-
1
-
-
0142229534
-
Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus
-
Bals A., and Kulozik U. Effect of pre-heating on the foaming properties of whey protein isolate using a membrane foaming apparatus. International Dairy Journal 13 11 (2003) 903-908
-
(2003)
International Dairy Journal
, vol.13
, Issue.11
, pp. 903-908
-
-
Bals, A.1
Kulozik, U.2
-
2
-
-
0042167605
-
The influence of the pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming
-
Bals A., and Kulozik U. The influence of the pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming. Journal of Membrane Science 220 1-2 (2003) 5-11
-
(2003)
Journal of Membrane Science
, vol.220
, Issue.1-2
, pp. 5-11
-
-
Bals, A.1
Kulozik, U.2
-
3
-
-
33847113811
-
-
Barfod, N.M., 2004. The influence of emulsifiers on heat-shock stability of ice cream. In: Ice Cream, vol. II, International Dairy Federation, Brussels, pp. 45-64.
-
-
-
-
4
-
-
51249177969
-
Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR
-
Barfod N.M., and Krog N. Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR. Journal of the American Oil Chemists Society 64 1 (1987) 112-119
-
(1987)
Journal of the American Oil Chemists Society
, vol.64
, Issue.1
, pp. 112-119
-
-
Barfod, N.M.1
Krog, N.2
-
5
-
-
0002762614
-
Effects of emulsifiers on protein-fat interaction in ice-cream mix during aging. 1. Quantitative-analyses
-
Barfod N.M., Krog N., Larsen G., and Buchheim W. Effects of emulsifiers on protein-fat interaction in ice-cream mix during aging. 1. Quantitative-analyses. Fett Wissenschaft Technologie-Fat science Technology 93 1 (1991) 24-29
-
(1991)
Fett Wissenschaft Technologie-Fat science Technology
, vol.93
, Issue.1
, pp. 24-29
-
-
Barfod, N.M.1
Krog, N.2
Larsen, G.3
Buchheim, W.4
-
6
-
-
0002089554
-
Ice cream
-
Lasson K., and Friberg S.E. (Eds), Dekker, New York
-
Berger K.C. Ice cream. In: Lasson K., and Friberg S.E. (Eds). Food Emulsions (1990), Dekker, New York 499-528
-
(1990)
Food Emulsions
, pp. 499-528
-
-
Berger, K.C.1
-
7
-
-
0344181475
-
The fat globule membrane in ice-cream. 2. Emulsifiers and high-melting triglycerides-mosaic model of membrane
-
Berger K.G., and White G.H. The fat globule membrane in ice-cream. 2. Emulsifiers and high-melting triglycerides-mosaic model of membrane. Dairy Industries International 41 7 (1976) 236-243
-
(1976)
Dairy Industries International
, vol.41
, Issue.7
, pp. 236-243
-
-
Berger, K.G.1
White, G.H.2
-
8
-
-
0011444651
-
The structure of ice-cream-part 1
-
Berger K.G., Bullimore B.K., Wright W.B., and White G.W. The structure of ice-cream-part 1. Dairy Industries 37 8 (1972) 419-425
-
(1972)
Dairy Industries
, vol.37
, Issue.8
, pp. 419-425
-
-
Berger, K.G.1
Bullimore, B.K.2
Wright, W.B.3
White, G.W.4
-
11
-
-
0033837997
-
Correlation between colloidal properties of ice cream mix and ice cream
-
Bolliger S., Goff H.D., and Tharp B.W. Correlation between colloidal properties of ice cream mix and ice cream. International Dairy Journal 10 4 (2000) 303-309
-
(2000)
International Dairy Journal
, vol.10
, Issue.4
, pp. 303-309
-
-
Bolliger, S.1
Goff, H.D.2
Tharp, B.W.3
-
12
-
-
0033735194
-
Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing
