Food Macromolecules and Colloids - Special Publication
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Published By Royal Society Of Chemistry

9780854047000
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Preface

2013 ◽  
pp. P005-P006

Bulk and Surface Rheological Properties of Wafer Batters

2013 ◽  
pp. 503-506
Author(s):  
Ged Oliver ◽  
Sarabjit S. Sahi
Keyword(s):  
Rheological Properties

Effect of Starter Culture on Rheology of Yoghurt

2013 ◽  
pp. 492-494 ◽  
Author(s):  
H. Rohm
Keyword(s):  
Starter Culture

Effect of Hydrocolloid Concentration on Mechanical Behaviour of Orange Gels

2013 ◽  
pp. 488-491
Author(s):  
S. M. Fiszman ◽  
M. C. Trujillo ◽  
L. Durán
Keyword(s):  
Mechanical Behaviour

The Importance of Biopolymers in Structure Engineering

2013 ◽  
pp. 363-375 ◽  
Author(s):  
Anne-Marie Hermansson
Keyword(s):  
Structure Engineering

Whey Protein + Polysaccharide Mixtures: Polymer Incompatibility and Its Application

2013 ◽  
pp. 328-339 ◽  
Author(s):  
A. Syrbe ◽  
P. B. Fernandes ◽  
F. Dannenberg ◽  
W. Bauer ◽  
H. Klostermeyer
Keyword(s):  
Whey Protein

Interactions between Fat Crystals and Proteins at the Oil–Water Interface

2013 ◽  
pp. 194-197 ◽  
Author(s):  
Leanne G. Ogden ◽  
Andrew J. Rosenthal
Keyword(s):  
Water Interface ◽  
Fat Crystals

Studies of Interactions between Casein and Phospholipid Vesicles

2013 ◽  
pp. 146-153 ◽  
Author(s):  
Yuan Fang ◽  
Douglas G. Dalgleish
Keyword(s):  
Phospholipid Vesicles
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