UB Paderborn / Katalog / Suche / in CDI

Tensile and Barrier Properties of Edible Films Made from Whey Proteins

Journal of food science, 2002-01, Vol.67 (1), p.188-193

2002

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Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content

Journal of food science, 1999-07, Vol.64 (4), p.616-622

1999

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Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose

Carbohydrate polymers, 2001-03, Vol.44 (3), p.197-209

2001

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Sorption and transport of water vapor in nylon 6,6 film

Journal of applied polymer science, 1999-01, Vol.71 (2), p.197-206

1999

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Transglutaminase Cross-Linked Egg White Protein Films: Tensile Properties and Oxygen Permeability

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4022-4029

1998

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Vapor pressure of allyl isothiocyanate and its transport in PVDC/PVC copolymer packaging film

Journal of food science, 1997-09, Vol.62 (5), p.1061-1062

1997

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Mechanical properties of gellan gels in relation to divalent cations

Journal of food science, 1995-07, Vol.60 (4), p.748-752

1995

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Stress-strain relationships for gellan gels in tension, compression and torsion

Journal of food engineering, 1997, Vol.31 (4), p.511-529

1997

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Anthocyanins as food colorants--a review

Journal of food biochemistry, 1987-09, Vol.11 (3), p.201-247

1987

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Thermally induced gelation of succinylated canola protein isolate

Journal of agricultural and food chemistry, 1989-03, Vol.37 (2), p.319-326

1989

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Modelling Heat Transfer in Steam/Air Processing of Thin Profile Packages

Canadian Institute of Food Science and Technology journal, 1986-12, Vol.19 (5), p.215-222

1986

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Rheology of fresh, aged and gamma-irradiated egg white

Journal of food science, 1970-01, Vol.35 (6), p.872-874

1970

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Relationship Between Hydrophobicity and Emulsifying Properties of Some Plant Proteins

Canadian Institute of Food Science and Technology journal, 1980-01, Vol.13 (1), p.23-27

1980

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Biochemical aspects of yeast flocculation and its measurement: a review

Journal of the Institute of Brewing, 1992-07, Vol.98 (4), p.293-300

1992

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Food material science and food process engineering: keys to product quality and safety

Food research international, 1995, Vol.28 (1), p.101-108

1995

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Solubilization of Rapeseed, Soy and Sunflower Protein Isolates by Surfactant and Proteinase Treatments

Canadian Institute of Food Science and Technology journal, 1980-01, Vol.13 (1), p.14-22

1980

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Colloidal properties of flocculent and nonflocculent brewing yeast suspensions

Biotechnology progress, 1993-05, Vol.9 (3), p.267-272

1993

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Yield stresses in molten chocolates

Journal of texture studies, 1993-09, Vol.24 (3), p.269-286

1993

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Dehydrated sweet corn quality

Canadian Institute of Food Science and Technology journal, 1979, Vol.12 (1), p.1-6

1979

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A review: separation and chemical properties of anthocyanins used for their qualitative and quantitative analysis

Journal of food biochemistry, 1987-12, Vol.11 (4), p.279-308

1987

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Colloidal aspects of yeast flocculation: a review

Journal of the Institute of Brewing, 1992-11, Vol.98 (6), p.525-531

1992

Volltextzugriff (PDF)

Physical properties of commercial brewing yeast suspensions

Journal of the Institute of Brewing, 1993-03, Vol.99 (2), p.159-164

1993

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Book Reviews

Canadian Institute of Food Science and Technology Journal, 1980, Vol.13 (4), p.137

Tung, M.A.

1980

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Book Reviews

Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire, 1980, Vol.13 (4), p.137-137

Tung, M.A.

1980

Volltextzugriff (PDF)

Book Reviews

Canadian Institute of Food Science and Technology Journal, 1980, Vol.13 (3), p.105-106

Tung, M.A.

1980

Volltextzugriff (PDF)

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Tensile and Barrier Properties of Edible Films Made from Whey Proteins

Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content

Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose

Sorption and transport of water vapor in nylon 6,6 film

Transglutaminase Cross-Linked Egg White Protein Films: Tensile Properties and Oxygen Permeability

Vapor pressure of allyl isothiocyanate and its transport in PVDC/PVC copolymer packaging film

Mechanical properties of gellan gels in relation to divalent cations

Stress-strain relationships for gellan gels in tension, compression and torsion

Anthocyanins as food colorants--a review

Thermally induced gelation of succinylated canola protein isolate

Modelling Heat Transfer in Steam/Air Processing of Thin Profile Packages

Rheology of fresh, aged and gamma-irradiated egg white

Relationship Between Hydrophobicity and Emulsifying Properties of Some Plant Proteins

Biochemical aspects of yeast flocculation and its measurement: a review

Food material science and food process engineering: keys to product quality and safety

Solubilization of Rapeseed, Soy and Sunflower Protein Isolates by Surfactant and Proteinase Treatments

Colloidal properties of flocculent and nonflocculent brewing yeast suspensions

Yield stresses in molten chocolates

Dehydrated sweet corn quality

A review: separation and chemical properties of anthocyanins used for their qualitative and quantitative analysis

Colloidal aspects of yeast flocculation: a review

Physical properties of commercial brewing yeast suspensions

Book Reviews

Book Reviews

Book Reviews

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