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Results:
1-7
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Results: 7
Authors:
Tuinier, R
ten Grotenhuis, E
de Kruif, CG
Citation: R. Tuinier et al., The effect of depolymerised guar gum on the stability of skim milk, FOOD HYDROC, 14(1), 2000, pp. 1-7
Authors:
ten Grotenhuis, E
Paques, M
van Aken, GA
Citation: E. Ten Grotenhuis et al., The application of diffusing-wave spectroscopy to monitor the phase behavior of emulsion-polysaccharide systems, J COLL I SC, 227(2), 2000, pp. 495-504
Authors:
Tuinier, R
ten Grotenhuis, E
Holt, C
Timmins, PA
de Kruif, CG
Citation: R. Tuinier et al., Depletion interaction of casein micelles and an exocellular polysaccharide, PHYS REV E, 60(1), 1999, pp. 848-856
Authors:
van Miltenburg, JC
ten Grotenhuis, E
Citation: Jc. Van Miltenburg et E. Ten Grotenhuis, A thermodynamic investigation of tripalmitin. Molar heat capacities of thealpha- and beta-form between 10 K and 350 K, J CHEM EN D, 44(4), 1999, pp. 721-726
Authors:
Pots, AM
ten Grotenhuis, E
Gruppen, H
Voragen, AGJ
de Kruif, KG
Citation: Am. Pots et al., Thermal aggregation of patatin studied in situ, J AGR FOOD, 47(11), 1999, pp. 4600-4605
Authors:
ten Grotenhuis, E
van Aken, GA
van Malssen, KF
Schenk, H
Citation: E. Ten Grotenhuis et al., Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction, J AM OIL CH, 76(9), 1999, pp. 1031-1039
Authors:
van Aken, GA
ten Grotenhuis, E
van Langevelde, AJ
Schenk, H
Citation: Ga. Van Aken et al., Composition and crystallization of milk fat fractions, J AM OIL CH, 76(11), 1999, pp. 1323-1331
Risultati:
1-7
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