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Results: 1-14 |
Results: 14
RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEET-POTATO TEXTURE
Authors: TRUONG VD WALTER WM HAMANN DD
Citation: Vd. Truong et al., RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEET-POTATO TEXTURE, Journal of texture studies, 28(2), 1997, pp. 163-185
COVALENT BONDING IN PRESSURE-INDUCED FISH-PROTEIN GELS
Authors: GILLELAND GM LANIER TC HAMANN DD
Citation: Gm. Gilleland et al., COVALENT BONDING IN PRESSURE-INDUCED FISH-PROTEIN GELS, Journal of food science, 62(4), 1997, pp. 713
TRANSGLUTAMINASE EFFECTS ON LOW-TEMPERATURE GELATION OF FISH-PROTEIN SOLS
Authors: LEE HG LANIER TC HAMANN DD KNOPP JA
Citation: Hg. Lee et al., TRANSGLUTAMINASE EFFECTS ON LOW-TEMPERATURE GELATION OF FISH-PROTEIN SOLS, Journal of food science, 62(1), 1997, pp. 20-24
COVALENT CROSS-LINKING EFFECTS ON THERMORHEOLOGICAL PROFILES OF FISH-PROTEIN GELS
Authors: LEE HG LANIER TC HAMANN DD
Citation: Hg. Lee et al., COVALENT CROSS-LINKING EFFECTS ON THERMORHEOLOGICAL PROFILES OF FISH-PROTEIN GELS, Journal of food science, 62(1), 1997, pp. 25
CHEMICALLY-INDUCED COVALENT CROSS-LINKS AFFECT THERMORHEOLOGICAL PROFILES OF FISH-PROTEIN GELS
Authors: LEE HG LANIER TC HAMANN DD
Citation: Hg. Lee et al., CHEMICALLY-INDUCED COVALENT CROSS-LINKS AFFECT THERMORHEOLOGICAL PROFILES OF FISH-PROTEIN GELS, Journal of food science, 62(1), 1997, pp. 29-32
MECHANISM FOR STABILIZATION OF FISH ACTOMYOSIN BY SODIUM LACTATE
Authors: MACDONALD GA LANIER TC SWAISGOOD HE HAMANN DD
Citation: Ga. Macdonald et al., MECHANISM FOR STABILIZATION OF FISH ACTOMYOSIN BY SODIUM LACTATE, Journal of agricultural and food chemistry, 44(1), 1996, pp. 106-112
RHEOLOGICAL ANALYSIS OF ANION-INDUCED MATRIX TRANSFORMATIONS IN THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS
Authors: BOWLAND EL FOEGEDING EA HAMANN DD
Citation: El. Bowland et al., RHEOLOGICAL ANALYSIS OF ANION-INDUCED MATRIX TRANSFORMATIONS IN THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS, Food hydrocolloids, 9(1), 1995, pp. 57-64
POLYACRYLAMIDE GELS AS ELASTIC MODELS FOR FOOD GELS
Authors: FOEGEDING EA GONZALEZ C HAMANN DD CASE S
Citation: Ea. Foegeding et al., POLYACRYLAMIDE GELS AS ELASTIC MODELS FOR FOOD GELS, Food hydrocolloids, 8(2), 1994, pp. 125-134
FRACTURE PROPERTIES OF KONJAC MANNAN GEL - EFFECT OF GEL TEMPERATURE
Authors: CASE SE HAMANN DD
Citation: Se. Case et Dd. Hamann, FRACTURE PROPERTIES OF KONJAC MANNAN GEL - EFFECT OF GEL TEMPERATURE, Food hydrocolloids, 8(2), 1994, pp. 147-154
TEMPERATURE AND PH AFFECT TRANSGLUTAMINASE-CATALYZED SETTING OF CRUDEFISH ACTOMYOSIN
Authors: JOSEPH D LANIER TC HAMANN DD
Citation: D. Joseph et al., TEMPERATURE AND PH AFFECT TRANSGLUTAMINASE-CATALYZED SETTING OF CRUDEFISH ACTOMYOSIN, Journal of food science, 59(5), 1994, pp. 1018
TEMPERATURE AND PH AFFECT TRANSGLUTAMINASE-CATALYZED SETTING OF CRUDEFISH ACTOMYOSIN
Authors: JOSEPH D LANIER TC HAMANN DD
Citation: D. Joseph et al., TEMPERATURE AND PH AFFECT TRANSGLUTAMINASE-CATALYZED SETTING OF CRUDEFISH ACTOMYOSIN, Journal of food science, 59(5), 1994, pp. 1018
FRACTURE OF ALASKA POLLOCK GELS IN WATER - EFFECTS OF MINCED MUSCLE PROCESSING AND TEST TEMPERATURE
Authors: HOWE JR HAMANN DD LANIER TC PARK JW
Citation: Jr. Howe et al., FRACTURE OF ALASKA POLLOCK GELS IN WATER - EFFECTS OF MINCED MUSCLE PROCESSING AND TEST TEMPERATURE, Journal of food science, 59(4), 1994, pp. 777-780
PRESSURE-SENSITIVE ADHESIVE PROPERTIES OF WHEAT-FLOUR DOUGH AND THE INFLUENCE OF TEMPERATURE, SEPARATION RATE, AND MOISTURE-CONTENT
Authors: HEDDLESON SS HAMANN DD LINEBACK DR SLADE L
Citation: Ss. Heddleson et al., PRESSURE-SENSITIVE ADHESIVE PROPERTIES OF WHEAT-FLOUR DOUGH AND THE INFLUENCE OF TEMPERATURE, SEPARATION RATE, AND MOISTURE-CONTENT, Cereal chemistry, 71(6), 1994, pp. 564-570
THE DAHLQUIST CRITERION - APPLICABILITY OF A RHEOLOGICAL CRITERION TOTHE LOSS OF PRESSURE-SENSITIVE TACK IN FLOUR-WATER DOUGH
Authors: HEDDLESON SS HAMANN DD LINEBACK DR
Citation: Ss. Heddleson et al., THE DAHLQUIST CRITERION - APPLICABILITY OF A RHEOLOGICAL CRITERION TOTHE LOSS OF PRESSURE-SENSITIVE TACK IN FLOUR-WATER DOUGH, Cereal chemistry, 70(6), 1993, pp. 744-748
Risultati: 1-14 |