Period of time: 2004年3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 13,issue 3
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On the importance of using a Ca 2+ independent transglutaminase for cross-linking of -lactoglobulin
By Faergemand M., Qvist K.B. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.By Karim A.A., Wai C.C. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.Casein micelle/iota carrageenan interactions in milk: influence of temperature
By Langendorff V., Cuvelier G., Launay B., Michon C., Parker A., De Kruif C.G. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.A novel method for determining the dissolution kinetics of hydrocolloid powders
By Kravtchenko T.P., Renoir J., Parker A., Brigand G. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights
By Yoshimura M., Nishinari K. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.Rennet coagulation of casein micelles and heated casein micelles: action of Ca 2+ and pH
By Pires M.S., Orellana G.A., Gatti C.A. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.Effects of lecithin on thermally induced whey protein isolate gels
By Ikeda S., Foegeding E.A. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin
By Ikeda S., Foegeding E.A. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.By Turquois T., Rinaudo M., Taravel F.R., Heyraud A. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.Conformation of galactomannan: experimental and modelling approaches
By Petkowicz C.L.O., Milas M., Mazeau K., Bresolin T., Reicher F., Ganter J.L.M.S., Rinaudo M. in (1999)
Food Hydrocolloids,volume 13,issue 3 , Vol. 13, Iss. 3, 1999-05 , pp.