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Food Hydrocolloids

最近発刊の雑誌の目次より: Food Hydrocolloids © Elsevier
  • Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH 7
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 181-189.
    by MP Goncalves, D Torres, CT Andrade, EG Azero, J Lefebvre
  • Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 191-201.
    by IG Mandala, E Bayas
  • Physical and rheological properties of fish gelatin compared to mammalian gelatin
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 203-213.
    by IJ Haug, KI Draget, O Smidsrod
  • Extending shelf-life of peach and pear by using CMC from sugar beet pulp cellulose as a hydrophilic polymer in emulsions
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 215-226.
    by H Togrul, N Arslan
  • Innovative method for preparing a frozen, battered food without a prefrying step
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 227-231.
    by T Sanz, A Salvador, SM Fiszman
  • Influence of different maltodextrins on properties of O/W emulsions
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 233-239.
    by L Dokic-Baucal, P Dokic, J Jakovljevic
  • Different hydrocolloids as bread improvers and antistaling agents
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 241-247.
    by A Guarda, CM Rosell, C Benedito, MJ Galotto
  • Irregular textural features of dried alginate-filler beads
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 249-258.
    by C Zohar-Perez, I Chet, A Nussinovitch
  • Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 259-270.
    by S Rawdkuen, S Benjakul, W Visessanguan, TC Lanier
  • Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 271-281.
    by L Matia-Merino, K Lau, E Dickinson
  • Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kappa-iota carrageenan blends
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 283-292.
    by RD Villanueva, WG Mendoza, MRC Rodrigueza, JB Romero, MNE Montano
  • Linseed pectin: gelling properties and performance as an encapsulation matrix for shark liver oil
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 293-304.
    by EI Diaz-Rojas, R Pacheco-Aguilar, J Lizardi, W Arguelles-Monal, MA Valdez, M Rinaudo, FM Goycoolea
  • Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 305-313.
    by PD Ribotta, GT Perez, AE Leon, MC Anon
  • Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 315-323.
    by Ould, S Ko, S Gunasekaran
  • Effective moisture diffusivity in biopolymer drops by regular regime theory
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 325-333.
    by JG Baez-Gonzalez, C Perez-Alonso, CI Beristain, EJ Vernon-Carter, MG Vizcarra-Mendoza
  • Soy globulin spread films at the air-water interface
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 335-347.
    by CC Sanchez, Rodriguez, Molina, MC Anon, Rodriguez
  • Effects of temperature and glycerol on the de-organisation of hsian-tsao (Mesona procumbens Hemsl) polysaccharide solution by electron spin resonance spectroscopy
    Food Hydrocolloids, Vol. 18, No. 2. (March 2004), pp. 349-355.
    by CI Hsu, VMF Lai, AI Yeh, Lii
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