-
Bolliger S., Kornbrust B., Goff H.D., et al. Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing. International Dairy Journal 10 7 (2000) 497-504
-
(2000)
International Dairy Journal
, vol.10
, Issue.7
, pp. 497-504
-
-
Bolliger, S.1
Kornbrust, B.2
Goff, H.D.3
-
14
-
-
0001401845
-
Interfacial properties of milk protein-stabilized emulsions as influenced by protein-concentration
-
Britten M., and Giroux H.J. Interfacial properties of milk protein-stabilized emulsions as influenced by protein-concentration. Journal of Agricultural and Food Chemistry 41 8 (1993) 1187-1191
-
(1993)
Journal of Agricultural and Food Chemistry
, vol.41
, Issue.8
, pp. 1187-1191
-
-
Britten, M.1
Giroux, H.J.2
-
15
-
-
0012949462
-
Observations on the air-serum interface of milk foams
-
Brooker B.E. Observations on the air-serum interface of milk foams. Food Microstructure 4 2 (1985) 289-296
-
(1985)
Food Microstructure
, vol.4
, Issue.2
, pp. 289-296
-
-
Brooker, B.E.1
-
16
-
-
0001075010
-
The stabilization of air in foods containing fat-a review
-
Brooker B.E. The stabilization of air in foods containing fat-a review. Food Structure 12 1 (1993) 115-122
-
(1993)
Food Structure
, vol.12
, Issue.1
, pp. 115-122
-
-
Brooker, B.E.1
-
17
-
-
0001676411
-
Electron-microscopic study on the crystallization processes in fat globules during the ripening of cream
-
Buchheim W., and Precht D. Electron-microscopic study on the crystallization processes in fat globules during the ripening of cream. Milchwissenschaft-Milk Science International 34 11 (1979) 657-662
-
(1979)
Milchwissenschaft-Milk Science International
, vol.34
, Issue.11
, pp. 657-662
-
-
Buchheim, W.1
Precht, D.2
-
18
-
-
0001811350
-
A low-temperature scanning electron-microscopy study of ice-cream-1. Techniques and general microstructure
-
Caldwell K.B., Goff H.D., Stanley D.W., and Martin R.W. A low-temperature scanning electron-microscopy study of ice-cream-1. Techniques and general microstructure. Food Structure 11 1 (1992) 1-9
-
(1992)
Food Structure
, vol.11
, Issue.1
, pp. 1-9
-
-
Caldwell, K.B.1
Goff, H.D.2
Stanley, D.W.3
Martin, R.W.4
-
19
-
-
0348170937
-
The inverse mini-emulsion polymerization of acrylamide
-
Capek I. The inverse mini-emulsion polymerization of acrylamide. Designed Monomers and Polymers 6 4 (2003) 399-409
-
(2003)
Designed Monomers and Polymers
, vol.6
, Issue.4
, pp. 399-409
-
-
Capek, I.1
-
20
-
-
0036833051
-
Development of air cells in a batch ice cream freezer
-
Chang Y., and Hartel R.W. Development of air cells in a batch ice cream freezer. Journal of Food Engineering 55 1 (2002) 71-78
-
(2002)
Journal of Food Engineering
, vol.55
, Issue.1
, pp. 71-78
-
-
Chang, Y.1
Hartel, R.W.2
-
21
-
-
0036092292
-
Measurement of air cell distributions in dairy foams
-
Chang Y., and Hartel R.W. Measurement of air cell distributions in dairy foams. International Dairy Journal 12 5 (2002) 463-472
-
(2002)
International Dairy Journal
, vol.12
, Issue.5
, pp. 463-472
-
-
Chang, Y.1
Hartel, R.W.2
-
22
-
-
0036833058
-
Stability of air cells in ice cream during hardening and storage
-
Chang Y., and Hartel R.W. Stability of air cells in ice cream during hardening and storage. Journal of Food Engineering 55 1 (2002) 59-70
