Period of time: 2004年1期
Publisher: Elsevier
Founded in: 1986
Total resources: 31
ISSN: 0268-005X
Subject: R1 Preventive Medicine , Health
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Food Hydrocolloids,volume 18,issue 1
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By Segtnan V.H., Isaksson T. in (2004)
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.Influence of KCl on the physicochemical properties of whey protein stabilized emulsions
By Kulmyrzaev A.A., Schubert H. in (2004)
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.The use of carboxymethylcellulose to recover potato proteins and control their functional properties
By Vikelouda M., Kiosseoglou V. in (2004)
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.Surface characterization and dissolution properties of high amylose corn starch-pectin coatings
By Dimantov A., Kesselman E., Shimoni E. in (2004)
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.Relations between rheological properties and network structure of soy protein gels
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology
By Ngarize S., Adams A., Howell N.K. in (2004)
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.By Shima M., Kobayashi Y., Fujii T., Tanaka M., Kimura Y., Adachi S., Matsuno R. in (2004)
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.Mechanical properties of acid sodium caseinate- -carrageenan gels: effect of co-solute addition
By Ribeiro K.O., Rodrigues M.I., Sabadini E., Cunha R.L. in (2004)
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.By Strauss G., Gibson S.M. in (2004)
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin
By Baier S.K., Decker E.A., McClements D.J. in (2004)
Food Hydrocolloids,volume 18,issue 1 , Vol. 18, Iss. 1, 2004-01 , pp.