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Results:
1-7
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Results: 7
Authors:
CONDEPETIT B
NUESSLI J
HANDSCHIN S
ESCHER F
Citation: B. Condepetit et al., COMPARATIVE CHARACTERIZATION OF AQUEOUS STARCH DISPERSIONS BY LIGHT-MICROSCOPY, RHEOMETRY AND IODINE BINDING BEHAVIOR, Starke, 50(5), 1998, pp. 184-192
Authors:
CONDEPETIT B
Citation: B. Condepetit, 1ST INTERNATIONAL-SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE - HELD IN ZURICH, SWITZERLAND, 16-21 MARCH 1997, Trends in food science & technology, 8(7), 1997, pp. 242-244
Authors:
CONDEPETIT B
PFIRTER A
ESCHER F
Citation: B. Condepetit et al., INFLUENCE OF XANTHAN ON THE RHEOLOGICAL PROPERTIES OF AQUEOUS STARCH-EMULSIFIER SYSTEMS, Food hydrocolloids, 11(4), 1997, pp. 393-399
Authors:
NUESSLI J
SIGG B
CONDEPETIT B
ESCHER F
Citation: J. Nuessli et al., CHARACTERIZATION AMYLOS-FLAVOR COMPLEXES BY DSC AND X-RAY-DIFFRACTION, Food hydrocolloids, 11(1), 1997, pp. 27-34
Authors:
CONDEPETIT B
ESCHER F
Citation: B. Condepetit et F. Escher, COMPLEXATION INDUCED CHANGES OF RHEOLOGICAL PROPERTIES OF STARCH SYSTEMS AT DIFFERENT MOISTURE LEVELS, Journal of rheology, 39(6), 1995, pp. 1497-1518
Authors:
NUESSLI J
CONDEPETIT B
TROMMSDORFF UR
ESCHER F
Citation: J. Nuessli et al., INFLUENCE OF STARCH FLAVOR INTERACTIONS ON RHEOLOGICAL PROPERTIES OF LOW CONCENTRATION STARCH SYSTEMS, Carbohydrate polymers, 28(2), 1995, pp. 167-170
Authors:
CONDEPETIT B
ESCHER F
Citation: B. Condepetit et F. Escher, INFLUENCE OF STARCH-LIPID COMPLEXATION ON THE AGING BEHAVIOR OF HIGH-CONCENTRATION STARCH GELS, Starke, 46(5), 1994, pp. 172-177
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1-7
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