-
(2002)
Journal of Food Engineering
, vol.55
, Issue.1
, pp. 59-70
-
-
Chang, Y.1
Hartel, R.W.2
-
23
-
-
0037397954
-
Rheo-reactor for studying the processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice cream
-
Chavez-Montes B.E., Choplin L., Schaer E., et al. Rheo-reactor for studying the processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice cream. Polymer International 52 4 (2003) 572-575
-
(2003)
Polymer International
, vol.52
, Issue.4
, pp. 572-575
-
-
Chavez-Montes, B.E.1
Choplin, L.2
Schaer, E.3
-
24
-
-
84988170010
-
Time-dependent competitive adsorption of milk-proteins and surfactants in oil-in-water emulsions
-
Chen J.S., and Dickinson E. Time-dependent competitive adsorption of milk-proteins and surfactants in oil-in-water emulsions. Journal of the Science of Food and Agriculture 62 3 (1993) 283-289
-
(1993)
Journal of the Science of Food and Agriculture
, vol.62
, Issue.3
, pp. 283-289
-
-
Chen, J.S.1
Dickinson, E.2
-
27
-
-
0026221763
-
Competitive adsorption of beta-casein and nonionic surfactants in oil-in-water emulsions
-
Courthaudon J.L., Dickinson E., and Dalgleish D.G. Competitive adsorption of beta-casein and nonionic surfactants in oil-in-water emulsions. Journal of Colloid Interface Science 145 2 (1991) 390-395
-
(1991)
Journal of Colloid Interface Science
, vol.145
, Issue.2
, pp. 390-395
-
-
Courthaudon, J.L.1
Dickinson, E.2
Dalgleish, D.G.3
-
28
-
-
0001338057
-
Influence of emulsifier on the competitive adsorption of whey proteins in emulsions
-
Courthaudon J.L., Dickinson E., Matsumura Y., and Williams A. Influence of emulsifier on the competitive adsorption of whey proteins in emulsions. Food Structure 10 2 (1991) 109-115
-
(1991)
Food Structure
, vol.10
, Issue.2
, pp. 109-115
-
-
Courthaudon, J.L.1
Dickinson, E.2
Matsumura, Y.3
Williams, A.4
-
29
-
-
0000935144
-
Surface-properties of oil-in-water emulsion droplets containing casein and Tween-60
-
Dalgleish D.G., Srinivasan M., and Singh H. Surface-properties of oil-in-water emulsion droplets containing casein and Tween-60. Journal of Agricultural and Food Chemistry 43 9 (1995) 2351-2355
-
(1995)
Journal of Agricultural and Food Chemistry
, vol.43
, Issue.9
, pp. 2351-2355
-
-
Dalgleish, D.G.1
Srinivasan, M.2
Singh, H.3
-
30
-
-
84972058240
-
Milk-fat globule membrane in homogenized cream
-
Darling D.F., and Butcher D.W. Milk-fat globule membrane in homogenized cream. Journal of Dairy Research 45 2 (1978) 197-208
-
(1978)
Journal of Dairy Research
, vol.45
, Issue.2
, pp. 197-208
-
-
Darling, D.F.1
Butcher, D.W.2
-
32
-
-
0037447332
-
Outstanding stability of particle-stabilized bubbles
-
Du Z.P., Bilbao-Montoya M.P., Binks B.P., et al. Outstanding stability of particle-stabilized bubbles. Langmuir 19 8 (2003) 3106-3108
-
(2003)
Langmuir
, vol.19
, Issue.8
, pp. 3106-3108
-
-
Du, Z.P.1
Bilbao-Montoya, M.P.2
Binks, B.P.3
-
33
-
-
33847117540
-
-
Eisner, M.D., Wildmoser, H., Windhab, E.J., 2004. The different role of emulsifiers in conventionally freezered and ultra-low-temperature-extruded ice cream. In: Ice Cream vol. II, International Dairy Federation, Brussels, pp. 178-189.
