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Results: 1-10 |
Results: 10
Pressure effects on whey protein-pectin mixtures
Authors: Michel, M Leser, ME Syrbe, A Clerc, MF Bauwens, I Bovetto, L von Schack, ML Watzke, HJ
Citation: M. Michel et al., Pressure effects on whey protein-pectin mixtures, LEBENSM-WIS, 34(1), 2001, pp. 41-52
Improved oil solubilization in oil/water food grade microemulsions in the presence of polyols and ethanol
Authors: Garti, N Yaghmur, A Leser, ME Clement, V Watzke, HJ
Citation: N. Garti et al., Improved oil solubilization in oil/water food grade microemulsions in the presence of polyols and ethanol, J AGR FOOD, 49(5), 2001, pp. 2552-2562
Innovating R&D innovation
Authors: Watzke, HJ Saguy, IS
Citation: Hj. Watzke et Is. Saguy, Innovating R&D innovation, FOOD TECHN, 55(5), 2001, pp. 174
Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions
Authors: Reiffers-Magnani, CK Cuq, JL Watzke, HJ
Citation: Ck. Reiffers-magnani et al., Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions, FOOD HYDROC, 14(6), 2000, pp. 521-530
Release of volatiles from cubic phases: Monitoring by gas sensors
Authors: Vauthey, S Visani, P Frossard, P Garti, N Leser, ME Watzke, HJ
Citation: S. Vauthey et al., Release of volatiles from cubic phases: Monitoring by gas sensors, J DISP SCI, 21(3), 2000, pp. 263-278
Solubilization of hydrophilic compounds in copolymer aggregates
Authors: Vauthey, S Leser, ME Garti, N Watzke, HJ
Citation: S. Vauthey et al., Solubilization of hydrophilic compounds in copolymer aggregates, J COLL I SC, 225(1), 2000, pp. 16-24
Structured fluids as microreactors for flavor formation by the Maillard reaction
Authors: Vauthey, S Milo, C Frossard, P Garti, N Leser, ME Watzke, HJ
Citation: S. Vauthey et al., Structured fluids as microreactors for flavor formation by the Maillard reaction, J AGR FOOD, 48(10), 2000, pp. 4808-4816
Composite structure formation in whey protein stabilized O/W emulsions. I.Influence of the dispersed phase on viscoelastic properties
Authors: Reiffers-Magnani, CK Cuq, JL Watzke, HJ
Citation: Ck. Reiffers-magnani et al., Composite structure formation in whey protein stabilized O/W emulsions. I.Influence of the dispersed phase on viscoelastic properties, FOOD HYDROC, 13(4), 1999, pp. 303-316
High hydrostatic pressure: A tool to structure food
Authors: Michel, M Leser, ME Syrbe, A Clerc, MF Bauwens, I Appolonia-Nouzille, C von Schack, ML Watzke, HJ
Citation: M. Michel et al., High hydrostatic pressure: A tool to structure food, SCANNING, 21(2), 1999, pp. 127-128
Structure formation in protein-polysaccharide mixtures upon pressure treatment
Authors: Michel, M Leser, ME Syrbe, A Clerc, MF Bauwens, I von Schack, ML Watzke, HJ
Citation: M. Michel et al., Structure formation in protein-polysaccharide mixtures upon pressure treatment, VTT SYMPOS, 186, 1998, pp. 69-82
Risultati: 1-10 |