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이 학술지의 논문 검색
Introduction to Aggregation Phenomena in Food Colloids
Walstra, P. ROYAL SOCIETY OF CHEMISTRY 1993 p.3
Kinetics of Partial Coalescence in Oil-in-Water Emulsions
Boode, K. ROYAL SOCIETY OF CHEMISTRY 1993 p.23
On the Physics of Shear-induced Aggregation in Concentrated Food Emulsions
Lips, A. ROYAL SOCIETY OF CHEMISTRY 1993 p.31
Denaturation of Whey Proteins Studied by Thermal Analysis and Chromatography
Van Mil, P. J. J. M. ROYAL SOCIETY OF CHEMISTRY 1993 p.45
Milk Clotting Time as a Function of Volume Fraction of Casein Micelles
De Kruif, C. G. ROYAL SOCIETY OF CHEMISTRY 1993 p.55
Calcium Induced Flocculation of Emulsions Containing Adsorbed Phosvitin or �Casein
Hunt, J. A. ROYAL SOCIETY OF CHEMISTRY 1993 p.66
Goff, H. D. ROYAL SOCIETY OF CHEMISTRY 1993 p.71
Protein-Polysaccharide Interactions in Food Colloids
Dickinson, E. ROYAL SOCIETY OF CHEMISTRY 1993 p.77
Thermodynamic Incompatibility of Food Macromolecules
Tolstoguzov, V. B. ROYAL SOCIETY OF CHEMISTRY 1993 p.94