-
-
-
-
35
-
-
0344945668
-
Stress- and strain-controlled measurements of interfacial shear viscosity and viscoelasticity at liquid/liquid and gas/liquid interfaces
-
Erni P., Fischer P., Windhab E.J., et al. Stress- and strain-controlled measurements of interfacial shear viscosity and viscoelasticity at liquid/liquid and gas/liquid interfaces. Review of Scientific Instruments 74 11 (2003) 4916-4924
-
(2003)
Review of Scientific Instruments
, vol.74
, Issue.11
, pp. 4916-4924
-
-
Erni, P.1
Fischer, P.2
Windhab, E.J.3
-
36
-
-
0027525783
-
Recent developments in the understanding of foam generation and stability
-
Garrett P.R. Recent developments in the understanding of foam generation and stability. Chemical Engineering Science 48 2 (1993) 367-392
-
(1993)
Chemical Engineering Science
, vol.48
, Issue.2
, pp. 367-392
-
-
Garrett, P.R.1
-
37
-
-
85006903308
-
Structural-changes in oil-in-water emulsions during the manufacture of ice-cream
-
Gelin J.L., Poyen L., Courthaudon J.L., et al. Structural-changes in oil-in-water emulsions during the manufacture of ice-cream. Food Hydrocolloids 8 3-4 (1994) 299-308
-
(1994)
Food Hydrocolloids
, vol.8
, Issue.3-4
, pp. 299-308
-
-
Gelin, J.L.1
Poyen, L.2
Courthaudon, J.L.3
-
38
-
-
0030489416
-
Interactions between food components in ice cream. 2. Structure-texture relationships
-
Gelin J.L., Poyen L., Rizzotti R., et al. Interactions between food components in ice cream. 2. Structure-texture relationships. Journal of Texture Studies 27 2 (1996) 199-215
-
(1996)
Journal of Texture Studies
, vol.27
, Issue.2
, pp. 199-215
-
-
Gelin, J.L.1
Poyen, L.2
Rizzotti, R.3
-
39
-
-
12144278627
-
Effect of ethylene glycol thermodynamic and micellar properties of Tween 40, 60, and 80
-
Glenn K.M., Moroze S., Palepu R.M., and Bhattacharya S.C. Effect of ethylene glycol thermodynamic and micellar properties of Tween 40, 60, and 80. Journal of Dispersion Science and Technology 26 1 (2005) 79-86
-
(2005)
Journal of Dispersion Science and Technology
, vol.26
, Issue.1
, pp. 79-86
-
-
Glenn, K.M.1
Moroze, S.2
Palepu, R.M.3
Bhattacharya, S.C.4
-
40
-
-
0031452636
-
Colloidal aspects of ice cream-a review
-
Goff H.D. Colloidal aspects of ice cream-a review. International Dairy Journal 7 6-7 (1997) 363-373
-
(1997)
International Dairy Journal
, vol.7
, Issue.6-7
, pp. 363-373
-
-
Goff, H.D.1
-
41
-
-
84985200757
-
Action of emulsifiers in promoting fat destabilization during the manufacture of ice-cream
-
Goff H.D., and Jordan W.K. Action of emulsifiers in promoting fat destabilization during the manufacture of ice-cream. Journal of Dairy Science 72 1 (1989) 18-29
-
(1989)
Journal of Dairy Science
, vol.72
, Issue.1
, pp. 18-29
-
-
Goff, H.D.1
Jordan, W.K.2
-
42
-
-
0001430432
-
The effects of polysorbate-80 on the fat emulsion in ice-cream mix-evidence from transmission electron-microscopy studies
-
Goff H.D., Liboff M., Jordan W.K., and Kinsella J.E. The effects of polysorbate-80 on the fat emulsion in ice-cream mix-evidence from transmission electron-microscopy studies. Food Microstructure 6 2 (1987) 193-198
-
(1987)
Food Microstructure
, vol.6
, Issue.2
, pp. 193-198
-
-
Goff, H.D.1
Liboff, M.2
Jordan, W.K.3
Kinsella, J.E.4
-
44
-
-
84984490071
-
Action of emulsifiers in ice cream utilizing HLB concept
-
Govin R., and Leeder J.G. Action of emulsifiers in ice cream utilizing HLB concept. Journal of Food Science 36 5 (1971) 718-722
-
(1971)
Journal of Food Science
, vol.36
, Issue.5
, pp. 718-722
-
-
Govin, R.1
Leeder, J.G.2
-
45
-
-
0032300906
-
Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer
-
Hanselmann W., and Windhab E. Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer. Journal of Food Engineering 38 4 (1998) 393-405
-
(1998)
Journal of Food Engineering
, vol.38
, Issue.4
, pp. 393-405
-
-
Hanselmann, W.1
Windhab, E.2
-
46
-
-
33847104514
-
-
Hartel, R.W., Muse, M., Sofjan, R., 2004. Effects of structural attributes on hardness and melting rate of ice cream. In: Ice Cream, vol. II, International Dairy Federation, Brussels, pp. 124-139.
