Browse Publications

  1. 1999
  2. Publications content icon
    Published
  3. 1998
  4. Publications content icon
    Published

    Effect of high-methoxy pectin on properties of casein-stabilized emulsions

    Edward Pelan, 1 Jan 1998, In : Food Hydrocolloids. 12, 4, p. 425-432 8 p.

    Research output: Contribution to journalArticlepeer-review

  5. Publications content icon
    Published
  6. Publications content icon
    Published

    Mechanistic study of equilibrium and kinetic behaviour of tea cream formation

    Edward Pelan, 1 Jan 1998, In : Food Hydrocolloids. 12, 1, p. 9-15 7 p.

    Research output: Contribution to journalArticlepeer-review

  7. Publications content icon
    Published

    Some molecular and colloidal aspects of tea cream formation

    Edward Pelan, 1 Jan 1998, In : Food Hydrocolloids. 12, 4, p. 443-450 8 p.

    Research output: Contribution to journalArticlepeer-review

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