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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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Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution

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Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 211-215

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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

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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

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Multivariate analysis of the influences of locust bean gum, s -casein, -casein on viscoelastic properties of Na- -carrageenan gels

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