-
-
-
-
47
-
-
0037444255
-
Behavior of soybean oil-in-water emulsion stabilized by nonionic surfactant
-
Hsu J.P., and Nacu A. Behavior of soybean oil-in-water emulsion stabilized by nonionic surfactant. Journal of Colloid and Interface Science 259 2 (2003) 374-381
-
(2003)
Journal of Colloid and Interface Science
, vol.259
, Issue.2
, pp. 374-381
-
-
Hsu, J.P.1
Nacu, A.2
-
49
-
-
0032007369
-
Effect of dispersion properties on the separation of batch liquid-liquid dispersions
-
Jeelani S.A.K., and Hartland S. Effect of dispersion properties on the separation of batch liquid-liquid dispersions. Industrial & Engineering Chemistry Research 37 2 (1998) 547-554
-
(1998)
Industrial & Engineering Chemistry Research
, vol.37
, Issue.2
, pp. 547-554
-
-
Jeelani, S.A.K.1
Hartland, S.2
-
51
-
-
33847103012
-
-
Koetsier, W.T., 1973. Gas-liquid dispersion in stirred tank contactors. Ph.D. Thesis, University of Twente, Enschede.
-
-
-
-
52
-
-
33847155356
-
-
Koxholt, M., 2000. Untersuchungen zur Strukturierung und Strukturstabilisierung von Eiskrem: Einfluß verfahrenstechnischer Parameter und technologischer Variationen. Dissertation, Technische Universität München, München.
-
-
-
-
54
-
-
33847091964
-
-
Kroezen, A.B., 1988. Flow properties of foam in rotor-stator mixers and distribution equipment. Ph.D. Thesis, University of Twente, The Netherlands, Enschede.
