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- 2007
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Mark
Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM
(
- Contribution to journal › Article
- 2006
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Mark
Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering
(
- Contribution to journal › Article
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Mark
Discussion session on food gels
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- Contribution to journal › Debate/Note/Editorial
- 2004
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Mark
The function of alpha-crystalline emulsifiers on expanding foam surfaces
(
- Contribution to journal › Article
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Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
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- Contribution to journal › Article
- 2003
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Mark
Competitive protein adsorption between b-casein and b-lactoglobulin during spray-drying: effect of calcium induced association.
(
- Contribution to journal › Article
- 1996
-
Mark
A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water
(
- Contribution to journal › Article