Formation of Oil/Water Emulsions due to Electrochemical Instability at the Liquid/Liquid Interface Paul TakhistovShiby Paul Original Research 22 April 2006 Pages: 57 - 73
Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix Tomoaki HagiwaraRichard W. HartelShingo Matsukawa Original Research 25 April 2006 Pages: 74 - 82
Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough? Cristina Primo-MartÃnRobert J. HamerHarmen H. J. de Jongh Original Research 30 April 2006 Pages: 83 - 93
Biofilms: At the Interface between Biophysics and Microbiology L. McLandsboroughA. RodriguezJ. Weiss Review 18 February 2006 Pages: 94 - 114