-
-
-
-
56
-
-
0038261721
-
Thermodynamics of interfacial films in food emulsions
-
Krog N. Thermodynamics of interfacial films in food emulsions. ACS Symposium Series 448 (1991) 138-145
-
(1991)
ACS Symposium Series
, vol.448
, pp. 138-145
-
-
Krog, N.1
-
57
-
-
0034541148
-
Influence of interfacial rheology on foam and emulsion properties
-
Langevin D. Influence of interfacial rheology on foam and emulsion properties. Advances in Colloid and Interface Science 88 1-2 (2000) 209-222
-
(2000)
Advances in Colloid and Interface Science
, vol.88
, Issue.1-2
, pp. 209-222
-
-
Langevin, D.1
-
59
-
-
84987306091
-
Mechanism of emulsifier action in an ice-cream system
-
Lin P.M., and Leeder J.G. Mechanism of emulsifier action in an ice-cream system. Journal of Food Science 39 1 (1974) 108-111
-
(1974)
Journal of Food Science
, vol.39
, Issue.1
, pp. 108-111
-
-
Lin, P.M.1
Leeder, J.G.2
-
60
-
-
0001889833
-
Interfacial viscoelasticity in emulsions and foams
-
Lucassen-Reynders E.H., and Wasan D.T. Interfacial viscoelasticity in emulsions and foams. Food Structures 12 1 (1993) 1-12
-
(1993)
Food Structures
, vol.12
, Issue.1
, pp. 1-12
-
-
Lucassen-Reynders, E.H.1
Wasan, D.T.2
-
61
-
-
0038767205
-
-
Kluwer Academic Publishers, Plenum Publishers, New York
-
Marshall R.T., Goff H.D., and Hartel R.W. Ice Cream. sixth ed (2003), Kluwer Academic Publishers, Plenum Publishers, New York
-
(2003)
Ice Cream. sixth ed
-
-
Marshall, R.T.1
Goff, H.D.2
Hartel, R.W.3
-
62
-
-
1842504087
-
Foam head and stability of beer foams
-
May K., Jeelani S.A.K., Panoussopoulos K., and Hartland S. Foam head and stability of beer foams. Chemical and Biochemical Engineering Quarterly 10 3 (1996) 107-112
-
(1996)
Chemical and Biochemical Engineering Quarterly
, vol.10
, Issue.3
, pp. 107-112
-
-
May, K.1
Jeelani, S.A.K.2
Panoussopoulos, K.3
Hartland, S.4
-
63
-
-
0034993961
-
Food colloids 2000-Fundamentals of formulation 3-5 April 2000, Potsdam, Germany
-
Miller R., and Dickinson E. Food colloids 2000-Fundamentals of formulation 3-5 April 2000, Potsdam, Germany. Colloids and Surfaces B-Biointerfaces 21 1-3 (2001) 1
-
(2001)
Colloids and Surfaces B-Biointerfaces
, vol.21
, Issue.1-3
, pp. 1
-
-
Miller, R.1
Dickinson, E.2
-
64
-
-
20444445981
-
Influence of process parameters on microstructure of food foam whipped in a rotor-stator device within a wide static pressure range
-
Müller-Fischer N., and Windhab E.J. Influence of process parameters on microstructure of food foam whipped in a rotor-stator device within a wide static pressure range. Colloids and Surfaces A: Physicochemical and Engineering Aspects 263 1-3 (2005) 353
-
(2005)
Colloids and Surfaces A: Physicochemical and Engineering Aspects
, vol.263
, Issue.1-3
, pp. 353
-
-
Müller-Fischer, N.1
Windhab, E.J.2
-
65
-
-
1642444870
-
Ice cream structural elements that affect melting rate and hardness
-
Muse M.R., and Hartel R.W. Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science 87 1 (2004) 1-10
-
(2004)
Journal of Dairy Science
, vol.87
, Issue.1
, pp. 1-10
-
-
Muse, M.R.1
Hartel, R.W.2
-
67
-
-
0000873734
-
Membranes of recombined fat globules. 2. Composition
-
Oortwijn H., and Walstra P. Membranes of recombined fat globules. 2. Composition. Netherlands Milk and Dairy Journal 33 2-3 (1979) 134-154
-
(1979)
Netherlands Milk and Dairy Journal
, vol.33
, Issue.2-3
, pp. 134-154
-
-
Oortwijn, H.1
Walstra, P.2
