On the incompatibility of alkaline gelatin and locust bean gum in aqueous solution

By Alves M.M.   Antonov Y.A.   Goncalves M.P.  

Food Hydrocolloids, Vol. 13, Iss. 1, 1999-01 ,pp. : 77-80

Elsevier

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The effect of structural features of gelatin on its thermodynamic compatibility with locust bean gum in aqueous media.

By Alves M.M.   Antonov Y.A.   Goncalves M.P.  

Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 157-166

Elsevier

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Structure and rheology of the -carrageenan/locust bean gum gels

By Dunstan D.E.   Chen Y.   Liao M.-L.   Salvatore R.   Boger D.V.   Prica M.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 475-484

Elsevier

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Magnesium binding by gum arabic, locust bean gum, and arabinogalactan

By Kunkel M.E.   Seo A.   Minten T.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 87-93

Elsevier

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Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems

By Schorsch C.   Jones M.G.   Norton I.T.  

Food Hydrocolloids, Vol. 13, Iss. 2, 1999-03 ,pp. : 89-99

Elsevier

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