Volume 17; Issue 5

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Food Hydrocolloids
Volume 17; Issue 5

Food Hydrocolloids

Volume 17; Issue 5

1

Effect of chitin hydrolysate on the denaturation of lizard fish myofibrillar protein and the state of water during frozen storage

Y. Yamashita, N. Zhang, Y. Nozaki

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 189 KB

english, 2003

2

Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation

M.T. Nickerson, A.T. Paulson, R.A. Speers

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 167 KB

english, 2003

3

Rapid assessment of physico-chemical properties of gelatine using near infrared spectroscopy

V.H Segtnan, K Kvaal, E.O Rukke, R.B Schüller, T Isaksson

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 154 KB

english, 2003

4

Microstructure and rheological behaviour of alginate/pectin mixed gels

Pernilla Walkenström, Siw Kidman, Anne-Marie Hermansson, Preben B Rasmussen, Lars Hoegh

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 985 KB

english, 2003

5

Constitutive analysis of the nonlinear viscoelastic properties of cellulosic fiber gels produced from corn or oat hulls

C.J Carriere, G.E Inglett

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 299 KB

english, 2003

6

Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture

A. Paraskevopoulou, I. Athanasiadis, G. Blekas, A.A. Koutinas, M. Kanellaki, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 143 KB

english, 2003

7

Rheology-structure properties of gellan systems: evidence of network formation at low gellan concentrations

A.I Rodrı́guez-Hernández, S Durand, C Garnier, A Tecante, J.L Doublier

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 280 KB

english, 2003

8

Effect of triglycerides on gelatinisation and rheological properties of concentrated potato starch preparations

Eleni Chiotelli, Martine Le Meste

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 365 KB

english, 2003

9

Shapes and shaping of biopolymer drops in a hyperbolic flow

Lars Hamberg, Mathias Wohlwend, Pernilla Walkenström, Anne-Marie Hermansson

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 385 KB

english, 2003

10

Rheological properties of matrix-particle gellan gum gel: effects of calcium chloride on the matrix

H. Moritaka, S. Kimura, H. Fukuba

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 338 KB

english, 2003

11

Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of β-lactoglobulin

T.B.J. Blijdenstein, T. van Vliet, E. van der Linden, G.A. van Aken

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 243 KB

english, 2003

12

Particle sizes and stability of UHT bovine, cereal and grain milks

A. Durand, G.V. Franks, R.W. Hosken

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 509 KB

english, 2003

13

Rheological properties of laccase-induced sugar beet pectin gels

T Kuuva, R Lantto, T Reinikainen, J Buchert, K Autio

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 227 KB

english, 2003

14

Characterization of soluble aggregates from whey protein isolate

Michelle Kazmierski, Milena Corredig

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 245 KB

english, 2003

15

Molecular size effects on rheological properties of oat β-glucans in solution and gels

A. Lazaridou, C.G. Biliaderis, M.S. Izydorczyk

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 523 KB

english, 2003

16

Calendar

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 45 KB

english, 2003

17

Bibliography

Journal:

Food Hydrocolloids

Year:

2003

File:

PDF, 1.30 MB

2003