Titel	Veröffentlichungsdatum	Sprache	Zitate
Rheological and thermal properties of milk gels formed with κ-carrageenan. I. Sodium caseinate	1999/11/01	English
Hydrocolloid Applications, A. Nussinovitch, Blackie Academic and Professional (Chapman and Hall, London), 354 pp., ISBN 0 412 62120 7, US$105	1999/09/01	English
Phase separation in aqueous gelatin–κ-carrageenan systems	1999/11/01	English
Rheological influence of non-gelling amylopectins on β-lactoglobulin gel structures	2000/09/01
The influence of a mixed anionic system on the aggregation behaviour of agarose	2001/01/01	English
Galactomannans in disturbances of structured wax–hydrocolloid-based coatings of citrus fruit (easy-peelers)	2000/11/01	English
bibliography	2002/03/01	English
Index	1999/11/01	English
A novel method for determining the dissolution kinetics of hydrocolloid powders	1999/05/01	English
Supramolecular structure of gel-forming systems of pectins of different origin	1998/07/01	English
Relationships between water activity and viscosity of solutions	2001/01/01	English
The classification of natural gums. Part IX. A method to distinguish between two types of commercial carrageenan	1998/10/01	English
Gums and Stabilisers for the Food Industry, volume 10	2000/11/01	English
Revised look at the interaction of starch with electrolyte: effect of salts of metals from the first non-transition group	2002/01/01	English
Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface	2002/01/01	English
Formation and stability of sodium caseinate emulsions: influence of retorting (121°C for 15 min) before or after emulsification	2002/03/01	English
Heat induced aggregation and gelation of β-lactoglobulin in the presence of κ-carrageenan	1999/01/01	English
Changes in the texture and structure of cod and haddock fillets during frozen storage	2002/07/01	English
The classification of natural gums. X. Chemometric characterization of exudate gums that conform to the revised specification of the gum arabic for food use, and the identification of adulterants	1998/04/01	English
Preliminary study on the degradation kinetics of agarose and carrageenans by ultrasound	1999/11/01	English
Microstructure and flow behaviour of liquid water-gelatin-locust bean gum systems	2001/01/01	English
Effects of sucrose and CMC on D2O diffusion in water	1998/04/01	English
Quantitative analysis of hydrocolloids in food systems by methanolysis coupled to reverse HPLC. Part 2. Pectins, alginates and xanthan	2000/01/01
Gelation properties of dispersions containing polymerized and native whey protein isolate	2001/01/01	English
Connection between rheological parameters and colloidal interactions of a soy protein suspension	1999/11/01	English
Weight, mechanical and structural changes induced in alginate gel beads by DC electrical field	2001/01/01	English
Shear-induced structuring of particulate whey protein gels	1998/10/01	English
Molecular characterization of commercial pectins by separation with linear mix gel permeation columns in-line with multi-angle light scattering detection	2000/01/01
Interaction of food polysaccharides with ovalbumin	1998/07/01	English
Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels	2001/01/01	English