| 1 - 11 |
The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC)
Liszka-Skoczylas M, Ptaszek A, Zmudzinski D |
| 12 - 20 |
Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation
Yu XY, Llave Y, Fukuoka M, Sakai N |
| 21 - 29 |
Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties
Rodriguez O, Santacatalina JV, Simal S, Garcia-Perez JV, Femenia A, Rossello C |
| 30 - 37 |
Solid state of processed carbohydrate matrices from maltodextrin and sucrose
Tackenberg MW, Thommes M, Schuchmann HP, Kleinebudde P |
| 38 - 46 |
Flow and strength properties of cassava and yarn starch-glycerol composites essential in the design of handling equipment for granular solids
Fadeyibi A, Osunde ZD, Agidi G, Evans EC |
| 47 - 52 |
Kinetics of viscosity reduction of pectin solutions using a pectinase formulation at high hydrostatic pressure
Tomlin BD, Jones SE, Teixeira AA, Correll MJ, Reyes-De-Corcuera JI |
| 53 - 53 |
Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions (vol 79, pg 1136, 2007)
Adhikari B, Howes T, Shrestha A, Bhandari BR |
