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Results: 1-10 |
Results: 10
Special issue on food microscopy and structure
Authors: Conde-Petit, B Escher, F
Citation: B. Conde-petit et F. Escher, Special issue on food microscopy and structure, LEBENSM-WIS, 34(1), 2001, pp. 1-1
Visualization of food structure by Confocal Laser Scanning Microscopy (CLSM)
Authors: Durrenberger, MB Handschin, S Conde-Petit, B Escher, F
Citation: Mb. Durrenberger et al., Visualization of food structure by Confocal Laser Scanning Microscopy (CLSM), LEBENSM-WIS, 34(1), 2001, pp. 11-17
Evidence of starch inclusion complexation with lactones
Authors: Heinemann, C Conde-Petit, B Nuessli, J Escher, F
Citation: C. Heinemann et al., Evidence of starch inclusion complexation with lactones, J AGR FOOD, 49(3), 2001, pp. 1370-1376
Perspectives of starch in food science
Authors: Conde-Petit, B Nuessli, J Arrigoni, E Escher, F Amado, R
Citation: B. Conde-petit et al., Perspectives of starch in food science, CHIMIA, 55(3), 2001, pp. 201-205
Structural properties of starch in bread and bread model systems: Influence of an antistaling alpha-amylase
Authors: Hug-Iten, S Escher, F Conde-Petit, B
Citation: S. Hug-iten et al., Structural properties of starch in bread and bread model systems: Influence of an antistaling alpha-amylase, CEREAL CHEM, 78(4), 2001, pp. 421-428
Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition
Authors: Nuessli, J Handschin, S Conde-Petit, B Escher, F
Citation: J. Nuessli et al., Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition, STARCH, 52(1), 2000, pp. 22-27
Thermal modifications of starch during high-temperature drying of pasta
Authors: Zweifel, C Conde-Petit, B Escher, F
Citation: C. Zweifel et al., Thermal modifications of starch during high-temperature drying of pasta, CEREAL CHEM, 77(5), 2000, pp. 645-651
Phase separation and rheology of aqueous starch/galactomannan systems
Authors: Closs, CB Conde-Petit, B Roberts, ID Tolstoguzov, VB Escher, F
Citation: Cb. Closs et al., Phase separation and rheology of aqueous starch/galactomannan systems, CARBOHY POL, 39(1), 1999, pp. 67-77
Changes in starch microstructure on baking and staling of wheat bread
Authors: Hug-Iten, S Handschin, S Conde-Petit, B Escher, F
Citation: S. Hug-iten et al., Changes in starch microstructure on baking and staling of wheat bread, FOOD SCIENC, 32(5), 1999, pp. 255-260
Physico-chemical changes in starch induced by high pressure treatment
Authors: Yamamoto, K Conde-Petit, B Handschin, S Escher, F
Citation: K. Yamamoto et al., Physico-chemical changes in starch induced by high pressure treatment, VTT SYMPOS, 186, 1998, pp. 197-197
Risultati: 1-10 |