Rheological Investigation of Bioblends - (12-Nov-04)

Reinforcement Effect of Soy Protein Isolate in Carboxylated Styrene-Butadiene Rubber - (21-Oct-04)

The Influence of Oil on the Properties of Slowly-Cooked Normal Corn Starch Dispersions - (20-Oct-04)

Compositional Changes in Jet Cooked Vegetable Oils and Fatty Acid Esters - (17-Oct-04)

Thermal Properties of Transglutaminase-Crosslinked Wheat Gluten - (06-Oct-04)

Properties of Whole and Defatted Oat Bran Concentrate and Nutrim X. - (24-Sep-04)

Low Carbohydrates Bread Formulation and Processing - (23-Sep-04)

Influence of Reduced Carbohydrate, Increased Protein on the Cookie Quality - (22-Sep-04)

Surface Energy Parameters of Polymers from Directly Measured Interfacial Tension with Probe Polymers - (14-Sep-04)

Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes - (02-Sep-04)

Current Perspectives on Oleochemical Carbonates - (01-Sep-04)

Oxidation of Soybean Oil During Storage of Starch-Oil Composites - (29-Aug-04)

The Influence of Oil on the Properties of Slowly-Cooled Jet-Cooked Normal Corn Starch Dispersions. - (27-Aug-04)

Multiple-Particle Tracking Study on Microheterogeneity of Nutrim-10: a B-Glucan-Rich Hydrocolloidal Extract - (27-Aug-04)

Interfacial Effects in Ternary Polymer Blends - (27-Aug-04)

Shear-Induced Aggregate Formation in Starch Solutions - (26-Aug-04)

Rheological Properties of Biopolymeric Composites of Cellulosic and Beta-Glucan Hydrocolloidal Gels - (14-Aug-04)

Macrostructure and Viscosity of Aggregating Colloidal Casein Micelles under Shear - (16-Jul-04)

Fermented and Roasted Lupin Snack: Lactic Acid and Natural Fermentation - (09-Jul-04)

Characterization of Soy Protein Isolate/styrene-Butadiene Rubber Composites - (06-Jul-04)

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