-
68
-
-
4544370432
-
Development of the new Gaulin micro-gap homogenizing valve
-
Pandolfe W.D. Development of the new Gaulin micro-gap homogenizing valve. Journal of Dairy Science 65 10 (1982) 2035-2044
-
(1982)
Journal of Dairy Science
, vol.65
, Issue.10
, pp. 2035-2044
-
-
Pandolfe, W.D.1
-
69
-
-
6744242006
-
Milking more from homogenizers
-
Pandolfe W.D. Milking more from homogenizers. Chemical Engineering 107 8 (2000) 119-122
-
(2000)
Chemical Engineering
, vol.107
, Issue.8
, pp. 119-122
-
-
Pandolfe, W.D.1
-
71
-
-
33749447860
-
Interfacial and foaming characteristics of protein-lipid systems
-
Patino J.M.R., Nino R.R., and Gomez J.M.A. Interfacial and foaming characteristics of protein-lipid systems. Food Hydrocolloids 11 1 (1997) 49-58
-
(1997)
Food Hydrocolloids
, vol.11
, Issue.1
, pp. 49-58
-
-
Patino, J.M.R.1
Nino, R.R.2
Gomez, J.M.A.3
-
72
-
-
0001457895
-
The stability of aerated milk protein emulsions in the presence of small molecule surfactants
-
Pelan B.M.C., Watts K.M., Campbell I.J., and Lips A. The stability of aerated milk protein emulsions in the presence of small molecule surfactants. Journal of Dairy Science 80 10 (1997) 2631-2638
-
(1997)
Journal of Dairy Science
, vol.80
, Issue.10
, pp. 2631-2638
-
-
Pelan, B.M.C.1
Watts, K.M.2
Campbell, I.J.3
Lips, A.4
-
74
-
-
0029050951
-
Analytik disperser systeme mit streulichtverfahren-ein vergleich von mie-auswertung mit und ohne polarization intensity differential scattering-technologie
-
Schuhmann R., and Muller R.H. Analytik disperser systeme mit streulichtverfahren-ein vergleich von mie-auswertung mit und ohne polarization intensity differential scattering-technologie. Pharmazeutische Industrie 57 7 (1995) 579-584
-
(1995)
Pharmazeutische Industrie
, vol.57
, Issue.7
, pp. 579-584
-
-
Schuhmann, R.1
Muller, R.H.2
-
75
-
-
1142282000
-
Effects of overrun on structural and physical characteristics of ice cream
-
Sofjan R.P., and Hartel R.W. Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal 14 3 (2004) 255-262
-
(2004)
International Dairy Journal
, vol.14
, Issue.3
, pp. 255-262
-
-
Sofjan, R.P.1
Hartel, R.W.2
-
76
-
-
0035297533
-
Adsorption behavior of nonionic surfactants studied by drop volume technique
-
Teipel U., and Aksel N. Adsorption behavior of nonionic surfactants studied by drop volume technique. Chemical Engineering Technology 24 4 (2001) 393-400
-
(2001)
Chemical Engineering Technology
, vol.24
, Issue.4
, pp. 393-400
-
-
Teipel, U.1
Aksel, N.2
-
77
-
-
0035327481
-
An experimental study on the flow behavior of micellar solutions
-
Teipel U., Heymann L., and Aksel N. An experimental study on the flow behavior of micellar solutions. Experiments in Fluids 30 5 (2001) 584-591
-
(2001)
Experiments in Fluids
, vol.30
, Issue.5
, pp. 584-591
-
-
Teipel, U.1
Heymann, L.2
Aksel, N.3
-
78
-
-
0346154954
-
Foaming of commercial grade food products in a continuous stirred column
-
Thakur R.K., Vial C., and Djelveh G. Foaming of commercial grade food products in a continuous stirred column. Chemical Engineering Research & Design 81 A9 (2003) 1083-1089
-
(2003)
Chemical Engineering Research & Design
, vol.81
, Issue.A9
, pp. 1083-1089
-
-
Thakur, R.K.1
Vial, C.2
Djelveh, G.3
-
79
-
-
10644284630
-
Combined effects of process, parameters and composition on foaming of dairy emulsions at low temperature in an agitated column
-
