Food research international

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  Año 2001, Vol. 34, Número 10

  • Physical properties of foods special issue

    M. G. Scanlon

    pág. 839

    

  • Bread properties and crumb structure

    M. G. Scanlon

    págs. 841-864

    

  • Non-contact ultrasonic measurements in food materials

    J. N. Coupland, R. Saggin

    págs. 865-870

    

  • Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels

    A. Nussinovitch, M. G. Corradini

    págs. 871-878

    

  • Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels

    M. H. Lau

    págs. 879-886

    

  • Stability of whipped dairy creams containing locust bean gum/l-carrageenan mixtures during freezing-thawing processes

    María Montaña Cámara Hurtado, Nuria Martínez Navarrete

    págs. 887-894

    

  • Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems

    Y. H. Roos, K. Kouassi

    págs. 895-901

    

  • Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry

    M. F. Mazzobre

    págs. 903-911

    

  • The microstructure of foamed maltodextrin/sodium caseinate powders: a comparative study by microscopy and physical techniques

    A. Schoonman

    págs. 913-929

    

  • Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides

    R. Hans Tromp, F. van de Velde

    págs. 931-938

    

  • Microstructural changes of potato cells and starch granules heated in oil

    J. M. Aguilera

    págs. 939-947