Title	Publication Date	Language	Citations
The stability of guar gum in an aqueous system under acidic conditions	2000/03/01	English
Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals	2000/03/01	English
Emulsifying characterization of hens egg yolk proteins in oil-in-water emulsions	1998/10/01	English
Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties	1999/07/01	English
Calendar	2001/05/01	English
Bibliography of food hydrocolloids	2001/05/01	English
Fluorescence microscopy to study galactomannan structure in frozen sucrose and milk protein solutions	1999/07/01	English
The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media.	1999/03/01	English
Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing	2001/01/01	English
Influence of κ-carrageenan on the properties of a protein-stabilized emulsion	1998/10/01	English
Why are gelatin solutions Newtonian?	1998/04/01	English
Rheological properties of the mucilage gum (Opuntia ficus indica)	2000/09/01
Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium	1999/11/01	English
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications		English
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis		English
Ultrasound modification of pectin and the mechanism of its interaction with cyanidin-3-O-glucoside		English
Rheology and structure of ovalbumin gels at low pH and low ionic strength	2002/05/01	English
Aggregation kinetics of heated whey protein-stabilised emulsions: effect of low-molecular weight emulsifiers	2001/05/01	English
Graphical abstract TOC	2023/05/01	English
Contents continued	2023/05/01	English
Graphical abstract TOC	2023/05/01	English
Editorial Board	2023/05/01	English
Starch-anthocyanins complex: Characterization, digestibility, and mechanism		English
The formation, interfacial, and foaming properties of complex constructed by caseinate and soy protein nanoparticle		English
Structural and compositional characterization of Ca- and β-casein enriched casein micelles		English
Use of pectinesterase for detection of hydrocolloids addition in natural orange juice	1999/11/01	English
Structure formation in liquid solutions and gels of polysaccharides A review of the authors work1	1998/07/01	English
Permeability and roughness determinations of wax-hydrocolloid coatings, and their limitations in determining citrus fruit overall quality	2001/01/01	English
Investigating the influence mechanism of interfacial protein and lipid changes on the foam properties of whole egg liquid	2024/05/01	English
Biocompatible porous material templated from gliadin particle and gellan gum co-stabilized wet foam	2024/05/01	English