Effects of combined high-pressure and heat treatment on the textural properties of soya gels

By Molina E.   Ledward D.A.  

Food Chemistry, Vol. 80, Iss. 3, 2003-03 ,pp. : 367-370

Elsevier

Access to resources Recommend Favorite

Effect of high-methoxy pectin on properties of casein-stabilized emulsions

By Dickinson E.   Semenova M.G.   Antipova A.S.   Pelan E.G.  

Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. : 425-432

Elsevier

Access to resources Recommend Favorite

Effect of high-pressure treatment on the activity of some polyphenoloxidases

By Gomes M.R.A.   Ledward D.A.  

Food Chemistry, Vol. 56, Iss. 1, 1996-05 ,pp. : 1-5

Elsevier

Access to resources Recommend Favorite

Interbiopolymer complexing between -lactoglobulin and low- and high-methylated pectin measured by potentiometric titration and ultrafiltration

By Girard M.   Turgeon S.L.   Gauthier S.F.  

Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 585-591

Elsevier

Access to resources Recommend Favorite

Pressure- and heat-induced gelation of mixed -lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels

By Dumay E.   Laligant A.   Zasypkin D.   Cheftel J.C.  

Food Hydrocolloids, Vol. 13, Iss. 4, 1999-07 ,pp. : 339-351

Elsevier

Access to resources Recommend Favorite