Thakur R.K., Vial C., and Djelveh G. Combined effects of process, parameters and composition on foaming of dairy emulsions at low temperature in an agitated column. Journal of Food Engineering 68 3 (2005) 335-347
-
(2005)
Journal of Food Engineering
, vol.68
, Issue.3
, pp. 335-347
-
-
Thakur, R.K.1
Vial, C.2
Djelveh, G.3
-
80
-
-
84994833640
-
Effect of surfactant on some physicochemical properties of dairy oil-in-water emulsions
-
Tomas A., Courthaudon J.L., Paquet D., and Lorient D. Effect of surfactant on some physicochemical properties of dairy oil-in-water emulsions. Food Hydrocolloids 8 6 (1994) 543-553
-
(1994)
Food Hydrocolloids
, vol.8
, Issue.6
, pp. 543-553
-
-
Tomas, A.1
Courthaudon, J.L.2
Paquet, D.3
Lorient, D.4
-
81
-
-
85013693812
-
Effect of fat and protein contents on droplet size and surface protein coverage in dairy emulsions
-
Tomas A., Paquet D., Courthaudon J.L., and Lorient D. Effect of fat and protein contents on droplet size and surface protein coverage in dairy emulsions. Journal of Dairy Science 77 2 (1994) 413-417
-
(1994)
Journal of Dairy Science
, vol.77
, Issue.2
, pp. 413-417
-
-
Tomas, A.1
Paquet, D.2
Courthaudon, J.L.3
Lorient, D.4
-
84
-
-
0000456465
-
The membranes of recombined fat globules. 3. Mode of formation
-
Walstra P., and Oortwijn H. The membranes of recombined fat globules. 3. Mode of formation. Netherlands Milk and Dairy Journal 36 2 (1982) 103-113
-
(1982)
Netherlands Milk and Dairy Journal
, vol.36
, Issue.2
, pp. 103-113
-
-
Walstra, P.1
Oortwijn, H.2
-
85
-
-
33847094934
-
-
Wildmoser, H., Windhab, E.J., 2004. Impact of mechanical treatment of ice cream at ultra low temperature on scoopability, melting behaviour and creaminess. In: Ice Cream, vol. II, International Dairy Federation, Brussels, pp. 159-177.
-
-
-
-
86
-
-
20444462298
-
Transient development of ice cream microstructure in low temperature extrusion
-
Wildmoser H., Eisner M.D., and Windhab E.J. Transient development of ice cream microstructure in low temperature extrusion. European Dairy Magazine 14 4 (2004) 20-23
-
(2004)
European Dairy Magazine
, vol.14
, Issue.4
, pp. 20-23
-
-
Wildmoser, H.1
Eisner, M.D.2
Windhab, E.J.3
-
87
-
-
20344377185
-
Serum separation in molten ice creams produced by low temperature extrusion processes
-
Wildmoser H., Jeelani S.A.K., and Windhab E.J. Serum separation in molten ice creams produced by low temperature extrusion processes. International Dairy Journal 15 10 (2005) 1074-1085
-
(2005)
International Dairy Journal
, vol.15
, Issue.10
, pp. 1074-1085
-
-
Wildmoser, H.1
Jeelani, S.A.K.2
Windhab, E.J.3
-
88
-
-
20444450437
-
Zur technologie geschäumter stoffsysteme im lebensmittelbereich-teil 2: Schaumerzeugung
-
Windhab E.J. Zur technologie geschäumter stoffsysteme im lebensmittelbereich-teil 2: Schaumerzeugung. Lebensmitteltechnik 23 4 (1991) 181-183
-
(1991)
Lebensmitteltechnik
, vol.23
, Issue.4
, pp. 181-183
-
-
Windhab, E.J.1
-
89
-
-
0032997897
-
Effect of tween surfactants on methanogenesisand microbial reductive dechlorination on hexachlorbenzene
-
Yeh D.H., Pennell K.D., and Pavlostathis S.G. Effect of tween surfactants on methanogenesisand microbial reductive dechlorination on hexachlorbenzene. Environmental Toxicology and Chemistry 18 7 (1999) 1408-1416
-
(1999)
Environmental Toxicology and Chemistry
, vol.18
, Issue.7
, pp. 1408-1416
-
-
Yeh, D.H.1
Pennell, K.D.2
Pavlostathis, S.G.3
|