Volume 34; Issue 10

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Food Research International
Volume 34; Issue 10

Food Research International

Volume 34; Issue 10

1

Physical properties of foods special issue

Martin G Scanlon

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 41 KB

english, 2001

2

Bread properties and crumb structure

M.G. Scanlon, M.C. Zghal

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 616 KB

english, 2001

3

Non-contact ultrasonic measurements in food materials

Raffaella Saggin, John N Coupland

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 144 KB

english, 2001

4

Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels

A Nussinovitch, M.G Corradini, M.D Normand, M Peleg

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 292 KB

english, 2001

5

Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels

M.H Lau, J Tang, A.T Paulson

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 309 KB

english, 2001

6

Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing–thawing processes

M.M Camacho, N Martı́nez-Navarrete, A Chiralt

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 230 KB

english, 2001

7

Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems

Kouame Kouassi, Yrjö H Roos

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 213 KB

english, 2001

8

Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry

Marı́a F Mazzobre, Gonzalo Soto, José M Aguilera, Marı́a P Buera

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 222 KB

english, 2001

9

The microstructure of foamed maltodextrin/sodium caseinate powders: a comparative study by microscopy and physical techniques

Annemarie Schoonman, Guy Mayor, Marie-Lise Dillmann, Chris Bisperink, Job Ubbink

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 1.05 MB

english, 2001

10

Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides

R. Hans Tromp, Fred van de Velde, Jan van Riel, Marcel Paques

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 3.47 MB

english, 2001

11

Microstructural changes of potato cells and starch granules heated in oil

José Miguel Aguilera, Laura Cadoche, Carlos López, G. Gutierrez

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 767 KB

english, 2001