Language
English
German
^M
Dutch
Spanish
Title:
Carob gum-κ-carrageenan mixed gels: mechanical properties and x-ray fiber diffraction studies
Source:
Macromolecules [0024-9297] Miles, M J yr:1984
Basic
Full text
Full text available via
American Chemical Society Journals
Year:
Volume:
Issue:
Start Page:
Document delivery
Request document via
Library/Bibliothek
Users interested in this article also expressed an interest in the following:
description
1.
Dunstan, Dave E.
"Modifying the microstructure and mechanical properties of whey protein isolate gels using large deformation oscillatory strain."
Food hydrocolloids
61 (2016): 672-677.
description
2.
Bot, A.
"Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis."
Food hydrocolloids
34.1: 88-97.
description
3.
"Inhibition and Promotion of Heat-Induced Gelation of Whey Proteins in the Presence of Calcium by Addition of Sodium Caseinate."
Biomacromolecules.
17.11: 3800-3807.
description
4.
Li, F.
"Rheological properties of acid-induced soy protein-stabilized emulsion gels in the absence and presence of N-ethylmaleimide."
Food hydrocolloids
30.2 (2013): 641-646.
description
5.
Picone, C.
"Interactions between milk proteins and gellan gum in acidified gels."
Food hydrocolloids
24.5 (2010): 502-511.
description
6.
Perrechil, F A.
"Stabilization of multilayered emulsions by sodium caseinate and kappa-carrageenan."
Food hydrocolloids
30.2: 606-613.
description
7.
Hemung, B.
"pH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins."
Food hydrocolloids
30.1: 315-322.
description
8.
Lorenzo, G.
"Rheological analysis of emulsion-filled gels based on high acyl gellan gum."
Food hydrocolloids
30.2 (2012): 672-680.
description
9.
Vega, C.
"Physicochemical Properties of Acidified Skim Milk Gels Containing Cocoa Flavanols."
Journal of agricultural and food chemistry
59.12 (2011): 6740-6747.
description
10.
Yadav, S.
"Application of response surface methodology to formulation of ionotropically gelled gum cordia/gellan beads."
Carbohydrate Polymers
80.1 (2010): 161-167.
description
11.
Dissanayake, M.
"Gelling Properties of Microparticulated Whey Proteins."
Journal of agricultural and food chemistry
58.11 (2010): 6825-6832.
description
12.
Sala, G.
"Serum release boosts sweetness intensity in gels."
Food hydrocolloids
24.5 (2010): 494-501.
description
13.
Choi, S.
"Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy."
Food chemistry
102.1 (2007): 150-160.
description
14.
Campbell, S.
"Effects of different oils on the properties of soy protein isolate emulsions and gels."
Food research international
42.8 (2009): 925-932.
description
15.
Berg, L.
"Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales."
Food hydrocolloids
23.5 (2009): 1288-1298.
description
16.
de Jong, S.
"The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels."
Food hydrocolloids
23.3 (2008): 755-764.
View More...
View Less...
Select All
Clear All
Save Citations
Select Format
RefWorks
Reference Manager
EndNote
ProCite
Submit citation export
Advanced
Author
Other articles by this author? -- in
GeoRef
author:
Miles, M J
Morris, V J
Carroll, V
last name
initials
Other articles by this author? -- in
Online Contents Geosciences
author:
Miles, M J
Morris, V J
Carroll, V
last name
initials
Web Search
Find related information in
a Web Search Engine
Excite
Google
HotBot
Ixquick
ZOO
Ask
Yahoo!
Bing
Naver
Search Terms:
Search for related information in
Google Scholar
Article Title
Author Name
Journal Title
Other Search
Search Terms:
A service provided by the
Library of the Wissenschaftspark Albert Einstein
, Potsdam, Germany.
© 2005 SFX by Ex Libris Inc.