Volume 16; Issue 3

Food Hydrocolloids

Volume 16; Issue 3
1

The effect of potassium salt on the structural characteristics of gellan gum gel

Y. Yuguchi, H. Urakawa, K. Kajiwara
Journal:
Food Hydrocolloids
Year:
2002
Language:
english
File:
PDF, 221 KB
english, 2002
2

Characterization of gelatin gels induced by high pressure

P. Montero, M.D. Fernández-Dı́az, M.C. Gómez-Guillén
Journal:
Food Hydrocolloids
Year:
2002
Language:
english
File:
PDF, 737 KB
english, 2002
4

Formation of carboxymethyl cellulose–casein complexes by electrosynthesis

H Zaleska, P Tomasik, C.-y Lii
Journal:
Food Hydrocolloids
Year:
2002
Language:
english
File:
PDF, 639 KB
english, 2002
7

Functionality of lupin seed protein isolate in relation to its interfacial behaviour

S Pozani, G Doxastakis, V Kiosseoglou
Journal:
Food Hydrocolloids
Year:
2002
Language:
english
File:
PDF, 192 KB
english, 2002
8

Emulsion stabilizing properties of depolymerized pectin

Mahmood Akhtar, Eric Dickinson, Jacques Mazoyer, Virginie Langendorff
Journal:
Food Hydrocolloids
Year:
2002
Language:
english
File:
PDF, 349 KB
english, 2002
10

Rheology and structure of ovalbumin gels at low pH and low ionic strength

M Weijers, L.M.C Sagis, C Veerman, B Sperber, E van der Linden
Journal:
Food Hydrocolloids
Year:
2002
Language:
english
File:
PDF, 2.38 MB
english, 2002
12

calendar

Journal:
Food Hydrocolloids
Year:
2002
Language:
english
File:
PDF, 38 KB
english, 2002
13

bibliography

Journal:
Food Hydrocolloids
Year:
2002
File:
PDF, 1.41 MB
2002