A STEPSCAN Differential Scanning Calorimetry Study of the Thermal Behavior of Chocolate Nameeta BaichooWilliam MacNaughtanImad A. Farhat OriginalPaper 25 October 2006 Pages: 169 - 177
Opposite Contributions of Glycinin- and β-Conglycinin-Derived Peptides to the Aggregation Behavior of Soy Protein Isolate Hydrolysates Bas J. H. KuipersGerrit A. van KoningsveldHarry Gruppen OriginalPaper 05 November 2006 Pages: 178 - 188
Impact of Phenolic Antioxidants on Structural Properties of Micellar Solutions Anja HeinsVasil M. GaramusKarin Schwarz OriginalPaper 10 November 2006 Pages: 189 - 201
Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten V. KontogiorgosH. D. Goff OriginalPaper 14 November 2006 Pages: 202 - 215
Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure Ana Paula BatistaAnabela RaymundoJosé Maria Franco OriginalPaper 10 November 2006 Pages: 216 - 227