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Rheological properties of dairy desserts prepared in an indirect UHT pilot plant
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Influence of pH and biopolymer ratio on whey protein-pectin interactions in aqueous solutions and in O/W emulsions
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Statut nutritionnel des légumes prëts à l’emploi
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Rheological behavior of crystallizing palm oil
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Rheological properties of dairy desserts containing iota-carrageenan and maize starch
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Rheological behavior of crystallizing palm oil
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Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
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- PhD Thesis
- open access
Functionality of kappa-carrageenan in complex food gels
(2006) -
Zoetstoffen in onze voeding
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Influence of kappa-carrageenan on the thermal gelation of salt-soluble meat proteins