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Influence of pH and biopolymer ratio on sodium caseinate-guar gum interactions in aqueous solutions and in O/W emulsions
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Rheological properties of dairy desserts containing iota-carrageenan and maize starch
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How to quantify microcapsule film coating quality
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Rheological behavior of crystallizing palm oil
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Genetically modified organisms in food industry
(2006) Handbook of food science, technology and engineering, vol. 3. In Food Science and Technology 149. p.129-1-129-22 -
Modelling spray drying losses in batch, top-spray fluidised bed coating processes
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Positionering van brood in onze voeding: diagnostisch onderzoek
(2006) -
Verwerkte groenten onder de loep
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Onset of oxidation in milk: the FRAP- and DPPH-methods
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Phospho- and sphingolipid distribution during processing of milk, butter and whey