Food Colloids
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Published By Elsevier

9781855737839
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Preface

Food Colloids ◽  
2004 ◽  
pp. v-vi
Author(s):  
E. Dickinson (Leeds) ◽  
B. Bergenståhl (Stockholm)

Interactions in Mixtures of Gelatin and τ-Carrageenan

Food Colloids ◽  
2004 ◽  
pp. 316-325
Author(s):  
Camille Michon ◽  
Gérard Cuvelier ◽  
Bernard Launay ◽  
Alan Parker

Stabilization of Protein-based Emulsions by Means of Interacting Polysaccharides

Food Colloids ◽  
2004 ◽  
pp. 236-244 ◽  
Author(s):  
Douglas G. Dalgleish ◽  
Anne-Lise Hollocou
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