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Results: 1-12 |
Results: 12
Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose
Authors: Tang, J Mao, R Tung, MA Swanson, BG
Citation: J. Tang et al., Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose, CARBOHY POL, 44(3), 2001, pp. 197-209
Rheological properties of gellan gels containing filler particles
Authors: Jampen, S Britt, IJ Yada, S Tung, MA
Citation: S. Jampen et al., Rheological properties of gellan gels containing filler particles, J FOOD SCI, 66(2), 2001, pp. 289-293
Permeation of oxygen and water vapor through EVOH films as influenced by relative humidity
Authors: Zhang, ZB Britt, IJ Tung, MA
Citation: Zb. Zhang et al., Permeation of oxygen and water vapor through EVOH films as influenced by relative humidity, J APPL POLY, 82(8), 2001, pp. 1866-1872
Limonene transport and mechanical properties of EVOH and nylon 6,6 films as influenced by RH
Authors: Zhang, ZB Lim, LT Tung, MA
Citation: Zb. Zhang et al., Limonene transport and mechanical properties of EVOH and nylon 6,6 films as influenced by RH, J APPL POLY, 79(11), 2001, pp. 1949-1957
Permeation of oxygen, water vapor, and limonene through printed and unprinted biaxially oriented polypropylene films
Authors: Rubino, M Tung, MA Yada, S Britt, IJ
Citation: M. Rubino et al., Permeation of oxygen, water vapor, and limonene through printed and unprinted biaxially oriented polypropylene films, J AGR FOOD, 49(6), 2001, pp. 3041-3045
Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat cheddar type cheeses
Authors: Punidadas, P Tung, MA Feirtag, J
Citation: P. Punidadas et al., Potential use of homogenized whey protein dispersions and process modification for the manufacture of low fat and reduced fat cheddar type cheeses, INT J DAIRY, 53(2), 2000, pp. 45-50
Gellan polymer solution properties: dilute and concentrated regimes
Authors: Jampen, S Britt, IJ Tung, MA
Citation: S. Jampen et al., Gellan polymer solution properties: dilute and concentrated regimes, FOOD RES IN, 33(7), 2000, pp. 579-586
Incorporating whey proteins into mozzarella cheese
Authors: Punidadas, P Feirtag, J Tung, MA
Citation: P. Punidadas et al., Incorporating whey proteins into mozzarella cheese, INT J DAIRY, 52(2), 1999, pp. 51-55
Water absorption in EVOH films and its influence on glass transition temperature
Authors: Zhang, ZB Britt, IJ Tung, MA
Citation: Zb. Zhang et al., Water absorption in EVOH films and its influence on glass transition temperature, J POL SC PP, 37(7), 1999, pp. 691-699
Yield testing
Authors: Punidadas, P Feirtag, J Tung, MA
Citation: P. Punidadas et al., Yield testing, DAIRY IND, 64(9), 1999, pp. 25
Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content
Authors: Lim, LT Mine, Y Tung, MA
Citation: Lt. Lim et al., Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content, J FOOD SCI, 64(4), 1999, pp. 616-622
Characterization of gellan gels using stress relaxation
Authors: Tang, JM Tung, MA Zeng, YY
Citation: Jm. Tang et al., Characterization of gellan gels using stress relaxation, J FOOD ENG, 38(3), 1998, pp. 279-295
Risultati: 1-12 |