Seite 1 von 195 Ergebnissen

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  1.  

    Editorial

    Foegeding, E. A. | British Library Online Contents | 2018
  2.  

    Food Protein Functionality-A New Model

    Foegeding, E. A. | British Library Online Contents | 2015
  3.  

    Things to Come in 2015

    Foegeding, E. A. | British Library Online Contents | 2015
  4.  

    When Potatoes Fly

    Foegeding, E. A. | British Library Online Contents | 2013
  5.  

    Hints on Getting Your Manuscript Published in the Journal of Food Science

    Foegeding, E. A. | British Library Online Contents | 2012
  6.  

    In Praise of Editors, New and Old

    Foegeding, E. A. | British Library Online Contents | 2012
  7.  

    New Year's Resolutions - 2013

    Foegeding, E. A. | British Library Online Contents | 2013
  8.  

    Honored and Looking Forward to the Challenge-

    Foegeding, E. A. | British Library Online Contents | 2012
  9.  

    Why I Teach

    Foegeding, E. A. | British Library Online Contents | 2010
  10.  

    Rheology and sensory texture of biopolymer gels

    Foegeding, E. A. | Online Contents | 2007
  11.  

    Rheology and sensory texture of biopolymer gels

    Foegeding, E. A. | British Library Online Contents | 2007
  12.  

    Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions

    Foegeding, E. A. | British Library Online Contents | 2006
  13.  

    The characteristics of heat-induced aggregates formed by mixtures of @b-lactoglobulin and @b-casein

    Kehoe, J. J. / Foegeding, E. A. | British Library Online Contents | 2014
  14.  

    New Author Guidelines Launched

    Foegeding, E. A. / Ferguson, A. K. | British Library Online Contents | 2013
  15.  

    How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation

    Leksrisompong, P. N. / Foegeding, E. A. | British Library Online Contents | 2011
  16.  

    Interaction between β-Casein and Whey Proteins As a Function of pH and Salt Concentration

    Kehoe, J. J. / Foegeding, E. A. | American Chemical Society | 2011
  17.  

    Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

    Pascua, Y. / Koc, H. / Foegeding, E. A. | British Library Online Contents | 2013

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