Zobrazeno 1 - 10
of 95
pro vyhledávání: '"van Aken, G.A."'
Publikováno v:
In Journal of Dairy Science May 2016 99(5):3624-3631
Publikováno v:
In Journal of Dairy Science July 2014 97(7):4542-4551
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
In Colloids and Surfaces A: Physicochemical and Engineering Aspects 24 September 2004 245(1-3):41-48
Publikováno v:
In Colloids and Surfaces A: Physicochemical and Engineering Aspects 31 December 2003 231(1-3):11-17
Publikováno v:
In Journal of Colloid And Interface Science 1 March 2002 247(1):125-131
Publikováno v:
In International Dairy Journal 1999 9(3):347-351
Publikováno v:
Food Colloids; self assembly and material science. Part V. Texture, Rheology and Sensory Perception.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec8b32d0cfd7e00fed4ea89916f45287
https://research.wur.nl/en/publications/tribology-as-a-tool-to-study-emulsion-behaviour-in-the-mouth
https://research.wur.nl/en/publications/tribology-as-a-tool-to-study-emulsion-behaviour-in-the-mouth
Publikováno v:
Food Colloids: Self Assembly and Material Science
Food Colloids: Self Assembly and Material Science. Cambridge: Royal Society
Food Colloids: Self Assembly and Material Science. Cambridge: Royal Society
Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2d5ca70ae91a703de50c7e08124ccfd4
https://research.wur.nl/en/publications/saliva-induced-emulsion-flocculation-role-of-droplet-charge
https://research.wur.nl/en/publications/saliva-induced-emulsion-flocculation-role-of-droplet-charge
Publikováno v:
Gums and stabilisers for the food industry 13
Gums and stabilisers for the food industry 13. Cambridge: Royal Society of Chemistry
Gums and stabilisers for the food industry 13. Cambridge: Royal Society of Chemistry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4cce95e5f5a4d409fa98d04f67d7f620
https://research.wur.nl/en/publications/aspects-of-sensory-perception-of-food-emulsions-thickened-by-poly
https://research.wur.nl/en/publications/aspects-of-sensory-perception-of-food-emulsions-thickened-by-poly