Effects of sucrose and sorbitol on the gel formation of a whey protein isolate

By Dierckx S.   Huyghebaert A.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 489-497

Elsevier

Access to resources Recommend Favorite

Flow processing and gel formation-a promising combination for the design of the shape of gelatin drops

By Walther B.   Walkenstrom P.   Hermansson A.-M.   Fischer P.   Windhab E.J.  

Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 633-643

Elsevier

Access to resources Recommend Favorite

Gel formation in heat-treated bovine serum albumin-sodium alginate systems

By Neiser S.   Draget K.I.   Smidsrod O.  

Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 127-132

Elsevier

Access to resources Recommend Favorite

Gel formation in heat-treated bovine serum albumin- -carrageenan systems

By Neiser S.   Draget K.I.   Smidsrod O.  

Food Hydrocolloids, Vol. 14, Iss. 2, 2000-03 ,pp. : 95-110

Elsevier

Access to resources Recommend Favorite

Dynamic measurements of -lactoglobulin structures during aggregation, gel formation and gel break-up in mixed biopolymer systems

By Olsson C.   Langton M.   Hermansson A.-M.  

Food Hydrocolloids, Vol. 16, Iss. 5, 2002-09 ,pp. : 477-488

Elsevier

Access to resources Recommend Favorite