrocolloids on the stability and viscosity of cloudy apple juices

D.B. Genovese, J.E. Lozano
Journal:
Food Hydrocolloids
Year:
2001
Language:
english
File:
PDF, 328 KB
english, 2001
10

Influence of hydrocolloids on dough rheology and bread quality

C.M Rosell, J.A Rojas, C Benedito de Barber
Journal:
Food Hydrocolloids
Year:
2001
Language:
english
File:
PDF, 240 KB
english, 2001
12

Rheology and structure development during gelation of low-methoxyl pectin gels: the effect of sucrose

J-T. Fu, M.A. Rao
Journal:
Food Hydrocolloids
Year:
2001
Language:
english
File:
PDF, 302 KB
english, 2001