Смотреть

Весь архив

Главная
по журналам

по журналам "Food Macromolecules and Colloids"

Отображаемые элементы 1-20 из 83

Следующая страница

A Neutron Reflectivity Study of the Adsorption of β-Casein at the Air-Water Interface

Atkinson, Peter J.; Dickinson, Eric; Horne, David S.; Richardson, Robert M. (Royal Society of Chemistry, 1995)
A Phenomenological Model for the Dynamic Interfacial Behaviour of Adsorbed Protein Layers

van Aken, George A. (Royal Society of Chemistry, 1995)
Application of Polymer Scaling Concepts to Purified Gliadins at the Air-Water Interface

Hargreaves, Jeremy; Douillard, Roger; Popineau, Yves (Royal Society of Chemistry, 1995)
Association of Chymosin with Adsorbed Caseins

de Roos, André L.; Walstra, Pieter; Geurts, Tom J. (Royal Society of Chemistry, 1995)
Binding of Calcium Ions by Pectins and Relationship to Gelation

Garnier, Catherine; Axelos, Monique A. V.; Thibault, Jean-François (Royal Society of Chemistry, 1995)
Biochemical and Physico-chemical Characteristics of the Protein Constituents of Crab Analogues Prepared by Thermal Gelation or Extrusion Cooking

Thiebaud, Maryse; Dumay, Eliane; Cheftel, Jean-Claude (Royal Society of Chemistry, 1995)
Bubble Growth on an Active Site: Effect of the Cavity Volume

Zuidberg, Antien F.; Prins, A. (Royal Society of Chemistry, 1995)
Bulk and Surface Rheological Properties of Wafer Batters

Oliver, Ged; Sahi, Sarabjit S. (Royal Society of Chemistry, 1995)
Calculation of Glass Transition Temperature of Food Proteins and Plasticizer Effects of Different Ingredients

Matveev, Yu. I. (Royal Society of Chemistry, 1995)
Changes in Molecular Structure and Functionality during Purification and Denaturation of Faba Bean Proteins

Rawel, Harshadrai M.; Muschiolik, Gerald (Royal Society of Chemistry, 1995)
Colloidal Stability and Sedimentation of Pectin-Stabilized Acid Milk Drinks

Kravtchenko, T. P; Parker, A.; Trespoey, A. (Royal Society of Chemistry, 1995)
Comparison of the Foaming and Interfacial Properties of Two Related Lipid-binding Proteins from Wheat in the Presence of a Competing Surfactant

Husband, F.; Wilde, P. J.; Marion, D.; Clark, D. C. (Royal Society of Chemistry, 1995)
Competitive Adsorption of Spherical Particles of Different Sizes by Molecular Dynamics

Pelan, Eddie G.; Dickinson, Eric (Royal Society of Chemistry, 1995)
Concluding Remarks

Lorient, Denis (Royal Society of Chemistry, 1995)
Conformational Stability of Globular Proteins: A Differential Scanning Calorimetry Study of Whey Proteins

Relkin, Perla; Muller, Arabelle; Launay, Bernard (Royal Society of Chemistry, 1995)
Contents

Dickinson, E.; Lorient, D. (Royal Society of Chemistry, 1995)
Decrease of <i>In Vitro</i> Hydrolysis of Soybean Protein by Sodium Carrageenan

Mouécoucou, J.; Villaume, C.; Bau, H. M.; Schwertz, A.; Nicolas, J. P.; Méjean, L. (Royal Society of Chemistry, 1995)
Destabilization of Monoglyceride Monolayers at the Air-Water Interface: Structure and Stability Relationships

Rodriguez Patino, J. M.; de la Fuente Feria, J. (Royal Society of Chemistry, 1995)
Determination of Protein Foam Stability in the Presence of Polysaccharide

Izgi, Esra; Dickinson, Eric (Royal Society of Chemistry, 1995)
Disproportionation in Aerosol Whipped Cream

Wijnen, M. E.; Prins, A. (Royal Society of Chemistry, 1995)

Отображаемые элементы 1-20 из 83

Следующая страница

Смотреть

Весь архив

по журналам "Food Macromolecules and Colloids"