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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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Zoetstoffen in onze voeding
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Influence of kappa-carrageenan on the thermal gelation of salt-soluble meat proteins
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Textural properties of gelled dairy desserts containing κ-carrageenan and starch
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Mixture design approach on the dynamic rheological and uniaxial compression behaviour of milk desserts
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Rheological properties of gelled dairy desserts as influenced by composition
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Exudate gums: occurrence, production, and applications
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Hygiene and safety during food processing