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Results: 1-13 |
Results: 13
ON THE MOLECULAR CHARACTERISTICS, COMPOSITIONAL PROPERTIES, AND STRUCTURAL-FUNCTIONAL MECHANISMS OF MALTODEXTRINS - A REVIEW
Authors: CHRONAKIS IS
Citation: Is. Chronakis, ON THE MOLECULAR CHARACTERISTICS, COMPOSITIONAL PROPERTIES, AND STRUCTURAL-FUNCTIONAL MECHANISMS OF MALTODEXTRINS - A REVIEW, Critical reviews in food science and nutrition, 38(7), 1998, pp. 599-637
MEASUREMENT OF THE HEAT-TRANSFER COEFFICIENT IN A THAWING TUNNEL
Authors: GEKAS V CHRONAKIS IS ESCADA C SJOHOLM I
Citation: V. Gekas et al., MEASUREMENT OF THE HEAT-TRANSFER COEFFICIENT IN A THAWING TUNNEL, Journal of food process engineering, 21(4), 1998, pp. 271-278
STRUCTURAL-PROPERTIES OF GELATIN-PECTIN GELS .1. EFFECT OF ETHYLENE-GLYCOL
Authors: CHRONAKIS IS KASAPIS S ABEYSEKERA R
Citation: Is. Chronakis et al., STRUCTURAL-PROPERTIES OF GELATIN-PECTIN GELS .1. EFFECT OF ETHYLENE-GLYCOL, Food hydrocolloids, 11(3), 1997, pp. 271-279
ORGANIZATION AND ASSOCIATION OF KAPPA-CARRAGEENAN HELICES UNDER DIFFERENT SALT CONDITIONS
Authors: PICULELL L BORGSTROM J CHRONAKIS IS QUIST PO VIEBKE C
Citation: L. Piculell et al., ORGANIZATION AND ASSOCIATION OF KAPPA-CARRAGEENAN HELICES UNDER DIFFERENT SALT CONDITIONS, International journal of biological macromolecules, 21(1-2), 1997, pp. 141-153
STRUCTURAL-FUNCTIONAL AND WATER-HOLDING STUDIES OF BIOPOLYMERS IN LOW-FAT CONTENT SPREADS
Authors: CHRONAKIS IS
Citation: Is. Chronakis, STRUCTURAL-FUNCTIONAL AND WATER-HOLDING STUDIES OF BIOPOLYMERS IN LOW-FAT CONTENT SPREADS, Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 36-44
NETWORK FORMATION AND VISCOELASTIC PROPERTIES OF COMMERCIAL SOY PROTEIN DISPERSIONS - EFFECT OF HEAT-TREATMENT, PH AND CALCIUM-IONS
Authors: CHRONAKIS IS
Citation: Is. Chronakis, NETWORK FORMATION AND VISCOELASTIC PROPERTIES OF COMMERCIAL SOY PROTEIN DISPERSIONS - EFFECT OF HEAT-TREATMENT, PH AND CALCIUM-IONS, Food research international, 29(2), 1996, pp. 123-134
GELATION AND PHASE-SEPARATION IN MALTODEXTRIN-CASEINATE SYSTEMS
Authors: MANOJ P KASAPIS S CHRONAKIS IS
Citation: P. Manoj et al., GELATION AND PHASE-SEPARATION IN MALTODEXTRIN-CASEINATE SYSTEMS, Food hydrocolloids, 10(4), 1996, pp. 407-420
RHEOLOGY OF KAPPA-CARRAGEENAN IN MIXTURES OF SODIUM AND CESIUM IODIDE- 2 TYPES OF GELS
Authors: CHRONAKIS IS PICULELL L BORGSTROM J
Citation: Is. Chronakis et al., RHEOLOGY OF KAPPA-CARRAGEENAN IN MIXTURES OF SODIUM AND CESIUM IODIDE- 2 TYPES OF GELS, Carbohydrate polymers, 31(4), 1996, pp. 215-225
SMALL DEFORMATION RHEOLOGICAL PROPERTIES OF MALTODEXTRIN-MILK PROTEINSYSTEMS
Authors: CHRONAKIS IS KASAPIS S RICHARDSON RK
Citation: Is. Chronakis et al., SMALL DEFORMATION RHEOLOGICAL PROPERTIES OF MALTODEXTRIN-MILK PROTEINSYSTEMS, Carbohydrate polymers, 29(2), 1996, pp. 137-148
A RHEOLOGICAL STUDY ON THE APPLICATION OF CARBOHYDRATE-PROTEIN INCOMPATIBILITY TO THE DEVELOPMENT OF LOW-FAT COMMERCIAL SPREADS
Authors: CHRONAKIS IS KASAPIS S
Citation: Is. Chronakis et S. Kasapis, A RHEOLOGICAL STUDY ON THE APPLICATION OF CARBOHYDRATE-PROTEIN INCOMPATIBILITY TO THE DEVELOPMENT OF LOW-FAT COMMERCIAL SPREADS, Carbohydrate polymers, 28(4), 1995, pp. 367-373
PREPARATION AND ANALYSIS OF WATER CONTINUOUS VERY-LOW FAT SPREADS
Authors: CHRONAKIS IS KASAPIS S
Citation: Is. Chronakis et S. Kasapis, PREPARATION AND ANALYSIS OF WATER CONTINUOUS VERY-LOW FAT SPREADS, Lebensmittel-Wissenschaft + Technologie, 28(5), 1995, pp. 488-494
CHARACTERIZATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES
Authors: CHRONAKIS IS KASAPIS S RICHARDSON RK DOXASTAKIS G
Citation: Is. Chronakis et al., CHARACTERIZATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES, Journal of texture studies, 26(4), 1995, pp. 371-389
STRUCTURAL-PROPERTIES OF SINGLE AND MIXED MILK SOYA PROTEIN SYSTEMS
Authors: CHRONAKIS IS KASAPIS S
Citation: Is. Chronakis et S. Kasapis, STRUCTURAL-PROPERTIES OF SINGLE AND MIXED MILK SOYA PROTEIN SYSTEMS, Food hydrocolloids, 7(6), 1993, pp. 459-478
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